Gluten Free Vegan Zucchini Muffin Recipe (Oil Free, Egg Free)

vegan zucchini muffins in a muffin tin on a wire cooling rack

Gluten Free Vegan Zucchini Muffin Recipe (Oil Free, Egg Free)

Simple and delicious gluten free vegan zucchini muffins recipe with chocolate chips and nuts.

Course Breakfast, Dessert, Snack

Cuisine American, vegan

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Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 193kcal

Author Cindy Newland with Intentionally Eat

Equipment

Ingredients

Dry Ingredients

2 cups oat flour
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 pinch salt

Wet Ingredients

6 Tbsp applesauce
5 tsp flax seeds
1/4 cup water
1 tsp vanilla
1/4 cup maple syrup

Fold In

1 1/4 cup zucchini
3/4 cup dark chocolate chips
1/4 cup walnuts

Instructions

Preheat oven to 350 degrees. Place muffin liners into a standard muffin pan and set aside.
In a small bowl, whisk together flax seeds and water and let sit to thicken and make "flax eggs".
In a food processor or with a box grater, shred the zucchini. You want 1 1/4 cups or about 6 ounces.
In a large bowl, mix together wet ingredients.
In a medium bowl, mix together dry ingredients.
Add the dry ingredients to wet ingredients. Whisk until incorporated.
Fold in zucchini making sure it is fully incorporated. Then fold in dark chocolate chips and walnuts.
Scoop or spoon batter into muffin liners. Muffins will not rise very much, so you can add batter until almost the top.
Bake 23-30 minutes depending on how many muffins you made. 12 muffins take about 23 minutes and 9 muffins take about 28 minutes. Insert a toothpick or cake tester into the center to check for doneness.
Allow muffins to cool in muffin pan, on a cooling rack for about 15 minutes. Then carefully remove muffins from pan and place directly on cooling rack to finish cooling for another 30 minutes. Enjoy!

Video

Notes

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