The Friday Poem

The Friday Poem: The Garden at Midday

Oat Flour & Maple Zucchini Muffins

Oat Flour & Maple Zucchini Muffins

A couple weeks ago my daughter asked for zucchini chocolate chip muffins. I found a recipe and, in looking at it, I thought, I could easily make this low fodmap for myself with oat flour. So I gave it a try. I substituted 1 cup of oat flour for each cup of wheat flour. They were delicious! However, they crumbled VERY easily. Then I realized that the back of the Gold Medal oat flour bag said the replacement was 1 ¾ cups of oat flour for every cup of wheat flour! Okay. A week later I gave it another try, this time with the “correct” amount of oat flour. They were . . . okay . . . kinda. They were a bit on the stodgy side. (My husband says he’ll eat them.) I wanted to try again. This time I used half the extra amount of oat flour – 1 cup plus 6 tablespoons of oat flour per cup of wheat flour. They were perfect! Delicate and yummy, the cinnamon really came through. I ate two while they were still hot. They are a bit more delicate so don’t overfill the muffin tins, or maybe even use paper liners for the tin. I don’t mind a little crumble for a great homemade treat.

When I started working with alternative flours, my mother suggested adding an extra egg white and/or another ¼ teaspoon of baking powder to help elevate the heavier flours. It seemed wise here so I went with it.

Adapted from

Gluten free, refined sugar free, low-fodmap


  • 2 3/4 cups oat flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 large eggs + 1 egg white
  • ½ cup extra light tasting olive oil
  • ¾ cup maple syrup
  • 2 teaspoons vanilla extract
  • 8 ounces grated zucchini (About 1 medium, leave the skin on if it is smooth and green, and don’t drain.)


  1. Preheat oven to 350.
  2. Spray your muffin tins or grease them.
  3. Grate the zucchini onto a plate.
  4. Measure all the dry ingredients into a bowl and stir with a whisk.
  5. In a separate, larger bowl, whisk the whole eggs and egg white.
  6. Whisk in the olive oil.
  7. Add the maple syrup and vanilla.
  8. Stir in the flour mixture until thoroughly combined.
  9. Stir in the zucchini.
  10. Pour into the muffin tins, a little more than three quarters full. (You may get a bit more than a dozen. Pour the excess into something else to bake or you’ll have a much harder time getting these muffins out.)
  11. Bake at 350 for 25 minutes or until a tooth pick or knife inserted comes out clean.
  12. These are great warm or cold, by themselves or with butter. Enjoy!