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5 from 3 votes

Healthy Chocolate Chip Vegan Zucchini Muffins (Gluten free, Egg free)

Fluffy, tender, moist and insanely delicious Vegan Zucchini Muffins w/ chocolate chips! Made in just 1 bowl, naturally sweetened and oil free!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Australian, International
Keyword: breakfast, dairy free, easy, egg free, flourless, gluten free, oil free, refined sugar free, soy free, sugar free, vegan
Servings: 12
Author: FoodieeGee

Ingredients

Wet Ingredients

  • 200 g grated zucchini ~1 medium zucchini
  • 2 cup non-dairy milk
  • 80 g mashed banana (6tbs) ~1 banana
  • 3/4 cup maple syrup
  • 1/4 cup peanut butter

Dry Ingredients

  • 4 cup oat flour
  • 4.5 tsp baking powder
  • 1/4 tsp salt
  • 3 tsp vanilla extract (optional)

Add-ins

  • 6 tbsp cacao nibs or dairy free chocolate/choc chips

Instructions

  • Preveat oven to 180 degrees C (fan-forced) and line 12 cup muffin tin with muffin cases.
  • Squeeze the excess liquid out of the grated zucchini (you should end up with about 6tbsp of liquid.)
  • In a large mixing bowl, combine the wet ingredients well.
  • Add dry ingredients and cacao nibs/chocolate chips to the mixing bowl and gently fold toegether until just incorporated.
  • Pour mixture into each of the muffin cases and leave on the bench to sit for about 10 minutes (this allows the mixture to thicken as the oat flour absorbs the liquid which will help stop the muffins hold their form.)
  • Bake muffins for 25-35 minutes or until golden brown on top. Leave to cool in baking tray for about 20 minutes before transferring to a wire cooling rack to finish cooling completely.