Zucchini Oat Muffins
Quick and easy plant-based muffins made with gluten-free oats, chia seeds and summer-loving zucchini.
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Yield: 12 muffins
Ingredients
Ingredients
- 1 Tbsp ground chia seeds
- 3 Tbsp water
- 1 cup unsweetened almond milk
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 1 cup gluten-free flour blend
- ¾ cup gluten-free oat flour (create your own by grinding oats in blender)
- ½ cup gluten-free rolled oats
- ½ cup raw/unrefined sugar (i.e. Sucanat or turbinado)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- 1½ cups grated zucchini
- ½ cup raisins
- ½ cup walnuts, chopped
Instructions
Instructions
- 1. Preheat oven to 350°F degrees.
- 2. Line a 12-cup muffin tin with paper liners.
- 3. In a small bowl, combine ground chia seeds with water and let sit.
- 4. In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!
- 5. In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- 6. Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
- 7. Add wet ingredients to dry and stir until just combined.
- 8. Fold in zucchini, raisins and walnuts. Let sit 5-10 minutes before filling prepared muffin tins.
- 9. Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.
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