After learning I was gluten intolerant, I honestly was nervous to try baking again. Gluten free baking always seems like such a chemistry experiment, and I leave all the chem in my house to my fiance David who’s a chemical engineer! So when I was faced with 1 leftover zucchini and a desire for breakfast muffins I broke out my secret ingredient: gluten free oats. They’re familiar, easy to cook with, not overly expensive, and perfect for breakfast baking. Combined with lots of rich spices and sweet brown sugar, these mini muffins are a perfect morning (or anytime) treat. According to David they’re pretty good for regular muffins and absolutely amazing for gluten free health muffins haha! The great thing about mini muffins is that you can pack a couple in a ziplock for grab and go snack convenience. You can even freeze them a pack at a time and defrost them the night before!