Flourless Zucchini Muffins (vegan, glutenfree, nutfree)
Recipe by:: 
Recipe type: Muffins, Bread, Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 cups rolled oats (use certified GF oats for gluten-free)
  • ½ cup raw pepitas
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg
  • 1-1/4 cups apple juice
  • 1 teaspoon baking soda
  • 1 cup grated zucchini
  • Optional: ⅓ cup raisins or miniature semisweet chocolate chips
Instructions
  1. Preheat oven to 375 F. Grease or spray 10 cups of a standard size muffin tin.
  2. In a blender or food processor, process the oats, pepitas, syrup, vanilla, salt, nutmeg and apple juice until blended. Transfer to a large bowl and stir in baking soda and zucchini (and optional raisins) until well-blended. Divide evenly between prepared muffin cups, smoothing tops.
  3. Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then remove from tin. Serve warm or cool completely.
Recipe by power hungry at http://powerhungry.com/2008/02/flourless-zucchini-blender-muffins/