Print
Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips (GF, V): this healthy zucchini muffins recipe is buttery, moist & fluffy! The best gluten free vegan zucchini muffins—egg free, easy & packed with chocolate! #Zucchini #Muffins #Vegan #GlutenFree #Healthy | Recipe at BeamingBaker.com

Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips (Gluten Free, Egg-Free, Easy)


Description

Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips (GF, V): this healthy zucchini muffins recipe is buttery, moist & fluffy! The best gluten free vegan zucchini muffins—egg free, easy & packed with chocolate! Dairy-Free, Refined Sugar-Free.


Scale

Ingredients

Dry Ingredients

  • 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

Fold-in Ingredients

Optional Topping


Instructions

  1. Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a large bowl, whisk together all wet ingredients.
  4. Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.
  5. Thoroughly fold in zucchini, until zucchini is very well incorporated (about 1 min). The batter will be very, very thick—do not add additional liquids to thin out the batter. Fold in chocolate chips and optional walnuts.
  6. Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula or spoon to smooth batter into an even layer with a domed top. To make fewer, high-domed top muffins, fill cups all the way with a slight mound on top; to make a larger quantity of medium-domed top muffins, fill cups ¾ of the way. Optionally, top with chocolate chips and walnuts.
  7. Bake for 24-32 minutes, depending on how many muffins are made. Mine took 28 minutes for 8 total tall-domed top muffins. It will bake on the lower end for 12 muffins. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
  8. Allow muffins to cool in the muffin pan, placed on a cooling rack for about 30 minutes. Then lift muffins out of the pan, transferring directly onto the cooling rack. Allow to finish cooling for 30-60 minutes. Enjoy!

Adapted from my incredible Moist Vegan Gluten Free Zucchini Bread Recipe (GF).

Healthy & Delicious Vegan Gluten Free Muffins!


Notes

  • Storage notes: Store in an airtight container for up to 3 days in the refrigerator, or in a cool, dark environment. Best the first day, okay through Day 3. Can keep for up to 5 days.
  • To Freeze: Freeze immediately after cooling completely. Store in an airtight container in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
  • For substitutes: see Substitution Notes in post.
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional ingredients. 🙂

Recommended Tools for Healthy Moist Vegan Zucchini Muffins

  • Box Grater: Here’s the exact grater I use to make my zucchini muffins. It’s the best!
  • Non-stick Parchment Liners: These liners are fantastic. They don’t stick to the muffins, so they’re easy to peel off. 👌
  • Muffin Pan: One of the most reliable muffin pans I’ve ever used.
  • Ice Cream Scoop: My secret weapon when it comes to scooping muffins. It helps me control the batter and get perfectly domed tops.
  • Vegan Chocolate Chips: One of my favorite brands of vegan chocolate chips. I love the way they melt!
  • Maple Syrup: A major pantry staple for all of my vegan baking.
  • Category: Breakfast

Nutrition

  • Serving Size: 1 muffin
  • Calories: 232
  • Sugar: 15g
  • Sodium: 55mg
  • Fat: 13g
  • Saturated Fat: 9g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg
Recipe Card powered by