Vegan Breakfast Zucchini Muffins {Gluten Free, Sugar Free, Dairy Free}

I have been making a LOT of banana breads recipes and needed to change it up. These zucchini muffins are the perfect zucchini season treat!

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Oats, almond milk, flax seed, almond butter, zucchini… the ingredients are basically the exact same as Zucchini Oatmeal (or #Zoats), so there is no need to feel guilty eating these for breakfast!

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If you like things sweeter, or like to add maple syrup to your oatmeal, feel free to add it to these muffins as well. I personally love how they taste without the added sweetness, but its all personal preference!

Another option for a touch of sweetness… COCONUT BUTTER!

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Daaaaang, its so good. And after I topped these muffins and put them back in the fridge, the coconut butter hardened, which reminded me of the frosting on cinnamon rolls. Only better.  I used homemade Coconut Butter which is the simplest thing to make, but you can also buy it in most grocery stores!

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Remember to store these in the fridge to consume within a week, or store in the freezer for a couple months if you won’t be eating them right away! (Though I somehow doubt that’s true!)

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Recipe

Ingredients:

WET:

  • 1 – 2 medium zucchini
  • 1 flax egg (1 Tbsp Flax, 3 Tbsp warm water)
  • 1/2 C Almond milk
  • 1/2 C Almond butter
  • 1 Tsp vanilla
  • 1 Tsp Apple Cider Vinegar, or fresh lemon
  • Generous dash of cinnamon

DRY:

  • 1 C Oat Flour
  • 1 Tsp baking powder
  • Dash of salt

Directions:

  1. Oven to 350 degrees and grease/line a muffin tin. Make Flax egg and set in fridge to set for 5 – 10 min.
  2. Shred the zucchini over a towel and squeeze out excess moisture.  Combine zucchini and all wet ingredients in a bowl and stir.
  3. Stir in dry ingredients.
  4. OPTIONAL: Fold in any add-ins, should you wish to add anything. (I.e. choppped walnuts, cacao nibs, raisins, coconut shreds).
  5. Bake in oven for 20 – 23 min. Check that a toothpick/fork inserted comes out clean. Let muffins cool for 10 – 15 minutes. Store in fridge for up to 1 week or freezer for longer.

Remember to tag me and follow me on Instagram @thegranoladiaries for new delicious recipes!

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2 thoughts on “Vegan Breakfast Zucchini Muffins {Gluten Free, Sugar Free, Dairy Free}

  1. melmakesithappen says:

    Wow! It’s so hard to find a vegan and gluten free baked good that isn’t loaded with sugar. I’m bookmarking these to make when I pick up a new jar of almond butter!

    Like

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