Zucchini Oat Muffins ~ Gluten and Dairy-Free
Zucchini oat muffins are deliciously tender and full of healthy oats and fiber.
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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 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 and have a vegan option, too.
Enjoy!
Zucchini Oat Muffins
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
