gluten free, vegetarian

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp cinnamon

1 tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

2 eggs

2 c zucchini, shredded (approx. 1 medium, or 2 small zucchini)

1 tsp PURE vanilla extract

2 Tbsp coconut oil, melted

3 Tbsp PURE maple syrup

Handful mini semi-sweet or dark chocolate chips for topping

5 c fresh fruit, any variety

Preheat oven to 350*

Use a food processor with shredding blade or a cheese grater to shred zucchini onto a cutting board. Set aside.

In a large bowl, mix dry ingredients well.

Add wet ingredients & stir until you have a chunky batter.

Scoop batter into a standard muffin tin, filling each to about half full (consider greasing lightly with a little more coconut oil to reduce possibility of stickage!)

Top each muffin with a few chocolate chips.

Bake for 20 minutes. Enjoy with 1 cup of fresh fruit for breakfast!

Makes 10 muffins, serving 5.