This healthy zucchini muffin recipe is gluten-free, dairy-free, egg-free, and free of added sugars, yet it is the most delicious and dense muffin recipe.
This recipe is made without any added sugars and gets its sweetness from dates made into a paste and ripe bananas. Date paste can be made differently depending on whose recipe you follow so make sure to make our date paste recipe to get the best results.
Enjoy these zucchini muffins for breakfast on the go, a snack, or even dessert.
Ingredients
Here is what you will need to make these gluten-free, sugar-free, and vegan zucchini muffins.
- oat flour
- almond meal
- ground cinnamon
- baking powder
- baking soda
- salt
- coconut oil
- date paste
- banana
- ground flaxseeds
- vanilla extract
- zucchini
- walnuts
- shredded coconut
See the recipe card for quantities.
Instructions
Preheat the oven to 350°F.
Place muffin liners into a 12-cup muffin pan - set aside.
Make the egg replacer by mixing together the ground flaxseed and warm water and set it aside to thicken.
In a mixing bowl, whisk together all the dry ingredients.
In a separate mixing bowl, whisk together all the wet ingredients including the egg replacer.
Add the dry ingredients to the wet ingredients and mix until all the dry patches are mixed in.
Mix in the zucchini, walnuts, and shredded coconuts. The batter will be sticky.
Using a large spoon or 1/4 measuring cup, scoop and roll the mix into a ball and place it into the muffin pan.
Bake for 25-30 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
Allow muffins to cool in the muffin pan and then remove.
Equipment
Muffin pan and liners.
Storage
Store in the refrigerator or at room temperature.
Make multiple batches and freeze.
Recipe
Healthy Zucchini Muffins Recipe
Equipment
- muffin tray
- liners
Ingredients
DRY INGREDIENTS
- 1 ½ cups oat flour
- 1 cup almond meal
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
WET INGREDIENTS
- 6 tbsp melted coconut oil
- 1 cup date paste
- 1 banana
- 1 tsp vanilla extract
EGG REPLACER
- 2 tbsp ground flaxseeds
- 5 tbsp warm water
FOLD-IN INGREDIENTS
- 1 ¼ cups grated zucchini
- ¾ cup chopped walnuts
- ¼ cup shredded coconut optional
Instructions
PREP
- Preheat the oven to 350°F.
- Place muffin liners into a 12-cup muffin pan - set aside.
- Make the egg replacer by mixing together the ground flaxseed and warm water and set aside to thicken.
- In a mixing bowl, whisk together all the dry ingredients.
- In a separate mixing bowl, whisk together all the wet ingredients including the egg replacer.
- Add the dry ingredients to the wet ingredients and mix until all the dry patches are mixed in.
- Mix in the zucchini, walnuts, and shredded coconuts. The batter will be sticky.
- Using a large spoon or 1/4 measuring cup, scoop and roll the mix into a ball and place it into the muffin pan.
BAKE
- Bake for 25-30 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Allow muffins to cool in the muffin pan and then remove.
Notes
- No oat flour? Take rolled or stone-ground oats and blend them into a powder (or use a food processor). It is okay if it is a coarse texture.
- Reheat these later on when you are ready to eat. About 10 minutes in the oven at 350°F.
- Make a large batch and freeze them for later.
- Store in the fridge or at room temperature.
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