Gluten-free Zucchini Muffins

5 from 4 votes

These gluten-free zucchini muffins are sweetened with a little maple syrup and are a fun way to incorporate some veggies into a sweet treat!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: mini muffins

Preheat the oven to 350 degrees F (180 degrees C).
Grate the zucchini using a cheese grater. I used the smallest-sized holes on my box grater, but if you prefer larger chunks of zucchini in the muffins, use a larger-sized hole on the grater.
Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, your zucchini mixture will be about half of the amount of how it was with the moisture.
Combine the oat flour, baking powder, and cinnamon in a bowl until combined.
In a separate bowl combine the wet ingredients (Greek yogurt, oil, maple syrup, egg, and vanilla extract) until they are well combined.
Add the wet ingredients into the bowl with the dry ingredients and mix until well combined.
Add the zucchini and chopped nuts into the bowl and fold them into the batter until incorporated.
Scoop out tablespoon-sized portions of batter into a mini muffin pan. You can sprinkle a few pieces of rolled oats on top of the mini muffins.
Bake at 350 degrees for 15 minutes, or until cooked through. Allow them to cool completely before serving.

This recipe makes 24 mini zucchini muffins. You may make regular-sized oat bites by adding a few more minutes to the total bake time.
I love to use a silicone mini muffin pan for baking these mini muffins as they pop out easily without sticking. If using a regular mini muffin pan, be sure to coat it with cooking spray beforehand.
I love using this nutribullet blender to blend rolled oats into a batter to make my own oat flour!
Make sure to use a mild-tasting oil like extra light-tasting olive oil, avocado oil, or coconut oil. I do not recommend using normal olive oil in this recipe as the strong taste may overpower the muffins.