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Home Recipes Course Snacks Muffins & Breads Mini Oatmeal Zucchini Muffins
GF Gluten-Free DF Dairy Free VG Vegetarian NF Nut-Free

Mini Oatmeal Zucchini Muffins

Jump to Recipe Rate Recipe
Posted:8/3/20
Updated:1/16/23
mini zucchini oatmeal muffins

These are the BEST gluten free zucchini muffins! Made with oats and sweetened with maple syrup! This mini muffin recipe is great for toddlers and kids, but adults love them too. Dairy free and gluten free.

This post is sponsored in partnership with Bob’s Red Mill. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!

stack of mini muffins on plate

Zucchini bread and muffins brings me back to my childhood when my mom used to bake this deliciously spiced cinnamon zucchini bread. As a kid I of course didn’t actually like zucchini on it’s own…

But I also couldn’t quite comprehend why zucchini tasted so good in bread form. But we all know it does!

So I made you the most delicious healthy muffins using oats, zucchini, maple syrup to sweeten things up and cinnamon for a little spice.

This zucchini muffin recipe is perfectly soft and moist, thanks to adding in a little oil too.

Gluten Free Zucchini Muffins

These oatmeal zucchini muffins are without a doubt, my new favorite little snack. I’ve made them so many times the past few months – I’m obsessed!

They’ve also been great to have on hand now that our first little one has arrived. I’ve been popping these zucchini mini muffins one handed like it’s my job.

Not to mention mini muffins are great for toddlers too.

pile of mini gluten free zucchini muffins with shredded zucchini in bowl

Star Ingredient: Quick Oats!

The main dry ingredient we’re using for these healthy mini muffins: Bob’s Red Mill Quick Cooking Rolled Oats. The quick oats will get incorporated into the batter but we’re also making oat flour as well.

bag of Bob's Red Mill organic quick cooking rolled oats

How Do You Make Oat Flour?

Simply measure out oats into a food processor bowl or high powered blender and pulse until flour texture forms.

TIP: I like to keep a few cups of oat flour on hand. Just label the jar you’re storing the oat flour in so you remember what it is.

Oatmeal Zucchini Muffin Ingredients

  • quick oats + oat flour – If you already have oat flour on hand, you can use that. Otherwise simply pulse some quick oats into flour. You’ll need both quick oats AND oat flour for this recipe. Note: if you want to sub the oat flour, you can likely use wheat flour or whole white flour, but I did not test it this way.
  • baking soda – the leavening agent to make the muffins rise
  • ground cinnamon – taste testers preferred one full teaspoon here. If you don’t love cinnamon, use 1/2 a teaspoon.
  • salt – to help balance flavor.
  • pure maple syrup – naturally sweetened without refined sugar. You can also use honey if you’d like.
  • light olive oil – or avocado oil, or melted/cooled coconut oil (room temperature). Basically any mild oil will work.
  • egg + egg white – I found using one large egg plus an additional egg white is best to get these muffins to hold together.
  • vanilla extract – always a good idea to add vanilla extract to muffins!
  • shredded zucchini – you’ll need about 2 small-medium zucchini. Use the small side of the box grater and be sure to squeeze out the water (I use these bags).
bowl of dry ingredients and zucchini with egg yolk

How to Make Mini Oatmeal Muffins

Making mini muffin recipes is just like making regular sized muffins, you’re just using a mini muffin pan. This particular recipe will make 24 mini muffins – it sounds like a lot but trust me these go fast!

First Combine Dry Ingredients

If you need to make oat flour, measure out 1 1/4 cups + 2 tablespoons quick oats and pulse into flour consistency. Then combine the flour with the 3/4 cup quick oats (not pulsed), baking soda, cinnamon and salt; set aside.

Next combine wet ingredients

In a separate bowl, whisk together maple syrup, olive oil, egg, egg white and vanilla extract.

Fold in Grated Zucchini

Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in grated zucchini and continue to gently stir until just combined.

mixing ingredients in a glass bowl and scooping into mini muffin tins

Fill Muffin Pan to Top

Evenly distribute batter into 24 mini muffin pan, filling just about to the top.

Bake for 15 minutes

Bake for 12-15 minutes – or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing.

