These were a big hit with the kids! Full of zucchini and vegan protein.
2 + 1/2 cups gluten-free rolled oats
2 tsp baking powder
2 + 1/2 cups zucchini zoodles
5 chia “eggs” (5 tbsp chia soaked in 1 cup of water
2 tbsp cinnamon
1/4 cup coconut sugar
1/3 cup coconut oil
Preheat oven to 350*F and grease a muffin tin with coconut oil. Prepare your chia eggs and set aside. In a food processor or blender blitz the rolled oats a few times until it is like flour. Add the other dry ingredients and blitz again for a few seconds. Then add the wet ingredients and blend on low until well combined. Spoon into muffin tins. Bake for 20 minutes. Makes 12 muffins.
Enjoy with your favourite nut butter! This recipe was inspired by the talented Anabel Soto.