Recipes » Desserts » Zucchini Oat Muffins
T. Colin Campbell Center for Nutrition Studies
Zucchini Oat Muffins Recipe

Zucchini Oat Muffins

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
Quick and easy plant-based muffins made with gluten-free oats, chia seeds and summer-loving zucchini.
Prep: 25 mins Cook: 25 mins Total: 50 mins Yield: 12 muffins
Gluten Free Soy Free

Ingredients

Ingredients

  • 1 Tbsp ground chia seeds
  • 3 Tbsp water
  • 1 cup unsweetened almond milk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • ¾ cup gluten-free oat flour (create your own by grinding oats in blender)
  • ½ cup gluten-free rolled oats
  • ½ cup raw/unrefined sugar (i.e. Sucanat or turbinado)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp sea salt
  • 1½ cups grated zucchini
  • ½ cup raisins
  • ½ cup walnuts, chopped

Instructions

Instructions

  • 1. Preheat oven to 350°F degrees.
  • 2. Line a 12-cup muffin tin with paper liners.
  • 3. In a small bowl, combine ground chia seeds with water and let sit.
  • 4. In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!
  • 5. In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  • 6. Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
  • 7. Add wet ingredients to dry and stir until just combined.
  • 8. Fold in zucchini, raisins and walnuts. Let sit 5-10 minutes before filling prepared muffin tins.
  • 9. Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.

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