Wednesday, July 24, 2013

Allergy Free Oatmeal Zucchini Muffins



Oatmeal Zucchini Muffins
2  1/2 cups flour blend
3/4 tsp xanthan gum
1  1/2 cups sugar
1/2 cup quick oats
1 T baking powder
1 tsp salt
1 tsp cinnamon
6 tsp egg replacer whisked with 8 T rice milk
3/4 cup applesauce
1/8 cup vanilla hemp milk
1  1/2 cups shredded zucchini

Combine first 7 ingredients in a large bowl.
Whisk the egg replacer mixture with the applesauce and hemp milk.
Gently stir the wet ingredients into the dry ingredients.
Fold in the zucchini.
Spoon into greased muffin tins and bake at 400 for 20-22 minutes.
Cool on wire racks.
Makes 18-24

1 comment:

Jessa Bri said...

These look so yummmy! I can't wait to make them! :)

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