Pumpkin Spice Zucchini Mini Muffins – Rawcology Inc

Ingredients

• 2 cups gluten free oats
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons Pumpkin Spice Blend
• ¼ teaspoon salt
• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut cugar
• 1/2 cup Adaptogenic Milk Blend
• 1 teaspoon pure vanilla extract
• 1 flax egg
• 1 ¼ cups grated zucchini
• 1/2 cup coconut yogurt
• 1 handful of Apple Cinnamon Oat Clusters
• 1 tablespoon Pumpkins Spice Blend
• Preheat oven to 350F.
• Mix all your dry ingredients in a large bowl. Mix all your wet ingredients in a small bowl. Add them together and then fold in the grated zucchini.
• Place your muffin mix into a mini muffin tin that has been greased with coconut oil for 17 minutes.
• Meanwhile mix 1 tablespoon of the Pumpkin Blend with hot water and whisk. Then add coconut yogurt into a small bowl and stir in the whisked pumpkin spice blend.
• Add "coconut spiced icing" to the muffins and top with our Apple Cinnamon Oat Clusters with Probiotics! Enjoy!