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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Servings: 12 servings

Calories: 238 kcal per serving

Ingredients

⅓ cup - melted coconut oil
¾ cup - coconut sugar
2 - eggs
⅓ cup - unsweetened almond milk
1 tsp - vanilla extract
2 cups - oat flour
½ cup - rolled oats
2 teaspoons - baking powder
1 tsp - ground cinnamon
¼ tsp - baking soda
a pinch of salt
2 cups - zucchini
⅓ cup - dairy free mini chocolate chips

Instructions

Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
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.
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.
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.
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!

Nutrition