3 Ingredient Vegan Zucchini Muffins (Grain free, Oil free)

3 ingredient chickpea flour zucchini muffins on a silver cooling rack

4.67 from 9 votes

3 Ingredient Vegan Zucchini Muffins (Grain free, Oil free)

3 ingredient vegan zucchini muffins that are oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

Prep Time5

Cook Time15

Total Time20

Course: 3 ingredients or less

Cuisine: American

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Servings:

Author: Camilla

Ingredients

1.33 cups chickpea flour (sifted, if lumpy)
2.5 teaspoons baking powder (certified GF, as needed)
Optional: 1/4 to 1/2 teaspoon salt
8 ounces grated unpeeled zucchini (about 2 cups total)
1/2 cup water (more, if batter seems dry)

US Customary - Metric

Instructions

1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking--see note).
2. In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt, if using.
3. Add the zucchini and water to the chickpea flour mixture, stirring until well-blended.Divide batter evenly between the 9 prepared muffin cups
4. Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Video

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Do not Drain Zuccini: Do not drain the zucchini after grating. The moisture is needed for the muffins.

Chickpea flour options: These muffins are made to work with chickpea flour. I do not recommend using any substitutes.

Nutrition