Zucchini Muffins with Oat Flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line your muffin tin with parchment liners.
2. Grate the zucchini using the medium holes of a box grater.
3. Place the grated zucchini in a kitchen towel and squeeze firmly over the sink to remove as much excess water as possible.
4. In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt until no clumps remain.
5. In a large bowl, beat the eggs, maple syrup, melted oil, and vanilla until the mixture is smooth and pale.
6. Fold the squeezed zucchini into the wet ingredients using a spatula.
7. Gently pour the dry ingredients into the wet. Fold together until just combined; stop the moment you see no more streaks of flour.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake for 20–22 minutes until the tops are mahogany-colored and a toothpick comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.