Vegan Gluten Free Zucchini Muffins
If you are looking for an easy zucchini recipe, but also looking for vegan and gluten free muffins, this vegan gluten free zucchini muffin recipe is for you!
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- 2 flax eggs 1 Tbsp flaxseed meal , 2 1/2 Tbsp water
- 1/4 Cup olive oil
- 1/4 Cup maple syrup
- 1/2 Cup apple sauce
- 1/2 Cup brown sugar
- 1 1/2 Tsp. baking soda
- 1/2 Tsp. cinnamon
- 1 Cup zucchini grated
- 2/3 Cup oats gluten free
- 1/4 Cup oats gluten free, for topping
- 1/2 Cup almond meal
- 1 Cup gluten free flour
- 1/4 Cup walnuts
- 1/2 Cup oat milk
- 1/2 Cup dairy free chocolate chips
Prepare the flax eggs in a large mixing bowl. Set aside.
Preheat your oven to 375 degrees F. Prepare the muffin tins by slightly spraying with baking spray or insert muffin liners.
In the bowl with the flax eggs, add the maple syrup, olive oil and combine.
Next add the applesauce, brown sugar, baking soda, and cinnamon to the bowl and combine.
In the same bowl, add in the oat milk and the grated zucchini. Stir to combine the ingredients.
Lastly, add all the remainder of the dry ingredients and mix to combine.
Divide the muffin batter evenly in the muffin tins. Fill them all the way up to the top. Lastly, sprinkle the additional gluten free oats (or nuts if desired) on top of the muffin batter.
Bake the zucchini muffins for approximately 28 to 32 minutes.
Calories: 250kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 179mg | Potassium: 114mg | Fiber: 4g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.