What’s the best part of a muffin? I would say the most popular vote would be.. its top! These basically taste and have the same consistency as a muffin top. So soft and moist yet crispy around the edges (haha! you get the point).
(vegan, refined sugar free, potentially gluten free)
It’s crazy how moods can switch so much because of weather! And I know I’m not the only one who basically did a 180 in the past few days when the sun came out and it became summer. Ya it’s raining right now, but still doing better than a week ago. I’m looking forward to the summer, everything seems to be looking up and I’m feeling motivated to do things for my future! This weekend I’m taking a food photography course that I am super excited for. I also decided to go back to school in September!! ~~ more on that later~~
If you’re looking to make this gluten free just make sure your oats are gluten free, and you’re good to go!
ZUCCHINI MUFFIN TOP COOKIES
2 bananas mashed (the riper the better/ the sweeter)
2c grated zucchini
1 flax egg
1c oat flour
1c rolled oats
3tbsp coconut sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1/2 tsp salt
1/2c vegan mini chocolate chips (optional)
1/2c walnuts (optional)
STEP BY STEP
(makes about 16 cookies)
Preheat your oven to 350 degrees Fahrenheit.
After grating your two cups of your zucchini, drain as much water from it them as you can, (a cheese cloth would work best)!
In one bowl, mash your bananas, add your flax egg, coconut sugar and zucchini. Set aside. In another bowl mix all dry ingredients; oats, oat flour, spices, baking soda and salt. Mix both dry and wet ingredients together, then fold in walnuts and/or chocolate chips. The dough is going to be pretty wet.
With an ice cream scoop, scoop the cookies onto a prepared baking sheet and slightly flatten each cookie with your hand or fork.
Bake the cookies for 20 to 25 minutes! Take them out of the oven, let them cool and then eat them all in one sitting!