Flourless Zucchini Oatmeal Muffins

Flourless Zucchini Oatmeal Muffins are healthy, gluten-free zucchini muffins made with oat flour.  They’re tender, fluffy and packed with zucchini, and they’re made in just one bowl!

Happy Monday!  I hope you all had a great Father’s Day and that your summer is going well.  I’m really enjoying it so far. 

I love how relaxed things are when my boys are out of school, but they sure do go through the food faster being at home!

I try to keep homemade breakfasts and snacks in the house at all times, but it’s hard to keep up.  One batch of these flourless zucchini oatmeal muffins only lasts about a day and a half. 

It’s a good thing that they’re easy! 🙂

These zucchini oatmeal muffins are basically the gluten-free version of my favorite Zucchini Chocolate Chip Bread.  

I love that bread, but since I can’t tolerate much wheat these days, I’ve been working hard to create a gluten-free version that would be just as appealing to me and my family.

These muffins are adapted from my flourless carrot cake muffins, and they’re so soft and fluffy that you’d never know they’re gluten-free! 

I’m not a huge fan of gluten-free flour blends on the market, so I worked hard to create muffins using only one type of flour –> oat flour.

These oat flour muffins have a moist, tender texture, with a hearty flavor and nutrition boost from the oats.  

They’re whole grain, dairy free, refined sugar free and gluten free, with a whopping 2 cups of grated zucchini!  Add a few mini dark chocolate chips for the ultimate healthy muffins!

How to make flourless zucchini oatmeal muffins

These gluten free zucchini muffins come together in about 10 minutes in one bowl, so it doesn’t get much easier!

• Preheat the oven to 400 degrees and line (12) standard muffin cups with paper liners.
• Melt the coconut oil in a large bowl.  Make sure the coconut oil isn’t too hot, then whisk in the coconut sugar and eggs vigorously until frothy, about 1 minute.  Whisk in the almond milk and vanilla until combined.
• Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, then whisk until combined.  Fold in the grated zucchini and chocolate chips until incorporated.
• Divide the batter evenly between the muffin cups and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Can rolled oats be used instead of oat flour?

If you don’t have oat flour on hand, the same amount of rolled oats may be used.  Follow this tutorial for homemade oat flour, or these muffins may be made in a blender.

To prepare in a blender:

• Place all ingredients in the blender except for 1/2 cup rolled oats, zucchini and chocolate chips.  Blend until smooth, then stir in the oats, zucchini and chocolate chips and follow the recipe as directed.

Recipe tips and substitutions

• I grated my zucchini right into a large measuring cup so that I only needed one bowl. 
• I added the 1/2 cup rolled oats for added texture.  If you don’t have any on hand, substitute with an additional 1/2 cup oat flour.
• Coconut sugar may be substituted with the sweetener of your choice.
• Almond milk may be substituted with the milk of your choice.
• Top the muffins with walnuts for added crunch!

See all of my muffin recipes for more inspiration.

Love baking with zucchini?  Try these recipes:

Chocolate zucchini muffins

Chocolate coconut zucchini bread

Zucchini oatmeal bars

Zucchini bundt cake

Zucchini cornbread

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Yield: 12 muffins

Flourless Zucchini Oatmeal Muffins

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Flourless Zucchini Oatmeal Muffins are healthy, gluten-free zucchini muffins made with oat flour.  They're tender, fluffy and packed with zucchini!

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Ingredients

• 1/3 cup melted coconut oil
• 3/4 cup coconut sugar
• 2 large eggs
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups oat flour
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups grated zucchini (1/2 lb. zucchini)
• 1/3 cup dairy free mini chocolate chips

Instructions

1. Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
2. In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, whisking well to combine.
3. Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, and whisk until well combined, then fold in the zucchini and chocolate chips until incorporated.
4. Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely.
6. Serve and enjoy!

Notes

• I grated my zucchini right into a large measuring cup so that I only needed one bowl. 
• I added the 1/2 cup rolled oats for added texture.  If you don't have any on hand, substitute with an additional 1/2 cup oat flour.
• Coconut sugar may be substituted with the sweetener of your choice.
• Almond milk may be substituted with the milk of your choice.
• Top the muffins with walnuts for added crunch!

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin
Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 169mgCarbohydrates: 30gFiber: 2gSugar: 15gProtein: 5g

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