Zucchini Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup orange juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons ground cinnamon
o 1 teaspoon nutmeg
o zest of one small orange
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1 cup of shredded zucchini

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Mix the flax seed and water. Let it sit until it thickens slightly.
3. Pull out your food processor and put the chopping blade in.
4. (If using oat flour, skip this step.) Next add the oats to the food processor. Process until flour consistency. Add to mixing bowl.
5. In the mixing bowl, add the sorghum flour, cinnamon, nutmeg, orange zest, baking soda, zucchini, and baking powder. Mix just a couple of seconds so it gets incorporated.
6. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
7. Add the flax seed, orange juice, vanilla, and applesauce. Run the food processor until all the ingredients form a smooth mixture.
8. Divide the dough evenly into the muffin tins.
9. Cook 30 minutes or until the top is firm.
10. Cool them on a wire rack.