GF Vegan Zucchini Oat Muffins

November 6, 2020
I feel like nothing happened this year (mostly due lockdown) yet it's already almost over.
Poof!
How did that even happen?
I noticed time flies when you do lots of fun things with people you love but how does this happen when you rarely leave the house or not even?
Maybe because I have spent most of my free time writing, reading books, catching up with movies or cooking and baking. Yep, a lot of cooking was involved. And some baking, too. Like this savory zucchini oat breakfast muffins.

This is more of a savory muffin with cinnamon. Enjoy with vegan butter, soup, or cut in half and fill with vegan salami and veggies if you want to eat it as a mini sandwich.

GF Vegan Zucchini Oat Muffins

Recipe Type: Breakfast
utensils YIELDS 12 muffins
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  • 1 1/2 cup gluten-free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 100 g vegan yogurt
  • 1/2 cup maple syrup
  • 1/2 cup almond milk
  • 1/4 cup olive oil
  • 2 cups fresh grated zucchini
  • 1/2 cups GF oats
tomato
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Directions

1. Preheat the oven to 180°C.

2. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.

3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.

4. In a separate mixing bowl, whisk together vegan yogurt, maple syrup, milk,  and coconut oil until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. Stir in the zucchini and oats until just combined.

5. Portion the batter evenly between 12 baking cups.

6. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm.

 


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