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Zucchini Oat Muffins (gluten-free, sugar-free)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 196 kcal


Dry Ingredients

  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup butter or coconut oil, softened
  • 1/2 cup mashed banana (about 1 large banana)
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 2 tbsp almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs

Other Ingredients

  • 1 1/2 cups zucchini, shredded (squeezed and patted dry)
  • 1/2 cup chocolate chips (optional) or nuts


  1. Preheat oven to 350 and spray a muffin pan with non-stick spray.

  2. To a small mixing bowl, add all your dry ingredients and stir them together (oat flour, baking powder, baking soda, cinnamon, nutmeg and salt).

  3. To a large mixing bowl, add your butter/coconut oil, banana, applesauce, milk, vanilla and eggs and blend them together with a hand mixer.

  4. Pour your dry ingredients into your wet ingredients and stir them together till you have a smooth, even batter.

  5. Add your zucchini and chocolate chips to your batter and stir until well incorporated. Fill each muffin cavity with batter about 2/3 way full.

  6. Bake in the oven for 18-20 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.

  7. Devour!

Recipe Notes

I would recommend storing these muffins in the fridge (in an airtight container) and they'll last about a week. These muffins are also freezer friendly!