Looking for a new way to get fibre into your diet? You’re going to love this recipe, but zucchini contains more than just a significant amount of fibre. It is high in antioxidants and offers many essential vitamins and minerals as well. Sometimes gluten-free muffins can be dense, but the combination of oat and buckwheat flour makes this muffin very light and flavourful. Add nuts, seeds or raisins to this recipe if you like and enjoy it for breakfast or grab it to go for a snack during the day.
Preheat the oven to 350°F. Use a small amount of vegan butter or oil to grease muffin tin. Make flaxseed eggs by mixing ground flaxseed and water. Stir well and let sit for 15 minutes. In a large bowl, whisk together the oat and buckwheat flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside
In a medium bowl, whisk together the eggs, brown sugar, milk, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the grated zucchini. Transfer the batter to the prepared muffin tin. Sprinkle chopped walnuts on top of each muffin and gentle press walnuts down into batter. Bake for 40 – 50 minutes or until a toothpick comes out clean.
Allow muffins to cool before removing from tin, approximately 20 minutes.
VEGAN GLUTEN-FREE ZUCCHINI MUFFINS
- Prep Time: 15 minutes
- Cook Time: 40 - 50 minutes
- Total Time: 50 - 55 minutes
- Yield: 8 muffins 1x
- Category: snack/breakfast
- Method: bake
- Cuisine: Canadian/American
- Diet: Vegan
Description
Looking for a new way to get fibre into your diet? You’re going to love this recipe, but zucchini contains more than just a significant amount of fibre. It is high in antioxidants and offers many essential vitamins and minerals as well. Sometimes gluten-free muffins can be dense, but the combination of oat and buckwheat flour makes this muffin very light and flavourful. Add nuts, seeds or raisins to this recipe if you like and enjoy it for breakfast or grab it to go for a snack during the day.
Ingredients
- 1½ cups oat flour
- 1/2 cup buckwheat flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 flaxseed eggs (2 tablespoons ground flaxseed and 6 tablespoons water)
- 2/3 cup vegan brown sugar, firmly packed
- ½ cup plant-based milk
- 1/3 cup avocado oil
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F
- Use a small amount of vegan butter or oil to grease muffin tin.
- Make flaxseed eggs by mixing ground flaxseed and water. Stir well and let sit for 15 minutes.
- In a large bowl, whisk together the oat and buckwheat flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside
- In a medium bowl, whisk together the eggs, brown sugar, milk, oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the grated zucchini.
- Transfer the batter to the prepared muffin tin.
- Sprinkle chopped walnuts on top of each muffin and gentle press walnuts down into batter.
- Bake for 40 – 50 minutes or until a toothpick comes out clean.
- Allow muffins to cool before removing from tin, approximately 20 minutes.
Notes
Can freeze muffins up to 3 months.
Keywords: vegan zucchini muffin, gluten-free zucchini muffin, vegan/gluten-free snack, healthy vegan snack