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!
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.
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.
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.
- 1 tsp 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).
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.
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.
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.
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
- 1 ¼ cups oat flour (see notes)
- ¾ cup quick oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup pure maple syrup
- ⅓ 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
- Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
- In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
- In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
- Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
- 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.
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.
- Serving Size: 1 mini muffin
- Calories: 78
- Sugar: 5g
- Fat: 4g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 7mg