Healthy Gluten-Free Zucchini Muffins With Applesauce
Moist, lightly sweet zucchini muffins made gluten-free with oat flour and sweetened with dates and applesauce.
Servings: 7 servings
Ingredients
- 3/4 cup dates, halved and packed 140 grams
- 1/2 cup zucchini, grated
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 egg or egg substitute
- 1 cup oat flour 103 grams
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat the oven to 400°F (204°C) and spray a 7-cavity muffin tin with nonstick cooking spray.
- Place the halved dates in a microwave-safe bowl and heat about 30 seconds until just warm.
- Transfer the warm dates to a food processor. Add the grated zucchini, applesauce, almond milk, vanilla, and egg (or egg substitute). Blend until combined, scraping the sides as needed; small date pieces remaining are fine.
- In a medium bowl, whisk together the oat flour, cinnamon, baking powder, and salt.
- Pour the zucchini-date mixture into the dry ingredients and stir until just combined, then fold in the mini chocolate chips.
- Divide the batter among the 7 prepared muffin cavities, filling each just over half full (an ice cream scoop helps create domed tops).
- Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 30 minutes, run a knife around the edges, then transfer the muffins to a cooling rack to cool completely.
- Serve and enjoy.
Equipment
- muffin tin (7-cavity)
- Nonstick cooking spray
- food processor or blender
- Microwave-safe Bowl
- medium mixing bowl
- spatula or spoon
- cooling rack
Notes
- Measure oat flour by gently spooning into the cup and leveling.
- Small bits of dates in the batter are normal and add texture.
- Use an ice cream scoop for even, domed muffins.
- If using an egg substitute, follow package instructions for one egg equivalent.