Streusel Topped Zucchini Oatmeal Muffins

My Sister gave me loads of Zucchini from her garden!  This is one of the many ways we used it! We also easily used it up by making this. We have planted Zucchini in our garden and should start enjoying lots in about a month or so.  You never can have too many tasty Zucchini recipes! ;)  For more Zucchini uses look here too!

I love this scoop for getting the same amount of muffin batter neatly in the papers.

Be sure to sprinkle the streusel on top BEFORE you bake the muffins.

Streusel Topped Zucchini Oatmeal Muffins

Streusel Ingredients: 
2 Heaping Tablespoons coconut oil, melted
1/2 cup Sucanat
1/2 cup rolled oats
3 Tablespoons whole wheat flour
1 teaspoon cinnamon

Combine all streusel ingredients in a bowl and set aside.

Muffin Ingredients:
2/3 cup rolled oats
4 cups whole wheat flour
1 1/4 cup Sucanat
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Real Salt
3 teaspoons cinnamon
4 cups grated zucchini, packed
1 1/3 cup rice milk
1/2 Tablespoon apple cider vinegar
3 teaspoons arrowroot powder mixed with 4 Tablespoons water
1/2 cup unsweetened applesauce
1/2 cup coconut oil

Mix first 7 ingredients together add the zucchini and coat well with the flour mixture.  Mix the rice milk and vinegar together.  Slightly warm the milk add the last 3 ingredients to warm milk and continue to lightly warm until the coconut oil is melted.  Add milk mixture to the zucchini flour mixture in bowl,  fold in until well combined.  Scoop into muffin papers or oiled muffin pan.  Sprinkle each muffin with streusel topping.  Bake at 375 degrees for 20-25 minutes or until toothpick stuck in center comes out clean.