Zucchini Oatmeal Chocolate Chip Muffins - a delicious way to get your veggies! Plus  lots of clean protein and healthy fats! #vegan #plantbased #glutenfree #healthy #muffin #recipe

Zucchini Oatmeal Chocolate Chip Muffins

Snacks & Apps

Whoever came up with vegetables in muffins was a genious!

What a great way to get a few extra veggies - in a delicious, gluten free muffin!

These are simple to make, are completely vegan (of course) and are made with oats for clean protein, iron and fibre plus some healthy fats from the seeds. 



makes 12 muffins

  • 1 Tbsp ground flax seeds
  • 2 cups gluten free oats
  • 1/4 cup Earth Balance (vegan butter)
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened apple sauce
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 cups zucchini skin on, grated with a box grater (approx. 1 medium size zucchini)
  • 1/2 cup vegan dark chocolate chips
  • 1 Tbsp raw pumpkin seeds (optional, for topping)

Tips & Nutrition

These muffins are a great way to sneak in a few extra veggies - especially for picky eaters! 

I use Earth Balance vegan butter - I like the red package which is soy free. 

For the chocolate chips I like the Enjoy Life brand which you can usually find in the 'healthy' baking section of the grocery store. 

You can store these in an airtight container in the fridge for up to three days or freeze for up to a month. I like to freeze them individually so they are ready to grab and go!


Preheat the oven to 350 and line a muffin tin with paper liners.

Make a flax egg by combining the ground flax seed with 3 tablespoons of water. 

Blend the oats in a high speed blender or food processor for a few seconds, until they become a 'flour'. 

In a large mixing bowl, cream together the Earth Balance and coconut sugar with a hand mixer. Add in the flax egg and apple sauce and mix until light and fluffy. 

Stir in the oat flour you made earlier, the baking powder, cinnamon, zucchini and chocolate chips until well combined.

Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Sprinkle the tops with a few pumpkin seeds (optional). 

Bake for about 35 - 40 minutes or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes then transfer to a cooling rack for another 15 minutes.


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