Vegan Zucchini Muffins (Gluten Free)

• servings: 8 servings
• active time: 25 minutes
• total time: 53 minutes

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

¼ cup + 2 tablespoons melted coconut oil

¼ cup coconut sugar

¼ cup pure maple syrup

1 ½ flax eggs (4 ½ TEAspoons ground flaxseed and ¼ cup + 1 ½ TEAspoons water, whisked together, set for 15 mins)

1 teaspoon pure vanilla extract

1 ¼ cups grated zucchini

¾ cup vegan chocolate chips

¼ cup chopped walnuts (optional)

1 tablespoon vegan chocolate chips

1 tablespoon chopped walnuts

Directions

Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.

In a medium bowl, whisk together all the dry ingredients.

In a large bowl, whisk together all the wet ingredients.

Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.

Thoroughly fold and mash zucchini into the batter, 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.

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.

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.

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!

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