Lemon Zucchini Oat Muffins

Summer’s bounty

Late summer is known for the ubiquitous zucchini. From the grocer to the farmers’ market to your neighbor’s garden – zucchini is everywhere this time of year. Why not make the most of this versatile and healthy treat?

cottage cheese?

I def enjoy a sweet treat, but when possible, I try to swap out some traditional ingredients for healthier options. In this recipe, I’ve traded one fat often used in baked goods – oil – for one you may not expect, COTTAGE CHEESE! It gives these muffins the richness they need plus a boost of protein. Not a fan? You won’t even be able to tell it’s in there. 😉

Recipe

Prepare muffin tins and preheat oven to 350 degrees.

Mix together dry ingredients and set aside:

• 1 1/2 c. oat flour
• dash salt
• 1/2 tsp. baking soda

Stir wet ingredients together in a large bowl:

• 1 c. sugar (or applesauce)
• 2 T. lemon juice
• 1/2 c. cottage cheese or plain Greek yogurt
• zest of 2 lemons
• 2 eggs

Mix dry ingredients in with wet ingredients. Fold in 2 c. shredded zucchini.

Pour batter into prepared tins. Bake 25 min or they spring back lightly to touch.

** Tasty option ** After baking 20 min brush with 2 T. melted butter and top with crushed nuts. Continue to bake remaining 5 min.