Preheat your oven to 220C/430F. Line muffin tray with liners or lightly grease with oil.
Mix all wet ingredients together in a mixing bowl.
1 cup applesauce, ½ cup maple syrup, ¼ cup cashew butter, 1 teaspoon vanilla extract
Next, add in all dry ingredients. Mix until everything is well combined. The batter will be on the thicker side.
2 ½ cups oat flour, ⅓ cup shredded zucchini, 1 tablespoon baking powder, 1 teaspoon cinnamon powder, ½ teaspoon baking soda
Using a spoon or ice-cream scoop, fill muffin tins with batter about ¾ way full. You should get about 9-10 muffins. Optionally, sprinkle on some oats on top.
Fill unused muffin tins with a few tablespoons of water.
Bake for 8 minutes at 220C/430F, then reduce temperature to 180C/350F and bake for another 13-18 minutes, or until a toothpick comes out clean when inserted down the middle and muffins are lightly browned.
Let muffins cool in pan for 5 minutes, then transfer them to a cooling rack to allow them to cool down further.