Zucchini Oatmeal Muffins in 30 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12 cup standard muffin tin.
2. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out.
3. In a large bowl, whisk together the rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
4. In a separate bowl, beat the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
5. Fold the wet ingredients into the dry mixture.
6. Gently stir in the squeezed zucchini until just combined. Note: Overmixing here will lead to dense, heavy muffins.
7. Spoon the batter into the muffin cups, filling them approximately 3/4 full.
8. Bake for 18–22 minutes until the tops are mahogany colored and a toothpick comes out with only a few moist crumbs.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.