Good Clean Zucchini Muffins {Gf + Vegan}

Tagged in: Recipes
Good Clean Zucchini Muffins {Gf + Vegan}

 Why are our Good Clean Zucchini Muffins the best healthy zucchini muffins ever? Because they’re easy to make, have the wonderful taste and texture and are gluten free, vegan, free from refined sugar and made with simple, whole ingredients. Yes!

  • Dry Ingredients:

    • 2 cups gluten free oat flour

    • 1/2 teaspoon baking soda

    • 1 teaspoon baking powder

    • 1 teaspoon ground cinnamon

    • 1/4 teaspoon salt

    Wet Ingredients:

    • 1/4 cup + 2 tablespoons melted coconut oil

    • 1/4 cup coconut sugar

    • 1/4 cup pure maple syrup

    • 1/2 flax eggs (4 1/2 teaspoons ground flaxseed and 1/4 cup + 1 1/2 teaspoons water, whisked together, set for 15 mins)

    • 1 teaspoon pure vanilla extract

    Fold-in ingredients:

    • 1 1/4 cups grated zucchini (we like using a box grater)

    • 3/4 cup vegan chocolate chips

    • 1/4 cup chopped walnuts (optional)

    Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.

    In a medium bowl, whisk together all the dry ingredients.
    n a large bowl, whisk together all wet ingredients.
    Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.

    Thoroughly fold in zucchini, until zucchini is very well incorporated . The batter will be super thick. Fold in chocolate chips and optional walnuts.

    Using a large scoop or spoon, scoop and drop batter evenly into the muffin pan. To make fewer, dome-top muffins, fill cups all the way with a slight mound on top; to make a larger quantity of medium sized muffins, fill cups 3/4 of the way.

    Bake for 24-32 minutes, depending on how many muffins are made. (28 minutes for 8 big muffins.) It will bake on the lower end for 12 muffins. Insert a toothpick to check for doneness—when it comes out clean, it’s done.

    Allow muffins to cool in the muffin pan, placed on a cooling rack for about 30 minutes. Then lift muffins out of the pan, transferring directly onto the cooling rack. Allow to finish cooling for 30 more minutes. Enjoy!

    If you love this recipe, you might also like our Chocolate Banana Blender Muffins