Yeah, so I used to call bikinis, zucchinis... I guess my mind was always thinking about food! Haha. Anyways that's where the name of the recipe came from! These muffins are so moist thanks to the zucchini and have the most perfectly crunchy (almost scone like top to them!).
2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup + 2 tablespoons melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
1 ½ flax eggs (4 ½ teaspoons ground flaxseed and ¼ cup + 1 ½ teaspoons water, whisked together, set for 15 mins)
1 teaspoon pure vanilla extract
Zest of 1 lemon
1 1/2 cups grated zucchini
Sanding sugar, for sprinkling
Method of Preparation:
Preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake papers.
Make the flax egg and set aside to set.
Whisk together the oat flour, baking soda, baking powder, and salt in a small bowl.
Mix the coconut oil, coconut sugar, maple syrup, vanilla and lemon zest in a medium bowl. Add the flax egg once it is thick and is the consistency of egg whites, mix to combine.
Add the dry to the wet and whisk together to combine. Add the grated zucchini and stir to combine.
Scoop the muffin batter into the cupcake papers about 3/4 of the way up the sides. Sprinkle with a generous coating of white sanding sugar.
Note: This recipe makes about 8 to 12 muffins depending on the size of your cupcake papers.
Bake until a toothpick inserted in the center comes out clean and the tops are golden brown, for 20 to 30 minutes, rotating midway through baking.
Allow to cool for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.