I love baking, and that always hasn’t been the case. Since I started blogging, I’ve become increasingly less intimidated by baking and able to substitute and experiment a little more. Muffins are fun to play around with because adding things like Greek yogurt and using less oil works good for a cakey consistency (not really good for cookies).
These still have a little fat and sugar from the coconut oil and sugar, but it’s a healthier fat than butter because it’s unsaturated, and coconut sugar has a lower glycemic index than regular white sugar.
You don’t have to use gluten free oats and oat flour, but I had some and decided to go for it. Actually I just had a bag of gluten free oats, but all you have to do to turn them into oat flour is put them in a food processor until they’re a flour consistency.
My favorite sweet flavor combination is definitely chocolate peanut butter. Of course you can get the chocolatey flavor from cocoa powder, which is pretty low calorie, since it’s unsweetened. Now you can actually get the same thing from peanut butter with peanut butter powder! It’s perfect for baking or making sauces because it’s just a dehydrated version of regular peanut butter. It has 85% less fat and calories than regular peanut butter (since peanut butter is virtually all fat).
I also added some zucchini to the muffin batter for moisture and a little hidden vegetable. I’ve been making zoodles a lot, and while I love the long pieces, I hate the little C-shaped pieces that fall off to the side because I can’t twirl them with the rest of the zoodles. Instead of throwing them out, I’ve been saving the C’s. Of course this time I’m using them in muffins, but you can also use them in scrambles or veggie burgers, too. For this recipe, I took the zucchini C’s and chopped them up more finely, about the size of riced cauliflower.
Of course the sprinkles are optional, but I always add them if I have them! I ended up with 21 muffins, but depending on how full you fill the tins and how much or little coconut milk you add, you’ll end up with about 20-24.
Total Time: 45 minutes
Yield: 20-24 muffins
Difficulty Level: Easy
Nonstick spray or muffin liners
2 cups gluten free oat flour
½ cup cocoa powder
4 tablespoons peanut butter powder
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup gluten free oats
4 tablespoons coconut oil, melted and slightly cooled
2/3 cup coconut sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
1 ½ cups coconut milk
1 ½ cups nonfat Greek yogurt
2 tablespoons honey
- Preheat oven to 350 degrees Fahrenheit. Prepare 2 muffin tins with nonstick cooking spray or muffin tin liners.
- In a large bowl, sift together the oat flour, cocoa powder, peanut butter powder, cinnamon, baking powder, baking soda, and salt. Add the gluten free oats to the dry ingredients. Set aside.
- In another large bowl, add the melted coconut oil and coconut sugar. Use a hand mixer on low speed to combine. Add the eggs, one at a time, to the oil/sugar mixture.
- Use a rubber spatula to fold in the shredded zucchini, coconut milk, Greek yogurt, and honey.
- Add the dry ingredients to the wet ingredients in thirds. Fold to incorporate without overmixing. If your mixture looks a little too thick, fold in a splash of coconut milk at a time to loosen the batter.
- Add the batter to the prepared muffin tins, and top with sprinkles if you want to.
- Bake at 350 degrees for 20-25 minutes until they’re set, and a toothpick comes out clean.
- Allow to cool completely before eating.