Gluten-Free Zucchini Muffins

These muffins may be Vegan & Gluten Free, but they don’t disappoint when it comes to flavor.  These muffins are packed with goodness and are great as a snack or grab & go breakfast.  

Makes 12 Muffins.                  Prep Time 20 Minutes             Cook Time 35 Minutes

  • 1 1/2 Tablespoons Flax Meal + 2-3 Tablespoons Water to make a Flax Egg
  • 1 Cup Grated Zucchini
  • 1/3 Cup Ripe Mashed Banana
  • 1/2 Cup Melted Coconut Oil or Olive Oil
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Unsweetened Applesauce
  • 1 Cup Gluten Free Flour (I like Bob’s Red Milii 1 for 1)
  • 1/2 Cup Almond Meal
  • 2/3 Cup Gluten Free Oats
  • 1/2 Cup Brown Sugar
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Cinnamon
  • 1/2 Non-Dairy Milk (I like Oat or Almond)
  • 1/4 Cup Golden Raisins
  • 1/4 Cup Pecans or Walnuts (Crushed or Chopped)


  1. Pre-heat your oven at 375 and grease (with coconut oil) a 12 cup muffin pan.
  2. In a mixing bowl mix up your flax egg and allow to thicken 3-5 minutes.
  3. While the flax egg is sitting, grate your zucchini and ring out in a paper towel to get rid of excess moisture.
  4. In the bowl with your flax egg, mash in your banana.
  5. Add your oil, maple syrup, applesuace and combine well.
  6. In a Separate bowl mix the flour, almond meal, oats, brown sugar, salt, baking soda and cinnamon.
  7. To your egg and banana mixture add your milk, grated zucchini and raisins and mix well.
  8. Stir in your flour to the wet mixture and mix until all ingredients are well incorporated.
  9. Using a fisher evenly scoop the mixture into your greased muffin tins and top with the crushed pecans.
  10. Bake in the center of the oven for 30-35 minutes.  A toothpick should come clean when inserted into the muffin.  Allow muffins to cool for 10-15 minutes before removing from the pan and cool.

Muffins may be kept at room temperate in an airtight container or plastic bag for 3-5 Days.