The Modern Nonna

1 Preheat oven to 400°F (200°C) and line or grease a 9-cup muffin tin.
3 Finely grate the zucchini and carrot, or pulse them in a mini chopper or food processor until very finely chopped. If the zucchini is quite wet, gently squeeze out the excess moisture using paper towel, this helps keep the muffins light and fluffy instead of dense.
5 In a large bowl, whisk together the eggs, maple syrup, Greek yogurt, oil, and vanilla until smooth. Stir in the zucchini and carrot.
18 Adding lemon zest makes the blueberry flavor pop without changing the nutrition.
7 In another bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.
9 Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries.
16 Toss the blueberries in 1 teaspoon flour before folding them into the batter so they don’t sink.
11 Divide the batter between 9 muffin cups, filling them almost to the top. Press a few extra blueberries on top for a bakery-style look.
17 Let the batter rest for 10 minutes before baking so the oat flour hydrates and the muffins rise taller.
13 Bake for 5 minutes at 400°F, then lower the oven temperature to 350°F (175°C) and bake another 18-20 minutes until the tops are set and lightly golden.
15 Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack.