- VE
Healthy Zucchini Muffins
These Healthy Zucchini Muffins are almost too good to be true! They’re tender and fluffy with the goodness of oat flour and plenty of zucchini. These muffins are studded with chocolate chips, made in just one bowl, and they’re gluten-free!
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
- Step 2
In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, whisking well to combine.
- Step 3
Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, and whisk until well combined, then fold in the zucchini and chocolate chips until incorporated.
- Step 4
Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5
Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely. Serve and enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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