In less than 30 minutes, you could be eating these moist, flavourful and healthy zucchini muffins – with or without chocolate! – that are loaded with whole grain oats, flax and grated zucchini.
Loaded with zucchini, oats and whole grain flour, these fluffy nut free vegan muffins are kid approved!
I’m gonna level with you *whips out her inside dietitian voice* a LOT of muffin recipes online aren’t super healthy. They’re mostly sugar and white flour which, honestly, is fine…as long as you’re loving them and getting your nutrition elsewhere.
But for me personally, when I’m craving a muffin, I want one that’s super nutritious, which is why I’m allllll about the whole grain baking. Like these ridiculously delicious zucchini muffins, that I personally think are bakery worthy…if that bakery was run by a cookbook-writing dietitian obsessed with making healthy foods craveable and easy.
Naturally egg free and vegan, I use whole wheat flour PLUS rolled oats and ground flax in the batter so they’ve got plenty of tummy loving fibre…about 4 grams fibre per small muffin…which we ALL could use more of.
Looking for more higher fibre baking recipes? Um, have you tried my epic banana bran muffins?!?
Which makes these vegan muffins a healthy lunch box option too…and honestly, it’s the only way my youngest actually eats zucchini right now. Yep, I’m not above plying her with a little dark chocolate to get some extra veg in ha ha.
How I make these whole grain zucchini muffins actually moist and deliciousIf you’re not TOTALLY convinced that whole wheat muffins are delicious, go ahead and use all purpose flour…there’s enough rolled oat and flax to boost fibre here.
If your whole grain muffins have resembled hockey pucks in the past, you know that it isn’t always easy to just sub whole wheat flour in a recipe. Believe me, I’ve been there! But three cookbooks and hundreds of recipes into this, I’ve finally perfected my method for tender, fluffy and yes – MOIST – whole wheat baking with a couple of key techniques.
Hot tip: larger zucchinis have more moisture than small ones.If using smaller fruit and your batter looks dry, add 1-2 tbsp milk!
First, you’re gonna bake on high heat: whole grain doesn’t rise as nicely as white flour (it’s heavy!) so baking at 400F helps lift the batter. BONUS: the muffins cook quickly.
Second, you need to use enough leavening to create that lift. We’re using baking powder AND baking soda here.
And finally…add plenty of moisture in the form of oil, grated zucchini, milk and maple syrup as sweetener.
I’ve kept the added sugars low enough here – just ½ cup – so if you want to throw in some 70% dark chocolate, go for it! I do 🙂Check the muffins at 15 minutes, it’s better to under than over bake these ones!
More ways to use up all that zucchini:
Chopped Summer Vegetable Salad with Zucchini
Healthy Baked Zucchini Fritters with Chickpea Flour
30 Minute Zucchini Orzo with Chile Oil
Savoury Zucchini Waffles with Chickpea Flour
White Bean Skillet with Speedy Herb Sauce
Print
Quick Baked Vegan Zucchini Oat Muffins
In less than 30 minutes, you could be eating these moist, flavourful and healthy zucchini muffins – with or without chocolate! – that are loaded with whole grain oats, flax and grated zucchini.
½cupoilI like olive, avocado or cold-pressed canola here
½cupmilkI use soy milk
½cupmaple syrup
1tablespoonapple cider vinegar
1teaspoonvanilla
Optional but delicious!
⅓cupdark chocolate chunksOR ¼ cup mini chips
Imperial – Metric
Instructions
Preheat oven to 400℉ (205℃). Line a 12 well muffin pan with parchment liners.
In a large bowl, whisk together the flour, oats, flax, cinnamon, baking powder and soda, and salt. Set aside.
In a medium bowl, whisk together the zucchini, oil, milk, maple syrup, apple cider vinegar and vanilla.
Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in chocolate if using.
Fill muffin tin with ¼ cup scoops of the batter. Bake for 14 – 16 minutes, until tops are dry and a tooth pick inserted comes out clean. Don’t over bake! Mine are always done by 15 minutes.
Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, store at room temperature lightly covered for up to 3 days.
Healthy + crave-worthy, each of these yummy, fluffy zucchini muffins has 4g of fibre!
The post Quick Baked Vegan Zucchini Oat Muffins appeared first on Desiree Nielsen.
Enter Your Information Below To Receive Free Health and Beauty News
Your information is secure and your privacy is protected. By opting in you agree to receive emails from us. Remember that you can opt-out any time, we hate spam too!
