Coconut Zucchini Nut Muffins gluten-free and allergy-friendly. Moist, sweet, and delicious
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Coconut Zucchini Nut Muffins ~ Gluten-Free & Vegan

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If you are like me and have a sweet tooth these Coconut Zucchini Nut Muffins are going to make your day!

I’ve never thought of a muffin as “dreamy” but I might start with these because that’s my best description of these sweet impossible to resist muffins.

My husband made the comment that I put chocolate chips in everything while he sampled another new zucchini muffin recipe. So I decided to make a special muffin just for him with his favorite two ingredients; coconut and nuts.

super moist coconut zucchini muffins, gluten-free and allergy-friendly



To Make Coconut Zucchini Nut Muffins You Will Need These Ingredients:

  • Oat flour
  • Baking soda
  • Salt
  • Cinnamon
  • Sugar or Monk Fruit Sweetener
  • Walnuts ~ omit for nut-free
  • Unsweetened coconut flakes
  • Unsweetened applesauce
  • Oil
  • Apple cider vinegar
  • Vanilla
  • Zucchini
  • Allergy-friendly semi-sweet mini chocolate chips ~ optional add-in
Even though these tasty muffins are moist, they will keep several days in an airtight container, and even longer if refrigerated. These zucchini muffins are also freezer-friendly so they are always handy for a quick breakfast or snack.
What Other Ways Could You Enjoy These Muffins:
1. As mini muffins reducing the baking time.
2. In a baked waffle pan.
3. Made into healthy donuts, baked in a donut pan.

If you love baking with zucchini try my Grandma’s Zucchini Bread & Muffin recipe a crowd-pleaser!

Coconut Zucchini Nut Muffins  

Delicious muffins that are sweet enough for dessert and healthy enough for breakfast with lots of allergy-friendly options.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast, brunch, gluten-free, muffins, plant-based, snacks, zucchini muffins
Servings: 10 Muffins
Calories: 144kcal


  • 1 1/2 cups oat flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 cup sugar
  • 1/4 cup chopped walnuts omit for nut-free
  • 3 Tbsp unsweetened coconut flakes
  • 1/2 cup unsweetened applesauce
  • 1/3 cup oil
  • 1 1/2 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 cup grated zucchini If organic I leave the skin on


  • Preheat oven to 350 and line a muffin tin with cupcake liners. In a large mixing bowl add flour, baking soda, salt, cinnamon, sugar, walnuts, and coconut. Whisk or stir together.
  • In a small mixing bowl applesauce, oil, vinegar, vanilla, and zucchini. Stir to mix.
  • Pour the zucchini mixture into the flour mixture and stir until combined. Spoon into muffin cups.
  • Bake for 25 minutes.


These will keep several days in an airtight container at room temperature and longer if refrigerated. Muffins are freezer friendly as well.
4 WW points plus each


Serving: 1Muffin | Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

coconut zucchini nut muffins


This recipe was inspired by chocolatecoveredkatie.

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