Healthy Zucchini Muffins (Vegan, Gluten Free)
These are the best healthy zucchini muffins! Fluffy, moist, and naturally sweetened. An easy one-bowl recipe that’s vegan, gluten-free, oil-free, and ready in 30 minutes.
Ingredients
Dry ingredients
- 1 cup oat flour
- ½ cup almond flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan chocolate chips, optional
Wet ingredients
- 2 tablespoons ground flaxseed, to make the flax egg
- 4 tablespoons water, to make the flax egg
- 1 cup grated zucchini
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat oven to 350℉. Line or grease a muffin pan (I grease mine with coconut oil).
- Make the flax egg: Prepare the flax egg by mixing together the flaxseed meal and water. Set aside to gel, about 5 minutes.
- Mix the wet ingredients: In a large bowl, combine the flax egg, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk until everything is well combined.
- Add in the dry ingredients: Add the shredded zucchini, oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, salt, and vegan chocolate chips. Stir until just combined. The batter might be thick – don’t worry! That’s how it should be.
- Add to the muffin pan: Evenly distribute the batter into a greased muffin pan. If desired, sprinkle the tops of each muffin with more chocolate chips.
- Bake: Bake for 27-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let cool: Let the muffins to cool in the pan for a few minutes before transferring to a cooling rack. This helps them set. Enjoy!
Video
Notes
- No need to squeeze the zucchini: Unlike many zucchini muffin recipes, you can just add the shredded zucchini directly to the batter! The natural moisture helps create soft, tender muffins.
- Use certified gluten-free oat flour: If you need these muffins to be gluten-free, make sure your oat flour is made from certified gluten-free oats.
- Coconut sugar substitute: You can swap the coconut sugar for brown sugar or date sugar using a 1:1 ratio.
- Chocolate chips: Any vegan chocolate chips will work! Mini chocolate chips distribute best throughout the muffins, but regular-sized chips or chopped chocolate are delicious too. You can also try chopped walnuts, pecans, raisins, or leave them plain.
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
- Freezing: They freeze well for up to 3 months. When ready to enjoy, thaw at room temperature or warm for 15–30 seconds.
Serving: 1muffin, Calories: 158kcal, Carbohydrates: 24g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Sodium: 147mg, Potassium: 97mg, Fiber: 2g, Sugar: 13g, Vitamin A: 24IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 1mg
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