Author: Jolene Strack

Yield: 24 muffins.

Seasons: Summer, All with frozen squash

INGREDIENTS:

• 1 teaspoon Apple Cider Vinegar

• 1 1/2 – 2 cups water (if the squash is frozen, probably won’t need as much water)

• 20 drops stevia extract (or 1/4 Tsp stevia powder, or 1/4 cup sugar)

• 1-2 tablespoons maple syrup

• 3-4 cups zucchini shreds (or yellow squash, or could try something different)

• 3 tablespoons ground flax

• 1/3 cup Avacado oil

• 3/4 cup Millet flour

• 2 1/2 cups rolled oats

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon pumpkin pie spice

• 2 teaspoons baking powder

• 1/2 teaspoons baking soda

• 1/2-1 cup walnuts chopped

INSTRUCTIONS:

1. Combine all ingredients in a bowl and mix up well.

2. Pour into muffin tins lined with baking cups.

3. Bake at 350 degrees for 25-35 minutes.