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Zucchini Muffins (Whole Grain and Dairy-Free)

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These whole grain, dairy-free zucchini muffins are perfect for using that summer zucchini. Super moist and studded with chocolate chips, your family is sure to love them!

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Disclosure: Some of the below links may be affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Summer Zucchini

Who else is getting weekly zucchini in their garden or CSA farm share right now? For me it’s the latter. (My garden is very simple this summer–just herbs and a tomato plant!)

Fortunately, I find zucchini to be one of the most versatile vegetables. From sauteing it into a frittata, to grilling it for burritos, to adding it to kebabs, to making these zucchini muffins.

While my younger son is not yet a huge zucchini fan at dinner, he will happily eat zucchini in muffins, bread, and pancakes. I will take it.

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Gentle Nutrition

Gentle nutrition is the last principle of intuitive eating. It basically means making food choices that both satisfy your cravings and honor your health. Now that is what I call balance and in my opinion, these zucchini muffins are a perfect example, though everyone’s taste buds are different!

Zucchini contains fiber, vitamin C, vitamin K, vitamin B6, and manganese among other nutrients. And since there are only benefits to adding more veggies to your diet, why not add them to your baked goods?

In addition to zucchini, these muffins contain other healthful ingredients such as whole grain oat flour, whole grain wheat flour, and banana. They do contain sugar, but they are not overly sweet. My boys love them with chocolate chips, but you could leave those out if you want.

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Recipe Suggestions

  • Make either mini or regular muffins. I often make both–half mini, half regular. If you do this, just be sure to bake them separately or be prepared to pull one out earlier.
  • Experiment with different flours. These days my go-to whole wheat flour is this sprouted spelt flour. (Note this is an Amazon affiliate link).
  • To up the fiber content add 1/2 cup of whole grain oats to the batter. (This trick works for almost any muffin recipe). I also love to sprinkle some on top because it looks pretty!
  • I find that mini chocolate chips work best in this recipe.
  • After cooling, I recommend freezing some muffins in a reusable zip lock bag to have on hand for later.
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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!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Fika, Snack
Cuisine American
Servings 12 muffins

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)
  • 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)

Instructions
 

  • Preheat oven to 400° F.
  • Spray muffin pan with cooking spray.
  • Combine oat flour, wheat flour, brown sugar, baking soda, and salt in a medium bowl.
  • 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.
  • 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.
Keyword dairy-free, whole-grain, zucchini

Post originally published July 2016. Updated with new content and photos in August 2022.

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