Grain-free, oil-free, vegan zucchini muffins, prepared in one bowl with no fuss, and minimal muss! Made with chickpea flour and flaxseed meal, they are moist, delicious, and loaded with healthy goodness.
Whether you have a final haul from your late summer garden, or a jumbo zucchini “gifted” by a friend or neighbor, I’ve got a great new spin on zucchini bread that will make you celebrate your bounty.
It’s my 1-Bowl Zucchini Muffins, which are
When you taste one of these muffins, you will wonder how something so humble–and so nutritious–can be so scrumptious. You will also wonder how the heck it can be grain-free, oil-free and vegan, too!
The answer is as simple as the ingredients. Chickpea flour takes the place of grain flour, delivering fiber and protein while also yielding muffins that taste as if they were made with all-purpose flour.
An ample amount of zucchini (2 cups!) creates muffins with a moist, tender texture. Flaxseed meal–rich in Omega-3 fatty acids–heightens the tenderness. In combination, these two super-ingredients eliminate any need for oil in the batter!
I steered clear of making these muffins overly sweet, too. I added 1/4 cup of coconut palm sugar (that comes to 1 teaspoon per muffin), but you can use any granulated sweetener you prefer. Since the batter is eggless and wheat-free, feel free to sweeten to taste before baking.
I confess that I have been breakfasting and snacking on these muffins A LOT these past few days. They are delicious, yes, but they really fuel me and refuel me for busy days and workouts. I especially like to gobble one after a run because zucchini is high in potassium (much needed after a super-sweaty run!). Zucchini is high in folate and fiber, too.
Oh, and be sure to leave the peel on the zucchini! The dark green peel contains beta carotene, which helps to keep your eyes, skin, and immunity at their finest! Talk about a small yet mighty muffin!
It will take no more than a few minutes, and one bowl, to mix a batch of these muffins, followed by about 20 minutes in the oven.
It is very important to divide the batter between all 12 cups of a standard muffin pan. Making bigger muffins (i.e., filling the cups beyond 1/2 to 2/3 cup full) will make you sad: the muffins will rise (hooray!) and then collapse (boo!). Grain-free vegan batters have their quirks.
I do not recommend baking this batter in a large (e.g., 9×5-inch) loaf pan, either, for the same rise & fall issue. Very small loaf pans (e.g., 5-inch long) will work fine, but larger sizes are a gamble.
When made into 12 muffins, they are perfect.
Happy baking, all!
- 1-1/3 cups chickpea flour
- ¼ cup flaxseed meal
- ¼ cup coconut palm sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsweetened applesauce
- 2 tablespoons nondairy milk (I used almond milk)
- 8 ounces coarsely grated unpeeled zucchini (2 cups, lightly packed)
- 1-1/4 teaspoons vanilla extract
- 3 tablespoons chopped pecans
- Preheat oven to 350F. Line 12 cups of a standard size muffin pan with paper or foil liners.
- In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking soda and salt, breaking up any and all lumps in the chickpea flour.
- Add the applesauce, milk and vanilla to chickpea mixture, stirring until blended. Add the zucchini, stirring until well-blended.
- Scoop batter into prepared muffin cups (they should only be roughly ½ full). Sprinkle tops with walnuts.
- Bake in the preheated oven for 19 to 23 minutes until golden brown, tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached
Sweetener Options: An equal amount of your favorite granular or liquid sweetener can be used in place of the coconut sugar.