These easy gluten free zucchini muffins are made with a mixture of oat flour, almond flour, and lightly sweetened with maple syrup and brown sugar. Perfect for breakfast or snack! They are also freezer-friendly and can be made with dairy free ingredients!
- What’s great about these gluten free zucchini muffins
- Gluten free zucchini muffins ingredients
- How to make gluten free zucchini muffins
- Zucchini Muffin Recipe Video:
- Recipe Notes
- How to make your own oat flour
- Do you need to peel the zucchini?
- Suggested kitchen tools
- How to store muffins
- More zucchini recipes to try!
- More gluten free muffin recipes
- Gluten Free Zucchini Muffins
What’s great about these gluten free zucchini muffins
There are many things I love about these chocolate chip zucchini muffins.
- This recipe is a great way to use up an abundance of zucchini while also incorporating more vegetables into your diet.
- These healthier zucchini muffins are made with gluten free and dairy free ingredients.
- It’s easy to customize these muffins with mix-ins like nuts, chocolate chips, or spices.
- These muffins are lightly sweetened which makes them a great snack for kids and adults.
If you're looking for more ways to use zucchini, try the Best Gluten Free Zucchini Coffee Cake!
Gluten free zucchini muffins ingredients
Here’s everything you’ll need to make these delicious muffins:
- Oat flour: Simply use gluten free oat flour or make your own using gluten free old fashioned oats. I will go over how to make homemade oat flour in the section below.
- Almond flour: I like to use finely ground almond flour for best results.
- Ground cinnamon: For a touch of warm flavor.
- Baking powder and baking soda: to help with the baking process and give rise to the muffins.
- Zucchini: This recipe uses 1 cup of shredded zucchini which is equal to about 1 medium sized zucchini. There is no need to take the moisture out of the zucchini before adding it to the recipe.
- Eggs: You just need 2 eggs for this recipe. I have not tested this recipe using flax eggs.
- Maple syrup and brown sugar: These muffins use a combination of pure maple syrup and brown sugar. You can use all maple syrup or brown sugar if you prefer.
- Butter: I use dairy free butter but you can use regular butter if you can tolerate dairy.
- Vanilla extract: For a hint of delicious vanilla flavor. I have a simple tutorial on how to make homemade vanilla extract here.
- Chocolate chips: I use Enjoy Life mini chocolate chips. You could also add chopped walnuts or pecans.
How to make gluten free zucchini muffins
Step 1: Preheat the oven to 350 degrees Fahrenheit and prepare a muffin pan with 12 liners or use a silicone muffin pan.
Step 2: In a medium bowl, mix together the oat flour, almond flour, ground cinnamon, baking powder, and baking soda.
Step 3: In a separate bowl, whisk together the egg, maple syrup, brown sugar, butter, and vanilla. Add the shredded zucchini and mix to combine.
Step 4: Add the dry ingredients with the wet and stir to incorporate. Add the chocolate chips and mix together.
Step 5: Divide the batter into 12 muffins, filing about ⅔ of the way up. Top with additional chocolate chips if desired.
Step 6: Bake for about 16-18 minutes or until a toothpick comes out clean. Let cool in the muffin pan for about 5 minutes before moving to a cooling rack.
Zucchini Muffin Recipe Video:
- Sweetener: Feel free to use all maple syrup instead of the brown sugar. You could also try using honey instead of the maple syrup and brown sugar.
- Mix-Ins: I use mini chocolate chips but you could add nuts like walnuts or pecans!
How to make your own oat flour
You can buy pre-made oat flour or make it yourself. This homemade oat flour is simple to make and only requires a high speed blender. Place your rolled oats into the blender and blend on high until a ground flour texture forms. That’s it! Measure out 2-¼ cups of blended oat flour for this recipe.
Do you need to peel the zucchini?
You do not need to peel the zucchini before you shred it for this recipe. If you don’t want the green of the zucchini peel to stick out in the muffins then you can peel it prior to shredding.
Suggested kitchen tools
- Muffin pan or silicone muffin pan
- Muffin liners (if needed)
- High speed blender (for the homemade oat flour)
- Mixing bowls
How to store muffins
To store: Store on the counter in an airtight container for up to 1 day or store the muffins in the fridge for up to 3 days.
To freeze: Place cooled muffins in a freezer safe container for up to 3 months. Let them thaw at room temperature or microwave for a few seconds.
More zucchini recipes to try!
More gluten free muffin recipes
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Gluten Free Zucchini Muffins
- 2-¼ cups oat flour gluten free
- ½ cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- In a medium bowl, mix together the oat flour, almond flour, ground cinnamon, baking powder, and baking soda.
- In a separate bowl, whisk together the egg, maple syrup, brown sugar, butter, and vanilla. Add the shredded zucchini and mix to combine.
- Add the dry ingredients with the wet and stir to incorporate. Add the chocolate chips and mix together.
- Divide the batter into 12 muffins, filing about ⅔ of the way up. Top with additional chocolate chips if desired.
- Bake for about 16-18 minutes or until a toothpick comes out clean. Let cool in the muffin pan for about 5 minutes before moving to a cooling rack.