"Zucchuffins" Recipe

ZUCCHUFFINS

So what do you call a muffin made out of zucchini?! A "Zucchuffin!" Sounds kind of weird to put a vegetable in something that is suppose to be sweet but the zucchini actually makes these muffins super moist :)  

Ingredients:

2 cups oat flour
1 tsp. salt
1.5 tsp. baking powder
0.5 tsp. baking soda
1 TB cinnamon
1/4 tsp. ground nutmeg
1 cup granulated sweetener (i.e. splenda or stevia)
3 TB coconut oil, slightly softened at room temp
2 tsp. vanilla extract
1 cup nonfat plain Greek yogurt
1 whole egg
2 egg whites
1.5 cups finely grated zucchini (approx. 1 medium)

How to Prepare:

1. Put the yogurt, egg, whites, and vanilla extract to the processor and blend until smooth.
2. Add all other ingredients except the zucchini and pulse until the batter has a smooth consistency. Then, stir in the zucchini with a spatula.
3. Remove the processor bowl and put in the fridge for approximately 30 minutes to set.
4. Preheat oven to 350 degrees.
5. Lightly grease a jumbo 6-cup muffin tin with non-stick cooking spray and distribute batter evenly into each of the muffin cups. (Note: I used a fancy scone form, but a regular jumbo muffin tin will work just as well).
6. Bake 25 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
7. Cool for at least 10 minutes before eating. Enjoy!