zucchini oat muffins with mini chocolate chips. gluten and dairy free
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Zucchini Oat Muffins ~ Gluten and Dairy-Free

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Zucchini oat muffins are deliciously tender and full of healthy oats and fiber.

zucchini oat muffins with mini chocolate chips - gluten-free & dairy-free

To make zucchini oat muffins, you will need these ingredients:

  • Olive oil or melted coconut oil
  • Sugar ~ granulated, beet, or coconut sugar
  • Eggs
  • Milk or a non-dairy substitute like Macadamia Milk
  • Pure vanilla extract
  • Old fashioned rolled oats ~ gluten-free if needed
  • Oat flour ~ gluten-free if needed
  • Baking powder ~ corn-free if needed
  • Baking soda
  • Cinnamon
  • Salt
  • Zucchini ~ green or yellow
  • Mini semi-sweet chocolate chips ~ allergy-friendly if needed
  • Finely ground nuts ~ optional; I used walnuts. Omit for nut-free.

Use coconut oil and 1/4 cup shredded coconut to the batter for an extra coconut flavor.

Adding some healthy fruits and veggies to bread and muffins is always a good idea.

Zucchini doesn’t always get credit for much more than being low carb and low calorie, but here are some other great benefits:

  • High in fiber
  • Rich in vitamin B6
  • It is great for eye health and packs a good supply of antioxidants like lutein and zeaxanthin.
  • Folate, Potassium, and Vitamin A are also found in zucchini.

I leave the skin on my zucchini because it’s colorful and adds to the nutritional benefits.


You might also enjoy these Zucchini Coconut Muffins; they are heavenly with a vegan option too.

zucchini coconut muffins with gluten-free and vegan options


Enjoy!

Zucchini Oat Muffins

Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
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: 15 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.

Nutrition

Serving: 1Muffin | Calories: 215kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 222mg | Fiber: 2g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg

zucchini oat muffins with allergy-friendly options

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