Zucchini Oat Muffins

Total: 50 minutes
Prep: 25 minutes
Cook: 25 minutes
Yield: 12 muffins

Quick and easy plant-based muffins made with gluten-free oats, chia seeds and summer-loving zucchini.



  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.

Shelly Detken is a graduate of the Nutrition Studies Plant-Based Nutrition Certificate. She coaches others how to take optimal care of their bodies, and shares her low-fat, vegan recipes on her blog at plantifulwellness.com. She loves all creatures great and small, but wouldn’t be upset if she never saw another spider in her lifetime.
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