RECIPE
3 cups gluten-free oat flour
1/2 cup organic sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup almond milk (or other non-dairy milk)
1 tsp. lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini
1 cup dried cranberries
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. To a bowl, add oat flour, sugar, baking powder, and salt. Stir well. Add almond milk, lemon juice, and vanilla. Stir well. Add zucchini, cranberries, and pecans. Stir well. Scoop batter into a greased muffin pan. Bake about 30 minutes. Makes 12 muffins.

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