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by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

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