Zucchini Oat Muffins -

Zucchini Oat Muffins

Prep Time10

Cook Time17

Total Time27

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: 30 minute recipe, baking with zucchini, dairy-free, easy gluten-free zucchini oat muffins, gluten-free, nut-free, Peanut-free, zucchini muffins

Servings: Muffins

Calories: 215kcal

Ingredients

1/3 cup Olive oil or melted coconut oil
3/4 cup granulated beet, or coconut sugar
2 large eggs
1/3 cup milk or dairy-free substitute I used Macadamia milk
1 1/8 tsp Pure vanilla extract
2 cups oat flour ~ certified gluten-free if needed
1/2 cup old fashioned rolled oats ~ certified gluten-free if needed
2 tsp baking powder ~ corn-free if needed
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 cups grated zucchini
3 Tbsp finely chopped walnuts ~ omit for nut-free
1/3 cup allergy-friendly mini semi-sweet chocolate chips

Instructions

Preheat oven to 400 degrees F.
Line muffins tin or grease to prevent sticking.
If you are using coconut oil, melt it in the microwave then add it to a large mixing bowl with sugar and eggs. Beat or whisk ingredients for one minute.
Add milk and vanilla extract, beat or whisk well.
Mix in zucchini.
Add oat flour, oats, baking powder, cinnamon, baking soda, and salt. Mix well.
Stir in chopped walnuts (optional) and chocolate chips.
Fill muffin cups and bake for about 17 minutes or until top springs back when lightly touched or toothpick inserted comes out clean.

Notes

Corn-free baking powder

Nutrition