Description
Healthy Zucchini Muffins Recipe – you are going to love how fluffy these healthy zucchini muffins are! So easy and delicious!
Ingredients
Scale
Dry Ingredients:
- 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
Wet Ingredients:
- 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 fresh zucchini, grated
Other Ingredients:
- 1/3–1/2 cup dairy-free chocolate chips
- 1 tablespoon plant-based butter, melted
Instructions
- Preheat oven to 375 degrees F.
- Place paper muffin 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 small bowl. Stir to mix the flax and water together and then set aside for at least 5 minutes.
- Grate the zucchini and squeeze out as much excess water 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 bowl. Stir to combine with a fork or whisk to ensure no lumps and that everything combines well. Set aside.
- In a large bowl, 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 a few more seconds.
- Pour the Dry Ingredients a little 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 based 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 in the preheated oven 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.
Notes
- Spray with olive oil (or nonstick cooking spray): definitely remember to spray the muffin tin liners or the muffins will stick!
- Flax Eggs Separately: we have had better luck making them in separate bowls instead of all in one bowl.
- Flax Egg Substitutions: this recipe works great with regular eggs too!
- 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!
Nutrition
- Serving Size: 1 muffin
- Calories: 156
- Sugar: 12.4 g
- Sodium: 188.7 mg
- Fat: 2 g
- Carbohydrates: 27.9 g
- Protein: 2.3 g
- Cholesterol: 2.5 mg