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Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
Pumpkin Zucchini Maple Oat Bran Muffins
Cooking Time
20 minutes
Yields
24
Ingredients
2 1/2 cups oat bran
1 1/2 cups gluten free all purpose flour
4 tsps. baking powder
3 tsps. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. kosher salt
1 tbsp. ground flaxseed
1/2 - 1 cup chopped walnuts
4 eggs, lightly beaten
1 15 oz. can of pumpkin puree
1-1/2 cup of shredded zucchini, wrung of excess liquid
1 cup of oat milk (or milk of choice)
1 cup pure maple syrup
4 tsps. vanilla extract
4 tbsp. coconut oil, melted and cooled
Directions
1. Preheat the oven to 400F. Lightly grease a standard size muffin tin with oil or cooking spray and set aside.
2. In a large bowl, whisk together the oat bran, flour, baking powder, spices, salt, flaxseed, and walnuts.
3. In a separate bowl, whisk together the eggs, pumpkin, shredded zucchini, maple syrup, vanilla, and oil. Pour the wet ingredients into the bowl with the dry ingredients and stir until incorporated. Spoon the mixture into the prepared muffin tin and bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin, about 18-22 minutes.
4. Let the muffins cool for about 5 minutes in the pan before gently removing them to finish cooling on a wire rack.
Notes
Store muffins in an airtight container on the counter for 3 days or place in freezer bags and freeze for up to 3 months.