pile of mini oatmeal zucchini muffins
How to Make...

Mini Oatmeal Zucchini Muffins

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!

  • Prep Time: 10 mintues
  • Cook Time: 15 minutes
  • Total Time: 8 minute
  • Diet: Gluten Free
  • Yield: 24 mini muffins 1x
  • Scale:


  • 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


  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.

Recipes 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 Information:

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