2 cupsrolled oatsif gluten free is important, make sure the oats are certified gluten free
1 1/2tspbaking powder
1/3cuphoney* or maple syrup
2tbspolive oil or avocado oil
1tsppure vanilla extract
zest of one large lemon(mine made about 1 1/2 Tbsp zest)
Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
Pour oats, baking soda, baking powder and salt into your blender. Pulse until very finely ground and the oats resemble flour.
Add remaining ingredients except zucchini to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
Add drained zucchini to the batter and fold in. You can pour the batter into a bowl before zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in.
Portion the batter out between the 12 lined muffin tin holes.
Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.
*If making muffins for a child under age 1, use maple syrup instead of honey.