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 coconut zucchini bread
Flourless Zucchini Oatmeal Muffins
Ingredients
- 1/3 cup melted coconut oil
- 3/4 cup coconut sugar
- 2 large eggs
- 1/3 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
- Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
- 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.
- 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.
- 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.
- Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Flourless Zucchini Oatmeal Muffins”
Marcie, these zucchini muffins look fabulous! I’m always trying to get in more oatmeal and these are perfect! Hope you have a lovely summer and enjoy cooking lots of yummy things for your boys. This is what memories are made of!
Thank you so much Kelly…it is all about making memories! I can’t get enough oatmeal so I love using oat flour…it’s got such great flavor! 🙂
Oh my!! These muffins look wonderful.. I have started using oat flour in baking now a days. Shall try soon.. ❤️
Thank you Arpita! Oat flour is so wonderful in baked goods!
These muffins looks heavenly awesome marcie
Thank you Priya!
I love the idea of baking with zucchini but feel like I don’t do it as much as I should. These muffins need to happen!
Also, did I mention that I made your easy granola bars that you recently posted? My hubby devoured them!
These muffins might make you bake with it more — they certainly do that for me! I’m so glad to hear that he liked them! We all devour them over here. 🙂
I LOVE baking with oat flour! And I just bought a huge bag so I’m thinking I need to whip up some of these muffins! They look AWESOME.
I love using oat flour so much more than GF baking blends! I hope you get to make some Ashley. 💚
I often cook for a gluten-free friend, so I’m always interested in good recipes. Thanks!
You’re very welcome! 🙂
These muffins looks soo delicious Marcie…and this beautiful with more healthy muffins as well….i will tying to make it from your recipe & tips..Thanks for shared an amazing muffins..!
Thank you Macy!
These turned out like soup. A lot of ingredients wasted and very disappointed!!!
Hi LeAnna. I’m really sorry to hear that these didn’t turn out for you, but I’ve made them countless times with no problems, and know others that have as well. Did you modify the recipe at all?
These turned out beautiful and delicious. I used extra thick gluten free oats and blended them in a food processor and then added just 1/2 a cup of gf quick oats. The batter was a little watery so I did 24 muffins and only filled the batter half way. I cooked them also for an extra 10 mins. They are crispy on the outside and so soft and yummy on the inside. A big hit in our house, I will definitely make them again.
these turned out perfect, so happy to have discovered this recipe. I ended up making 18 muffins as I only fill 3/4 of the way up and don’t use liners. adding to my favourites. thank you!
I’m so glad that you enjoyed the recipe Candice, and thank you for the feedback!
Bummer, these turned out like soup for me, as well! I’ve done quite a bit of gluten free baking as well as oat flour baking. I was concerned about the amount of liquids, knowing that the grated zucchini would also add moisture! I’ve never seen gluten free zucchini muffins this watery and I’m trying to fix that. Bummer! I did add avocado oil instead of melted coconut oil. I have not had a problem with that substitution before- any thoughts or tips?
I would add more oat flour! I tried this many times as is and they turned out fine every time. I will revisit the recipe and see if I should make some modifications since you’re the second person that us had difficulty.
I was able to add about a cup of tapioca starch and 1/4 cup of almond flour and it is fluffy and tender like you shared in your post. Because I added all of that, it cut the sweetness though! Anyway, I think it would be awesome if you had a video so we could make sure we are doing the steps correctly and see what it looks like when it comes together! Thanks so much, Marcie! Looking forward to checking out your other recipes!
I’m so glad your adjustments worked! I really appreciate your feedback and and will keep a video posted in mind for sure!
Hi Lina — I just wanted you to know that I modified the recipe today to include 1/3 cup milk instead of 3/4 cup. While the recipe worked for myself and others before, I decided to try it with less milk and it was great. I will also be adding step by step photos very soon as I took them today. Thank you!