Gluten Free Zucchini Muffins – light and fluffy zucchini muffins that are gluten-free AND vegan! Perfect for those extra zucchini you have laying around!
Gluten Free Zucchini Muffins
Fall is right around the corner and we all have a ton of zucchini and tomatoes from our garden laying around so let’s get cooking (and baking)! These Gluten Free Zucchini Muffins are vegan + gluten-free and I am SO excited to get them on the blog for you! Tested and tested I FINALLY got the perfect light and fluffy texture that can be difficult to achieve sometimes with gf/df baking!
How to Store
Store in an airtight container on the counter top for up to 5 days (if they last that long!).
- Banana: I have used oil in place of the banana with success.
- Flax Eggs: You should be able to use 2 eggs in their place.
- Gluten-Free Flour: I have NOT tested the recipe with any other flour besides the combination in the recipe card!
Recipes FAQs and Tips
- Spray your muffin tin liners: otherwise they will stick!
- Flax Eggs: make sure they sit for at least 5 minutes (or longer) to really congeal
- Don’t over-mix: once you add in those flax eggs try not to mix anymore than you need too! The flax eggs will work better that way!
- Take out of muffin tin: Let the muffins cool for about 5 minutes or so after you take them out of the oven, but then remove them (carefully) and set them on a cooling rack.
- Let fully cool: I repeat – let fully cool! Especially with gluten-free baking it is especially important to let them cool and the moisture/steam escape. Once they are cooled they will be light and fluffy on the inside!
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Healthy Zucchini Muffins
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Gluten Free Zucchini Muffins – you are going to love how fluffy these healthy zucchini muffins are! So easy and delicious! GF/Vegan
- 1 cup 1-to-1 gluten-free flour
- 1/2 cup almond flour
- 1/2 cup gluten free oats
- 1 tablespoon tapioca starch
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2/3 cup coconut sugar
- 1/8 teaspoon xanthum gum
- 1/8 teaspoon kosher salt
- heaping 1/2 cup unsweetened applesauce
- 1/4 cup banana, smashed (about 1 small banana)
- 1/2 cup unsweetened almond milk
- 2 flax eggs
- 2 tablespoons ground flax meal, divided
- 4 tablespoons water, divided
- 1 cup zucchini, grated
- 1/3–1/2 cup dairy free chocolate chips
- 1 tablespoon plant based butter, melted
- Preheat oven to 375 degrees F.
- Place muffin tin liners in a 12 muffin tin and spray with olive oil. Set aside.
- Take two small bowls and make two flax eggs by adding 1 tablespoon of ground flax meal to each bowl and then 2 tablespoons of water to each bowl. Stir to mix the flax and water together and then set aside for at least 5 minutes.
- Grate your zucchini and squeeze out as much liquid as possible using either your hands, paper towel or cheese cloth (don’t skip this part!). Set aside.
- Combine Dry Ingredients in a medium mixing bow. Stir to combine with a fork or whisk to ensure no lumps and that everything combines really well. Set aside.
- Take a large mixing bowl and add applesauce, mashed banana and almond milk. Stir to combine.
- Add the two flax eggs to the applesauce mixture and mix gently for just a few seconds.
- Add the zucchini to the applesauce mixture and gently mix for just a few seconds.
- Pour the Dry Ingredients about a 1/3 at a time into the Wet Ingredients and stir to combine.
- Once the wet and dry ingredients are fully combined (don’t over-mix) add the chocolate chips and melted Plant Butter.
- Stir to combine, again being careful to not over-stir.
- Scoop dough into muffin liners, filling almost to the top (they will rise a bit).
- Bake on the middle rack for 32 minutes or until a toothpick comes out clean.
- Let cool for 2-3 minutes and then carefully remove and place on a cooling rack as soon as possible.
- Let fully cool before serving.
- Spray with olive oil (or nonstick): definitely remember to spray the muffin tin liners or the muffins will stick!
- Flax Eggs Separately: I have just had better luck making my flax eggs separately.
- Flax Egg Substitutions: I have tested these with eggs and it was successful!
- Let cool!: Make sure you let these fully cool! If you break them open before they are fully cool they may look a little mushy in the very center. Once they have cooled they will be fluffy and delicious!
Keywords: healthy zucchini muffins, vegan zucchini muffins, gluten free zucchini muffins
These are so good- actually feel good when I eat them and so tasty!
Wow so good and moist! Cannot stop eating them ! Will definitely make them again as I know I will have more of those huge zucchini that somehow get lost in the garden ! Perfect for grating!
Kari Simon says
I make these so often to grab for a quick breakfast or sweet treat. I have friends and family that ask me to bake these for them regularly.
They are moist and filling. A great way to get extra veggies in and satisfy your sweet tooth at the same time!
So happy to hear this, Kari!!
Looks like an amazing recipe! A great way to use up the huge zucchini I have from the garden. Can’t wait to try it ☺️
I do best with gluten free things but often they are just not that good- not fluffy or tasty. I made this recipe and I cannot stop eating them! They are so good! I am not a vegan so made them with eggs and they turned out great! I’m so glad to have this blog for Whole 30 and gluten free recipes which are my go to. Thanks for all your amazing recipes Erin! When can we expect a cook book? ❤️
Thank you so much for this! I love creating recipes for all of you! Definitely a cookbook … one day 🙂 So glad you loved the recipe and thank you for the feedback – I really appreciate it!
Janet T. says
DO you think it would work to use oat flour or more GF flour for the almond? No nuts for me, I’m afraid. They look so good!!
Hi Janet! So I did extensive testing on this recipe and I did start out with only GF flour, but less baking soda and baking powder … and it didn’t work. I then increased the baking powder/soda and used the almond flour. I didn’t test it with only GF flour and the increased baking soda/powder so it MIGHT work to use all GF flour or sub in some oat flour for the almond flour. If I had to pick I would try the oat flour as a sub! Please report back if you try it and remember to get the muffins out of the baking tin ASAP and let them fully cool. If you break them open too soon they won’t look fully cooked! 🙂