Healthy Gluten-Free & Vegan Zucchini Muffins
Moist, fluffy, and made with wholesome ingredients, these Healthy Gluten-Free & Vegan Zucchini Muffins are perfect for breakfast or snacking. Boosted with grated zucchini, vegan chocolate chips, and crunchy walnuts, they're packed with flavor and simply irresistible—vegan, refined sugar-free, oil-free, with a gluten-free and nut-free option.
Equipment
- 1 box grater
- 1 muffin pan 6 or 12
Ingredients
Dry Ingredients
- 1 cup coconut sugar
- 2 cups oat flour
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- 2 tablespoon ground flaxseed
- ½ cup mini chocolate chips
- ⅓ cup crushed walnuts
Wet Ingredients
- 1 medium zucchini shredded (about 1 cup)
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce
- 6 tablespoon water
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
Make Flax Eggs:
- In a small bowl, mix 2 tablespoon ground flaxseed with 6 tablespoon water. Let sit for 5–10 minutes to gel.
Prepare Buttermilk:
- In another bowl, mix soy milk and apple cider vinegar. Let sit for a few minutes to curdle slightly (this acts as vegan buttermilk).
Combine Wet Ingredients:
- In a large bowl, mix the flax eggs, vegan buttermilk, applesauce, and shredded zucchini.
Mix Dry Ingredients:
- In a separate bowl, whisk together oat flour, gluten-free flour, baking soda, baking powder, and coconut sugar.
Combine & Fold:
- Add dry ingredients into wet ingredients and stir until just combined.
- Fold in chocolate chips and crushed walnuts.
Fill & Bake:
- Divide batter evenly into 6 muffin cups.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
Cool & Enjoy:
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
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