Nani's Favorite Zucchini Oat Muffins
These soft, warmly spiced muffins are a fantastic way to sneak some veggies into your family breakfast.
recipesbynani.comMy family loves these zucchini oat muffins because they taste like a treat, but they are actually packed with fresh greens. Using oat flour keeps them naturally gluten free, and they have such a lovely, soft texture that disappears from the cooling rack in minutes.
The secret to getting the texture just right is to gently squeeze the extra water out of your grated zucchini. Don't press it until it is bone dry, but removing that excess moisture prevents the muffins from becoming gummy while they bake.
🧺 Ingredients
- 2 cups gluten free oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 pound zucchini, grated and gently squeezed
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and salt.
- 3
In a separate bowl, mix the grated zucchini, eggs, maple syrup, melted oil, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Let the batter sit for about 5 minutes so the oats can absorb the liquid.
- 6
Divide the batter evenly into your prepared muffin tin.
- 7
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for a few minutes before moving them to a wire rack.
💡 Tips
Store your muffins in an airtight container at room temperature for up to three days. You can also freeze them for a quick grab and go breakfast later. If you want a little extra sweetness, feel free to fold in a handful of chocolate chips or chopped walnuts before baking.
Made this recipe? Let us know how it went.
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