TIP: if not using liners, gently go around the edges of the muffin with a toothpick before lifting out.

mini gluten free zucchini muffins and a  small bowl of zucchini on top of a wire cooling rack

These simple gluten free muffins are pure perfection. I love that they’re made with a handful of basic ingredients.

And who doesn’t love bite sized, one-handed snacks?! You can find me popping about four of these into my mouth at one time.

Well, not all at once… but I think you get what I mean.

mini zucchini muffins stacked on a small cream plate

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

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Mini Oatmeal Zucchini Muffins

pile of mini oatmeal zucchini muffins
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★★★★★

4.7 from 11 reviews

These are the BEST gluten-free zucchini muffins! Made with oats and sweetened with maple syrup! Great for kids, dairy-free, gluten-free. Easy recipe!

  • Author: Ashley
  • Prep Time: 10 mintues
  • Cook Time: 15 minutes
  • Total Time: 8 minute
  • Yield: 24 mini muffins 1x
  • Category: snacks
  • Method: Oven
  • Cuisine: Amercian
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/4 cups oat flour (see notes)
  • 3/4 cup quick oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup
  • 1/3 cup light olive oil (or avocado, melted/cooled coconut oil)
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • 1 cup finely shredded zucchini, water squeezed out and lightly packed

Instructions

  1. Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
  2. In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
  3. In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
  4. Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
  5. Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes – or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with toothpick.

Equipment

vanilla extract

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maple syrup

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grater

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mini muffin pan

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NutriBullet

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Notes

TO MAKE OAT FLOUR:  Measure out 1 1/4 cups + 2 tablespoons quick oats and pulse into flour consistency.

These have not been vegan tested, but would love to hear if you try. I’d recommend using 1 1/2 TBSP flaxseed meal + 1/4 cup water; let sit for 5-10 minutes before incorporating.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 78
  • Sugar: 5g
  • Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 7mg

Keywords: mini muffins, healthy muffins, healthy zucchini muffins

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Hayley Edwards says

    1/17/2022 at 2:27 pm

    Not great sorry – tasted like baking soda, very hard to get out, and hard pieces inside?

    ★★

    Reply
    • Ashley says

      1/17/2022 at 2:56 pm

      Hi Hayley, sorry these didn’t work out for you. Without providing more feedback/info, it’s hard for me to troubleshoot. You can always lightly spray mini muffin liners if you’d like. Not sure what the hard pieces inside would be unless it’s coming from the oats or the zucchini. Let me know if I can help in any way.

      Reply
  2. Nichole says

    6/25/2022 at 3:26 pm

    I followed the recipe exactly, but the muffins came out so crumbly and powdery. What did I do wrong? They did not seem dry when I put them in the pan, and they aren’t dry now, just super duper crumbly 🙁

    Reply
    • Ashley says

      8/22/2022 at 8:39 am

      Hi Nichole, thanks for your feedback! It could be that you accidentally added too much oat flour, which would easily dry out. Or that you baked a touch too long. It’s hard to say without being there! When checking baking times, I always start with the lower end of the time, then check after 2 minutes if not done. Hope that helps!

      Reply
  3. Peggy says

    9/10/2022 at 12:29 pm

    I used 1/2 cup applesauce instead of the oil. Also added some dried currants. Came out of the pan easily and taste delicious. Very moist but hold together well.

    ★★★★★

    Reply
    • Ashley says

      10/20/2022 at 2:20 pm

      Thank you for sharing Peggy!

      Reply
  4. Mary says

    10/30/2022 at 6:20 pm

    Delicious! I added 1/2 cup chocolate chips because, well, chocolate! Other than that, I followed the recipe. I will be making these again!

    ★★★★★

    Reply
    • Ashley says

      11/1/2022 at 4:06 pm

      Thanks for your review, Mary!

      Reply
  5. Shatia says

    11/24/2022 at 10:18 pm

    Our go-to muffin recipe. These never disappoint. By far the best zucchini muffin recipe we’ve ever had. People can’t believe it when we tell them they are gluten-free and lactose-free. Thanks for sharing this great recipe.

    Reply
    • Ashley says

      12/21/2022 at 5:14 pm

      Thank you for sharing your feedback! Glad they are enjoyed 😀

      Reply
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