Ingredients
Scale
- MUFFINS
- 2 medium zucchini
- 1 cup oat flour
- 1/2 cup oat bran (or more oat flour)
- 8–10 pitted medjool dates
- 2 tbsps molasses
- 2/3 cup non-dairy milk
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tbsp baking powder
- GLAZE
- 2 tbsps non-dairy milk OR 3 tbsps non-dairy yogurt
- 1 tsp molasses
- 1/2 cup powdered sugar (blender-blitzed or store-bought)
Instructions
- FOR THE MUFFINS: Preheat the oven to 350F.
- Grate the zucchini by hand or use a food processor. With a towel or nut milk bag, squeeze out the excess liquid. Set aside.
- Blend the non-dairy milk, molasses, and dates on high until smooth.
- In a large mixing bowl, stir together the flour, oat bran, baking powder, and spices.
- Add the zucchini and wet ingredients to the mixing bowl. Stir together until combined.
- Divide the batter between 6 muffin tins, filling each 2/3 of the way. Use muffin liners or lightly grease with coconut oil.
- Bake for 20-22 mins at 350F until the center bounces back when lightly pressed.
- Remove the muffins from the oven and let them cool.
- FOR THE GLAZE: Whisk together all the ingredients. If it is too thin, add more sugar. If it is too thick, add a tiny bit more yogurt/milk. Refrigerate for an even thicker consistency.
- Once the muffins are completely cool, top them with glaze. Serve immediately.