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Zucchini Oat Muffins Recipe

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3.8 from 7 reviews

These Zucchini Oat Muffins are a healthy and delicious treat perfect for breakfast or a snack. Made with oat flour, fresh grated zucchini, and sweetened naturally with maple syrup, these muffins are moist, flavorful, and have a subtle hint of pumpkin pie spice that adds warmth. With a dairy-free almond milk base and avocado oil, they are wholesome and satisfying while being naturally gluten-free and vegetarian-friendly.

Ingredients

Dry Ingredients

  • 2 cups (240g) oat flour
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup unsweetened plain almond milk
  • ½ cup maple syrup
  • 3 tablespoons avocado oil (or any mild-flavored oil)
  • 1 teaspoon vanilla extract

Produce

  • 8 ounces coarsely grated zucchini (liquid then squeezed out (~6.25oz yield after straining))

Optional

  • Turbinado sugar (for sprinkling)

Instructions

  1. Prep the oven and muffin pan. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with parchment liners or lightly grease each cup with cooking spray to prevent sticking.
  2. Combine the dry ingredients. In a large bowl, whisk together the oat flour, pumpkin pie spice, baking soda, and fine sea salt until fully combined and uniform in texture.
  3. Mix the wet ingredients. In a separate bowl, whisk the eggs, unsweetened plain almond milk, maple syrup, avocado oil, and vanilla extract until smooth and fully incorporated.
  4. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients bowl and gently stir together until just combined. Be careful not to overmix to keep the muffins tender. Fold in the grated zucchini carefully.
  5. Let the batter rest. Allow the batter to sit for 5 to 10 minutes at room temperature. This resting period lets the oat flour fully hydrate, improving the texture of the muffins.
  6. Fill the muffin cups. Evenly divide the batter among the 12 prepared muffin cups, filling each nearly to the top. If desired, sprinkle a small pinch of turbinado sugar on top of each muffin for a slight crunch and sweetness.
  7. Bake the muffins. Place the muffin pan in the preheated oven and bake for 18 to 23 minutes. Muffins are done when a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
  8. Cool and serve. Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer the muffins onto a wire rack to cool completely before serving. Enjoy these moist and flavorful zucchini oat muffins fresh or store for later.

Notes

  • Make sure to squeeze out as much liquid as possible from the grated zucchini to avoid soggy muffins.
  • Using parchment liners makes removal easier and cleanup quicker.
  • Resting the batter allows oat flour to absorb moisture and results in better-textured muffins.
  • You can substitute avocado oil with other mild oils such as canola or light olive oil.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Find it online: https://cookedbysarah.com/zucchini-oat-muffins-recipe/