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