Oat Flour Zucchini Muffins
Oat Flour Zucchini Muffins are tender and fluffy with the goodness of oat flour and plenty of zucchini and chocolate chips. They're gluten-free and so easy to make!
Servings: 12 muffins
Calories: 227kcal
Equipment
Ingredients
- 1/3 cup melted coconut oil or sub with your favorite oil
- 3/4 cup coconut sugar or sub with granulated sugar
- 2 large eggs
- 1/3 cup unsweetened almond milk or sub with your favorite 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.1/3 cup melted coconut oil, 3/4 cup coconut sugar, 2 large eggs, 1/3 cup unsweetened almond milk, 1 teaspoon vanilla extract
- 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.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, 1/3 cup dairy free mini chocolate chips
- 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
- Pro tip: There's no need to squeeze the moisture from the zucchini for this recipe. The extra moisture helps keep the muffins soft and tender.
- 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.
- Store at room temperature for up to 2 days or refrigerate for up to 1 week. You may also freeze them for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 169mg | Fiber: 2g | Sugar: 15g