Healthy and Flourless Zucchini Muffins
Chelseas messy apron
Chelseas messy apron
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  • 5.0 from 1 reviews Healthy and Flourless Zucchini Muffins Save Print Prep time 15 mins Cook time 16 mins Total time 31 mins Author: Chelsea Serves: 12 Ingredients 1 and
  • 1/2 cup oat flour (blended oats) 1 teaspoon cinnamon 1 and 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1 teaspoon vanilla extract 1 and 1/2 cup lightly packed grated zucchini 1/2 cup vanilla Greek yogurt, full fat 1/3 cup coconut oil, measured when melted 3 tablespoons (~1/2 large) very ripe banana 1/4 cup + 2 tablespoons light brown sugar, lightly packed* 1/2 cup dark chocolate chips or dried currants, optional Instructions Preheat the oven to 350 degrees F. Grease 12 cavities of a muffin tin and set aside. In a bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), cinnamon, baking powder, baking soda, and salt. In another bowl, stir together the egg, vanilla extract, grated zucchini, yogurt, coconut oil, mashed banana (very important for binding and sweetening), and brown sugar. Mix until well combined. Combine the wet and dry ingredients and mix until just combined. Over mixing will yield denser muffins. Stir in the dried currants or dark chocolate chips if desired. Fill up all 12 cavities evenly and bake for 16-18 minutes. Remove and allow the muffins to cool. Muffins are best eaten in 1-2 days. Store muffins in an airtight container in the fridge and warm up in the microwave for 10 seconds before enjoying. Notes *If you are used to healthier desserts/snacks you can reduce the amount to taste preferences. You could also try adding honey, agave nectar, maple syrup although my favorite versions were with just brown sugar. Alternatively, if you are NOT used to healthier snacks, you may want to increase the brown sugar 1-3 tablespoons 3.3.3070



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