Zucchini Orange Oat Muffins are moist full of flavor. They’re a wonderful way to use zucchini in your baking. These muffins are gluten-free and have no refined sugar.
Heat oven to 375°F and grease a muffin pan with non stick cooking spray.
Using a food processor or cheese grater, grate the zucchini to make approximately 1 ½ cups. Squeeze out excess moisture in paper towel.
Cut the orange into four quarters. Blend the entire orange (including the skin) in your food processor (or blender) until pureed.
Add all dry ingredients to a bowl: oat flour, brown rice flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
Add grated zucchini, pureed orange, eggs, coconut oil, and vanilla extract to the bowl. Mix everything together and scoop into the muffin pan.
Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center. Let cool on the counter and store in an airtight container in the fridge for up to one week. These muffins can also be frozen.