Snack
Savory Zucchini Oat Muffins
Moist little oat muffins folded with grated zucchini and fresh parsley. They bake in about twenty-four minutes and are easy to portion for a savory snack on the go.
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Ingredients
- 180 g oat flour
- 180 g zucchini, finely grated and squeezed
- 1 egg
- 120 ml oat drink or lactose-free milk
- 1 tsp baking powder
- 1 tbsp rapeseed oil
- 2 tbsp chopped parsley
Method
- Preheat the oven to 180°C conventional heat. Prepare the zucchini, finely grated and squeezed.
- Mix the oat flour and baking powder. Whisk the egg, milk or oat drink and oil.
- Combine briefly into a soft batter and divide between six small muffin cups.
- Bake for about 24 minutes until lightly golden, then cool for ten minutes before eating.
Why this recipe is gentle
Made with oat flour, one egg, and just a tablespoon of oil, these keep the fat and sweetness low. There is no onion, garlic, or spice, and baking gives a soft, mild result.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- One small muffin is the intended serving, since fat and portion size both play a role.
- Squeeze the grated zucchini well so the muffins are not soggy.
- Let them cool for about ten minutes before eating so they set.
