• Bob's Red Mill Gluten-Free 1-to-1 Baking Flour • Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats • Bob's Red Mill Baking Powder • Bob's Red Mill Baking Soda • cinnamon • nutmeg • cardamom • Kosher salt • coconut oil • fine granulated sugar • brown sugar • egg • vanilla extract • Greek yogurt • walnuts
Prep zucchini: Using either a box grater or the grater attachment on a food processor, shred the zucchini. Then squeeze out as much liquid as possible from the zucchini.
Combine dry ingredients: Whisk gluten-free baking flour, gluten-free oat flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt. Set aside.
Combine sugar and wet ingredients: In a separate mixing bowl, whisk brown sugar, granulated sugar, and melted coconut oil. Add eggs, vanilla, and Greek yogurt and whisk again to combine.
Combine all of the ingredients: Add shredded zucchini and chopped walnuts to the wet mixture and combine using a spatula. Then add the dry ingredients and stir to combine.
Bake muffins: Spoon muffin batter into baking cups. Sprinkle with chopped walnuts. Bake for 22 minutes in a 350°F oven or until the muffins are golden brown.