Zucchini Oat Muffins

Zucchini Oat Muffins

Gluten free, vegan & low-FODMAP - made with oat flour these are filling & satisfying. With coconut yogurt, zucchini & banana they also add a healthy boost of vitamins and nutrients!
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Zucchini Oat Muffins
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Zucchini Oat Muffins

Course: Snacks, Breakfast
Prep time

15

minutes
Cooking time

25

minutes

Gluten free, vegan & low-FODMAP – these muffins are perfect for on-the-go brekkie, or with a cuppa in the afternoon. Made with oat flour (just blitzed porridge oats) – these are filling & satisfying. With coconut yogurt, zucchini & banana they also add a healthy boost of vitamins and nutrients!

Ingredients

  • DRY

  • 150g (1.5c) Oat Flour (blitzed porridge oats work)

  • 40g (1/3c) Coconut Flour

  • 40g (1/3c) Rice Flour

  • 50g (1/4c) Coconut Sugar

  • 2 tsps Baking Powder

  • 1 tsp Cinnamon

  • 150g (~1c) Dark Chocolate Chips/Chunks

  • WET

  • 1 Egg (I use Orgran Egg Replacer)

  • 1 Mashed Banana

  • 1 Grated Zucchini (squeeze as much water out as you can!)

  • 125g (1/2c) Unsweetened Coconut Yogurt (applesauce can also work here for non-fodmappers)

  • 5 tbsps Milk

  • 2 tbsps Coconut Oil

  • 85g (1/4c) Maple Syrup

  • 1/2 tsp Vanilla

Directions

  • Preheat oven to 350/160c Fan. Prepare regular size muffin tins (mini muffin tins are great too, just decrease bake time!)
  • Grate zucchini. Sift together DRY ingredients. In separate bowl mix together all WET ingredients. Mix until all well incorporated.
  • Fill muffin tins. This mixture is vegan & dense – almost more like an oat bar. The muffins will not change shape much in the oven so fill/shape them as you would desire them to be after baking.
  • Bake 20-25 minutes