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Healthy Zucchini Bread Muffins

Keyword Breakfast, gluten free, Healthy Muffins, Muffins, Snack, Summer Recipe, zucchini, Zucchini Bread
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Ashley McGuirk

Equipment

  • Mixing bowls
  • rubber spatula
  • whisk
  • oven
  • muffins pan
  • muffin liners

Ingredients

  • 1 1/2 cups oat flour (I ground gluten free rolled oats in my food processor)
  • 1/2 cup almond flour
  • 1/3 cup ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups shredded zucchini (patted dry with a paper towel)
  • 1/4 cup organic dark brown sugar
  • 2 tablespoons raw honey
  • 1 tablespoon unrefined coconut oil melted then cooled
  • 3/4 cup NO sugar added organic apple sauce
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon pure vanilla extract

Optional Ingredients:

  • 2 teaspoons fresh orange zest
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with coconut oil- set aside. In a large mixing bowl combine all of the dry ingredients starting from oat flour down to chia seeds. Using a whisk, stir dry ingredients until well combined- set aside.
  • In another mixing bowl combine all wet ingredients. Start with zucchini and end with vanilla. Stir wet ingredients with a fork until well combined. Next, slowly pour wet ingredients in with dry ingredients. Slowly stir with a rubber spatula until just combined (you don’t want to over stir). If you would like to add in the optional ingredients do so now slowly folding in both the orange zest and chocolate chips.
  • Using a 1/3 size measuring cup scoop out some of the mixture and pour into each muffin cup. Top with a sprinkle of additional orange zest or chocolate chips. Bake in oven for 20-24 minutes or until a tooth pick inserted comes out (almost) clean (it’s okay if there are one or two baby crumbs). Let sit in pan to cool for 5 minutes and then dump muffins out onto a clean, dry dish towel. Set each muffin on a cooling rack to cool for 15 minutes. Store in an airtight container for up to 5 days or freeze up to 3 months.

Notes

oat flour- you can evenly sub out oat flour for whole wheat flour or all purpose flour. 
dark brown sugar- you can easily sub dark brown sugar out with coconut sugar or light brown sugar. 
honey- you can evenly sub out honey for maple syrup if you're vegan. 
coconut oil- you can sub out coconut oil for grass fed butter or extra apple sauce. 
eggs- you can try subbing out the egg portion of the recipe (1 egg + egg yolk) with 2 flax eggs. I personally never tried it, so if you do, please let me know how it turns out. 
orange zest- If orange isn't your thing lemon zest is also a great addition to this recipe.