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Zucchini Muffins (Whole Grain and Dairy-Free)

These whole grain and dairy-free zucchini muffins make a delicious addition to breakfast or snack time. Sweet, but not too sweet. Healthy, but not too healthy. Your family will love them!
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12 muffins
Course: Breakfast, Fika, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • cooking spray
  • ¾ cup oat flour you can make your own by grinding the oats in a food processor until they resemble a flour
  • ¾ cup white whole wheat flour (or try sprouted spelt flour)
  • ⅓ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup avocado, canola, or grapeseed oil
  • ¼ cup mashed ripe banana (about ½ banana)
  • ¼ cup water (or dairy-free milk)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup chocolate chips, dairy-free if needed (optional)
  • ¼ cup walnuts (optional)

Method
 

  1. Preheat oven to 400° F.
  2. Spray muffin pan with cooking spray.
  3. Combine oat flour, wheat flour, brown sugar, baking soda, and salt in a medium bowl.
  4. In a large bowl, combine egg, oil, banana, water, maple syrup, and vanilla. Whisk to combine. Stir in the zucchini and then mix in the dry ingredients. Stir until just combined then blend in chocolate chips.
  5. Portion into muffin pan. Add walnut to top if desired. Bake for about 10 minutes for mini muffins and 15-18 minutes for regular-sized muffins. Muffins are done when golden on top and a toothpick inserted into the center comes out clean.