Zucchini Oat Flour Muffins [Gluten Free + Dairy Free]

Chances are if you have a garden of your own or know of anyone that does, you have more zucchini then you know what to do with. Every year comes the time when there is more zucchini than anyone can imagine using up. Our freezer is well stocked with chopped and shredded zucchini to use throughout the winter, we are eating our weight in zucchini noodles, and I am adding it to pretty much everything I make in the kitchen. These muffins are gluten and dairy free, with the perfect fluffy muffin texture — my favourite trait of baking with oat flour. They are low in natural added sugar and pack in plenty of veggies. If you’d like to give these muffins a protein boost, collagen peptides will increase the protein content without effecting the flavour.

Zucchini Oat Flour Muffins

September 18, 2019

Servings: 12

Difficulty: Easy

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To guarantee this recipe is gluten free, use certified gluten free oats and blend to a fine flour to make oat flour. Alternatively, you can purchase certified gluten free oat flour as it often can be contaminated with wheat.

By: Abbey Verigin

Ingredients

• 3 eggs
• 2 bananas
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or raw honey
• 1 tsp vanilla extract
• 2 1/2 cups shredded zucchini
• 2 1/2 cups oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup chocolate chips or walnuts, optional

Directions

• Step 1 In a blender or a large bowl, mix together eggs, banana, oil, maple syrup, and vanilla.
• Step 2 Stir together oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
• Step 3 Add the blended ingredients to the dry ingredients, and stir in shredded zucchini and chocolate chips.
• Step 4 Bake at 350 for 30 minutes.

Zucchini Oat Flour Muffins [Gluten Free + Dairy Free]

To guarantee this recipe is gluten free, use certified gluten free oats and blend to a fine flour to make oat flour. Alternatively, you can purchase certified gluten free oat flour as it often can be contaminated with wheat.

• 3 eggs

• 2 bananas

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup or raw honey

• 1 tsp vanilla extract

• 2 1/2 cups shredded zucchini

• 2 1/2 cups oat flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/3 cup chocolate chips or walnuts, optional

1. In a blender, blend together eggs, banana, oil, maple syrup, and vanilla.

2. Stir together oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

3. Add the blended ingredients to the dry ingredients, and stir in shredded zucchini and chocolate chips.

4. Bake at 350 for 30 minutes.