These delicious, gluten free muffins are a great way to sneak in extra veggies.
Preheat the oven to 350 and line a muffin tin with paper liners.
Make a flax egg by combining the ground flax seed with 3 tablespoons of water, stir and set aside to thicken.
Blend the oats in a high speed blender or food processor for a few seconds, until they become a ‘flour’.
In a large mixing bowl, cream together the vegan butter and coconut sugar with a hand mixer. Add in the flax egg and apple sauce and mix until light and fluffy.
Stir in the oat flour you made earlier, the baking powder, cinnamon, zucchini and chocolate chips until well combined.
Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Sprinkle the tops with a few pumpkin seeds (optional).
Bake for about 35 – 40 minutes or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes then transfer to a cooling rack for another 15 minutes.
TIPS & NUTRITION
For the vegan butter I like Earth Balance or Miyokos brands.
You can find vegan chocolate chips in the ‘healthy’ baking section of the grocery store, at your local health food store, bulk store or even Costco.
Store the muffins in an airtight container in the fridge for up to three days or freeze for up to a month. I like to freeze them individually so they’re easy to grab and go anytime.