Ingredients:

  • 2 cups (240g) oat flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (225g) mashed sweet potato
  • 1 cup (150g) grated zucchini, squeezed dry
  • 1/3 cup (80ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grate the zucchini and place it in a kitchen towel; twist and squeeze firmly until no more liquid drips out. Ensure mashed sweet potato is smooth.
  2. Whisk oat flour, baking soda, cinnamon, and sea salt in a large bowl.
  3. In a separate bowl, beat the eggs, maple syrup, melted coconut oil, and vanilla extract until velvety.
  4. Fold the mashed sweet potato and squeezed zucchini into the wet mixture.
  5. Gently pour the wet mixture into the dry ingredients, folding with a spatula just until the streaks of flour disappear. Do not overmix.
  6. Scoop the batter evenly into a prepared 12-cup muffin tin.
  7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.