Flourless Zucchini Muffins (vegan, glutenfree, nutfree)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 10 1x


  • 2 cups rolled oats (use certified GF oats for gluten-free)
  • 1/2 cup raw pepitas
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 11/4 cups apple juice
  • 1 teaspoon baking soda
  • 1 cup grated zucchini
  • Optional: 1/3 cup raisins or miniature semisweet chocolate chips


  1. Preheat oven to 375 F. Grease or spray 10 cups of a standard size muffin tin.
  2. In a blender or food processor, process the oats, pepitas, syrup, vanilla, salt, nutmeg and apple juice until blended. Transfer to a large bowl and stir in baking soda and zucchini (and optional raisins) until well-blended. Divide evenly between prepared muffin cups, smoothing tops.
  3. Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then remove from tin. Serve warm or cool completely.

  • Category: Muffins, Bread, Breakfast, Snack