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    Home » Recipe Archive » Breakfast

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

    Sep 10, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 9 Comments · About 2 minutes to read this article.

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    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 tablespoon Flax, 3 tablespoon warm water)
    • ½ C Almond milk
    • ½ C Almond butter
    • 1 teaspoon vanilla
    • 1 teaspoon Apple Cider Vinegar, or fresh lemon
    • Generous dash of cinnamon

    DRY:

    • 1 C Oat Flour
    • 1 teaspoon 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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    Comments

    1. melmakesithappen

      September 17, 2017 at 9:13 pm

      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!

      Reply
      • granoladiaries

        September 23, 2017 at 7:05 pm

        That's what I like to hear!!! Enjoy!

        Reply
    2. granoladiaries

      December 30, 2017 at 10:55 am

      Yay

      Reply

    Trackbacks

    1. SUGAR FREE JANUARY ROUNDUP: 10 Sugar Free Recipes with NO added sugar! (No dates, honey, maple syrup, coconut sugar, etc) – The Granola Diaries says:
      December 30, 2017 at 10:53 am

      […] Breakfast Zucchini Muffins  {Vegan} […]

      Reply
    2. The Healthiest Fluffiest Blueberry Pancakes {Gluten Free, Sugar Free} – The Granola Diaries says:
      March 4, 2018 at 6:48 am

      […] you love starting your day with oats already, this baked banana bread oatmeal and these sugarless breakfast zuchinni muffins (Vegan too!) are also delicious breakfast goodies that use oat flour as a […]

      Reply
    3. Lemon Poppy Seed Muffins {Gluten Free, Refined Sugar Free} – The Granola Diaries says:
      March 10, 2018 at 7:48 am

      […] muffins, I recommend you check out some of my other favorite muffin recipes on the blog as well: Sugarfree Vegan Breakfast Zucchini Muffins, Greek Yogurt Banana Muffins, or these Pumpkin […]

      Reply
    4. Carrot Cake Muffins {Gluten Free, Refined Sugar Free, Dairy Free Option} – The Granola Diaries says:
      May 8, 2018 at 1:46 pm

      […] As for topping, I went with a Pecan Streusal topping for some crunch, but you could use any streusal, or leave them plain, or add a healthy frosting on top! I LOVE LOVE LOVE the healthy 2-ingredient frosting from my Healthified Cinnamon Rolls. I also love topping muffins with melted coconut butter, like I did on these Breakfast Zucchini Muffins. […]

      Reply
    5. ROUND UP: 10 Healthy & Gluten Free Mother’s Day Treat Recipes – The Granola Diaries says:
      May 11, 2018 at 7:59 am

      […] VEGAN BREAKFAST ZUCCHINI MUFFINS {GLUTEN FREE, SUGAR FREE, DAIRY FREE} So perfect for Mother’s Day. […]

      Reply
    6. Super Healthy Chocolate Zucchini Loaf {Gluten Free, Grain Free, Nut Free, Vegan, Sugar Free} – The Granola Diaries says:
      May 20, 2018 at 9:27 am

      […] of meals, stir fries, salads, and most importantly – baked goods! (Check out these AMAAAAZING zucchini breakfast muffins made with absolutely NO added […]

      Reply

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