The Best 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.
Equipment
Ingredients
Dry ingredients
- 1 cup oat flour, use certified GF if needed
- ½ cup almond flour, blanched
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan mini chocolate chips, plus more for sprinkling on top of the muffins
Wet ingredients
- 2 tablespoons ground flaxseed, to make the flax egg
- 4 tablespoons water, to make the flax egg
- 1 cup zucchini, grated
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350℉. Line or grease a muffin pan (I grease mine with coconut oil).
- Prepare the flax egg by mixing together the flaxseed meal and water. Set aside to gel, about 5 minutes.
- In a large bowl, mix together the flax egg, grated zucchini, unsweetened applesauce, maple syrup, vanilla extract, and apple cider vinegar until combined.
- Add in the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
- Fold in the mini chocolate chips. The mixture will be slightly thick but don’t worry, that’s how it’s should be.
- Evenly distribute the batter into 8 muffin cavities. Sprinkle the tops of each muffin with more mini chocolate chips.
- Bake for 27-30 minutes.
- Let cool for 3 minutes in the pan, then transfer to a wire rack. Enjoy!
Notes
- Don’t squeeze the zucchini. Yep, no towel-wringing here. Zucchini's natural water content makes these muffins extra moist and tender.
- Use mini chocolate chips. Smaller chips = better distribution, which means melty chocolate in every bite.
- Let them cool (just a little). For muffins that hold together and stay soft, let them cool in the pan for a few minutes before transferring to a wire rack.
- Storage. Store muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days (though they’re best enjoyed fresh!).
- Freezing. Cool completely, then transfer to an airtight container and freeze for up to 3 months. Once ready to enjoy, thaw at room temp or warm in the microwave for 15–30 seconds—they’ll taste like they just came out of the oven!
Serving: 1muffin, Calories: 237kcal, Carbohydrates: 37g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 220mg, Potassium: 146mg, Fiber: 3g, Sugar: 20g, Vitamin A: 36IU, Vitamin C: 3mg, Calcium: 87mg, Iron: 2mg
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