Quinoa Zucchini Muffins

My garden this year was abundant with zucchini. After giving away as many as I could, there were still lots left over and I didn’t know what to do with the extra zucchinis. Since I am not much of a baker I looked up a few recipes on line to get a few ideas. I grabbed a few ingredients from different recipes and made my own. This is the outcome of my make-my-own clean eating Quinoa Zucchini muffins! It’s very healthy, low in sugar and fat. Try it and you will love it!

Ingredients:
1 2/3 cups Quinoa flour (or whole wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1/4 cup maple syrup
1/2 cup milk (almond milk, fat free soy or whatever you prefer)
1/4 cup melted coconut oil
1 teaspoon pure organic vanilla extract
1 1/2 cups grated fresh zucchini
1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling
 
Directions:
1. Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
3. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until combined. Stir in the zucchini and oats until just combined.
4. Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.