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 https://www.onceuponachef.com/recipes/zucchini-muffins-with-chocolate-chips.html#tabrecipe
Gluten free, refined sugar free, low-fodmap
Ingredients
- 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.)
Directions
- Preheat oven to 350.
- Spray your muffin tins or grease them.
- Grate the zucchini onto a plate.
- Measure all the dry ingredients into a bowl and stir with a whisk.
- In a separate, larger bowl, whisk the whole eggs and egg white.
- Whisk in the olive oil.
- Add the maple syrup and vanilla.
- Stir in the flour mixture until thoroughly combined.
- Stir in the zucchini.
- 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.)
- Bake at 350 for 25 minutes or until a tooth pick or knife inserted comes out clean.
- These are great warm or cold, by themselves or with butter. Enjoy!
Melora Johnson's Muse 