toasted oat + baby zucchini muffins


while these may not look the prettiest, they pack a tasty punch of flavor.  the baked goods i make often incorporate some combination of almond flour, oat flour, and coconut oil.  and while i'm not totally disappointed by the results, they usually end up having the same texture and density.  this is where arrowroot powder/starch comes into play.  as i have come to find out, arrowroot powder, an alternative to corn starch, is usually used as a thickener for puddings or soups.  however, it can be used for baking as well.  and after doing quite a bit of research i took to experimenting with this odorless, white, starchy powder.  the first time i baked with it, i used too much and was left with a gummy gooey muffin.  i kept adjusting and readjusting the ratio of dry to wet ingredients until i was happy with both the consistency and crumb.  arrowroot powder is a finicky ingredient, it absorbs more liquid than other starches, but if met with too much liquid, it will never bake off and you will be left with something too heavy.  another thing i came across while researching was that arrowroot powder has a longer bake time, as it allows the some of the starch to dry out.  do you have any experience baking with arrowroot powder?  i would love to hear any feedback you may have :)



toasted oat + baby zucchini muffins

| makes 12 minis | 

ingredients

| dry | 

  • 1 cup almond flour (Honeyville brand)
  • 3/4 cup gluten free rolled oats, toasted
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking soda
  • 1/3 cup coconut palm sugar
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

| wet | 

  • 2 tablespoons ground flax + 6 tablespoons water (or 2 eggs)
  • 1/2 cup grated zucchini (1 medium zucchini)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon virgin coconut oil, softened

| streusel |  - optional

  • 1/4 cup oat flour (any flour just about works here)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons coconut palm sugar
  • pinch of fine grain sea salt
  • 1/2 teaspoon ground ginger (optional)
  • 2 tablespoons virgin coconut oil, hard

 



instructions

preheat the oven to 375°

oil a mini muffin pan, or use paper liners

 

| make the streusel |

  • in a small bowl, combine the flour, sugar, salt, ginger, and seeds.  with a fork, combine the coconut oil until the mix is crumbly.  let it harden in the refrigerator while you prepare the muffin batter

| make the batter |

 

  • spread rolled oats on a baking sheet, bake for 5-7 minutes, until they are fragrant and browned in spots.  remove from oven and let cool
  • prepare your flax eggs; combine the ground flax with 6 tablespoons of water.  let the mixture sit until it is absorbed - about 10 minutes.  *if using eggs, skip this step
  • in a large bowl, combine the dry ingredients with a whisk, making sure to break up any lumps - set aside
  • in a medium bowl, combine your flax eggs with the shredded zucchini, vanilla extract, and coconut oil.  using a spoon or spatula, combine the wet ingredients into the dry.  mix until combined - the batter will be quite thick, that's ok
  • remove the streusel from the refrigerator.  divide the batter into the muffin pan, filling it up to the top.  using your hands or a fork, break up the streusel and sprinkle on each muffin.  (if you have leftovers, they can be stored in an airtight container in the freezer.)
  • bake in the oven for 35-37 minutes, or until a tester comes out clean.  let them cool a bit.  serve and enjoy!