Zucchini muffins are the perfect way to utilize the summer zucchini harvest. Made in one bowl with oat flour, these muffins are naturally gluten free with minimal clean up.

Come summer we have an abundance of zucchini around here, which means many batches of muffins, and a lot of shredding and freezing so we can enjoy those same muffins year round with veggies from our garden.

These zucchini muffins are naturally gluten free and made with oat flour. I love using oat flour in muffin recipes because it is easy to make at home and I find it gives the best texture, most similar to a traditional muffin without needing to utilize multiple gluten free flours and starches.

Oats are a high fiber grain, and with the inclusion of plenty of veggies, eggs, and bananas or apple sauce, these muffins are a great low sugar breakfast or snack option when paired with an easy protein like hard boiled eggs. This recipe is refined sugar free, dairy free, and gluten free making them an option that most can enjoy.

Are Oats Gluten Free

Yes, oats are naturally gluten free. However, it is important to choose certified gluten free for those with celiac disease or a gluten allergy. Oats are often processed in the same facility as gluten containing grains.

How To Make Oat Flour At Home

Oat flour is super easy to make at home, which is one of the reasons I love to utilize it in my baking. Simply add rolled oats to a high speed blender and blend starting on low speed, increasing to high until a fine flour is formed.

Ingredients

Eggs. Acts as a binder and prevents gluten free muffins from becoming too crumbly while also adding protein.

Bananas. Mashed bananas add sweetness and moisture, apple sauce can also be used. Simply substitute in 1/2 cup unsweetened apple sauce for each banana.

Coconut Oil. Adds moisture to the muffins while keeping the recipe dairy free. Alternatively melted butter can be used in place of coconut oil in equal amounts.

Maple Syrup. Adds sweetness while keeping the recipe refined sugar free. Honey can be used in place in equal amounts.

Vanilla Extract. Adds depth and richness.

Shredded Zucchini. The star of the show. No need to peel the zucchini, and much of the nutrition is found in the skin so I like to keep it in. If you are using a very large zucchini from the garden I do recommend removing the seeds. I typically use a box grater to shred zucchini.

Oat Flour. The only flour needed in this recipe. Blend your own in a high speed blender using rolled oats or use store bought.

Baking Powder. The leavening agent used to create light and fluffy muffins.

Cinnamon. Adds a subtle spiced flavor to the muffins.

Salt. A key ingredient to enhance flavor.

Chocolate Chips or Walnuts. Optional, and I do often leave them out but these muffins are delicious with the addition of either.

How To Make Gluten Free Zucchini Muffins

To a large bowl, add eggs, mashed bananas melted coconut oil, maple syrup and vanilla. Whisk together well.

Add in oat flour, baking powder, cinnamon, salt and whisk.

Stir in shredded zucchini and chocolate chips or walnuts if using. Set aside batter and preheat oven to 375.

Grease muffin pan with butter or coconut oil, or use muffin liners. Divide batter evenly between cavities of the muffin pan, each cavity will be almost full.

Bake 20-25 minutes until golden and cooked through.

Yield: 12

Zucchini Muffins with Oat Flour

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Zucchini muffins are the perfect way to utilize the summer zucchini harvest. Made in one bowl with oat flour, these muffins are naturally gluten free with minimal clean up.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 3 eggs
• 2 bananas, mashed
• 1/4 cup coconut oil or butter, melted
• 1/4 cup pure maple syrup or honey
• 1 tsp vanilla extract
• 2 1/2 cups shredded zucchini
• 2 1/2 cups oat flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup chocolate chips or chopped walnuts

Instructions

1. To a large bowl, add eggs, mashed bananas, melted coconut oil, maple syrup or honey and vanilla extract, then whisk well.
2. Add oat flour, baking powder, cinnamon and salt then whisk again.
3. Squeeze out any excess moisture from zucchini and stir into muffin batter with chocolate chips or walnuts, if using.
4. Set batter aside and preheat oven to 375.
5. Grease muffin pan well with coconut oil or butter or add muffin liners. Divide batter evenly between each cavity, they will be filled close to the top.
6. Bake 20-25 minutes until lightly golden and cooked through.
7. Store in an air tight container on the counter 2 days, in the fridge up to 5 days, or in the freezer for 3 months.

Notes

1/2 cup unsweetened apple sauce can be used in place of each banana

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