Zucchini Muffins from Plantiful Wellness

Healthy, Vegan, & Gluten Free Zucchini Oat Muffins

It was Sunday morning and that creative cooking bug that pokes at me so often was doing its thing again.  Seemed like a good time to create a muffin of some kind.  I opened the fridge to seek inspiration, only to have the zucchinis practically throw themselves at me.  Hence this oil-free, dairy-free, egg-free, gluten-free and soy-free, low-sugar Zucchini Oat Muffin recipe was born.  Many recipes I come up with require tweaking and a second or third go around before I can share, but not this one! I got lucky first time around.  And now you’re getting lucky!

Zucchini Oat Muffins from Plantiful Wellness

Zucchini Oat Muffins from Plantiful Wellness

For this recipe, I used a combination of gluten-free flour (I really like Trader Joe’s brand) and oat flour made with certified gluten-free oats.  You can make your own oat flour by using your blender to grind the oats.  Super easy! If you don’t have gluten-free flour blend on hand and you don’t have issues with gluten (I don’t, I just like to mix it up and make sure you folks have plenty from which to choose!), feel free to use whole-wheat pastry flour instead. These muffins are only slightly sweet and are especially delicious warmed, with a TINY bit of vegan butter if you’re feeling dangerous, (and I was).  :-)

Feel free to leave out the walnuts if you don’t like them or are eating an extra low-fat diet.  I love their flavor and texture in this dish, and the nice dose of Omega 3’s they provide (along with the chia seeds). Enjoy!

Zucchini Oat Muffins (Gluten-free, dairy-free, oil-free, egg-free, soy-free)

Calories per serving: 153

Fat per serving: 3.75 grams


  • 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 (i.e. Trader Joe’s brand)
  • 3/4 cup gluten-free oat flour (create your own by grinding oats in blender)
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup raw/unrefined sugar (i.e. Sucanat or turbinado)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1 1/2 cups grated zucchini
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped


  • Preheat oven to 350 degrees.
  • Lightly oil 12-cup muffin tin with cooking spray or use paper liners.
  • In a small bowl, combine ground chia seeds with water and let sit.
  • In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!
  • In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda and pumpkin pie spice.
  • Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
  • Add wet ingredients to dry and stir until just combined.
  • Fold in zucchini, raisins and walnuts.
  • Let sit 5-10 minutes before filling prepared muffin tins.
  • Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.
 Healthy, Vegan, & Gluten Free Zucchini Oat Muffins Recipes

Find more recipes like this at Plantiful Wellness! And remember, live plentifully – eat plants!


You might also like