Easy Healthy Zucchini Oat Muffins (Gluten-Free, Dairy-Free, No refined sugar)

Tender, fluffy, moist Flourless Zucchini Oat Muffins, that are easy, healthy, and gluten-free, dairy-free, made with no refined sugar! 

They’re so easy to whip together in the blender and have a hearty flavor with a boost of nutrition from all the healthier alternative ingredients.

The sugar is replaced with fruit puree, like banana, applesauce or pumpkin, and a little agave or honey, and the flour is replaced with whole grain oats. It's packed with fresh zucchini, spices, and toppings of your choice, like chocolate chips, raisins or blueberries, to give it that classic zucchini bread flavor.

These are perfect for breakfast, a snack, or dessert! My toddler and husband loves these just as much as I do, so I always make a double batch every time, to individually wrap half of them and pop in the freezer  for when a craving hits!

You can use any fruit puree and mix-ins you want, like applesauce and raisins...

Or banana and chocolate chips...

Even pumpkin and blueberry, one of my faves!

Healthy Zucchini Oat Muffins

Yield: 12 muffins

  • 2 small zucchini, cut into chunks (optional: grate zucchini and squeeze out the liquid in a paper towel, before adding to the recipe, for less moisture)
  • 3/4 cup fruit puree: apple sauce, 100% pumpkin purée or about 2 large very ripe bananas
  • 1/4 cup greek yogurt OR an additional 1/4 of your fruit puree from above for a dairy-free alternative)
  • 1/2 cup sweetener: maple syrup, agave, honey, coconut sugar or brown sugar
  • 1/4 cup oil: avocado oil, melted coconut oil, or olive oil
  • 2 large eggs (or vegan flax eggs)
  • 1 teaspoon vanilla extract
    • optional 1-2 tablespoons additional mix-in, like: flax seed meal, wheat germ, chia seeds, oat bran, peanut butter, almond butter, tahini, etc. added to the wet ingredients
  • 2 1/2 cups oat flour OR 8oz rolled oats, pulsed into a flour in the blender
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon 
  • 1 teaspoon pumpkin pie spice 
  • 1/4-1/2 teaspoon salt 
  • optional 1/3-1/2 cup mix-ins, optional: blueberries, chopped nuts, dried fruit (raisins, chopped prunes, dried cherries), shredded coconut, chocolate chips, pumpkin seeds, etc.

Preheat oven to 350℉ and spray a 12-hole muffin tin with non-stick spray.

(If you are using oats and pulsing into an oat flour, do this first and set aside.)

Add zucchini, fruit puree, yogurt (or additional fruit puree), sweetener, oil, eggs and vanilla to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed. 

Add oat flour, baking soda, cinnamon spice and salt to the blender and blend until incorporated. 

Fold in mix-ins with a spatula or spoon (or save the mix-ins to press into each batter filled cup, to do a variety of mix-ins).

Divide the batter between the 12 muffin tin holes. Bake for about 22-27 minutes or until a toothpick inserted into the middle comes out clean (fresh fruit like blueberries will take a few minutes longer than other mix-ins). Cool for 15 minutes before serving.

Allow the muffins to cool completely before transferring to an air-tight container. Store in the fridge for 3-4 days or individually wrap and freeze for up to 3 months. To thaw: Let frozen muffin sit at room temperature for about an hour or overnight in the refrigerator, rewarm gently in the microwave if desired.