15% Off Plant-Based Nutrition Certificate Spring Sale15% Off Plant-Based Nutrition Certificate Spring Sale
Recipes » Desserts » Zucchini Oat Muffins
CNS Logo
Zucchini Oat Muffins Recipe

What You'll Need


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


How to Make It


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.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox