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    Home » Recipes » Breakfast

    04/08/2023

    Healthy Zucchini Muffins (Vegan + GF)

    JUMP TO RECIPE PRINT RECIPE

    This healthy zucchini muffin recipe is gluten-free, dairy-free, egg-free, and free of added sugars, yet it is the most delicious and dense muffin recipe.

    gluten-free vegan zucchini muffins sugar-free

    This recipe is made without any added sugars and gets its sweetness from dates made into a paste and ripe bananas. Date paste can be made differently depending on whose recipe you follow so make sure to make our date paste recipe to get the best results.

    Enjoy these zucchini muffins for breakfast on the go, a snack, or even dessert.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Recipe
    • More Date-Sweetened Recipes

    Ingredients

    Here is what you will need to make these gluten-free, sugar-free, and vegan zucchini muffins.

    • oat flour
    • almond meal
    • ground cinnamon
    • baking powder
    • baking soda
    • salt
    • coconut oil
    • date paste
    • banana
    • ground flaxseeds
    • vanilla extract
    • zucchini
    • walnuts
    • shredded coconut

    See the recipe card for quantities.

    Instructions

    Preheat the oven to 350°F.

    Place muffin liners into a 12-cup muffin pan - set aside.

    Make the egg replacer by mixing together the ground flaxseed and warm water and set it aside to thicken.

    In a mixing bowl, whisk together all the dry ingredients.

    In a separate mixing bowl, whisk together all the wet ingredients including the egg replacer.

    Add the dry ingredients to the wet ingredients and mix until all the dry patches are mixed in.

    Mix in the zucchini, walnuts, and shredded coconuts. The batter will be sticky.

    Using a large spoon or 1/4 measuring cup, scoop and roll the mix into a ball and place it into the muffin pan.

    Bake for 25-30 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.

    Allow muffins to cool in the muffin pan and then remove.

    https://youtu.be/B1HL2vRywG4

    Equipment

    Muffin pan and liners.

    Storage

    Store in the refrigerator or at room temperature.

    Make multiple batches and freeze.

    Recipe

    zucchini muffins recipe

    Healthy Zucchini Muffins Recipe

    Heal Farmacy
    This healthy zucchini muffin recipe is gluten-free, dairy-free, egg-free, and free of added sugars, yet it is the most delicious and dense muffin recipe.
    PRINT
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Course Breakfast, Snack
    Cuisine Baking, Gluten-Free, Sugar-Free, Vegan
    Servings 12 muffins

    Equipment

    • muffin tray
    • liners

    Ingredients
      

    DRY INGREDIENTS

    • 1 ½ cups oat flour
    • 1 cup almond meal
    • 2 tsp ground cinnamon
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt

    WET INGREDIENTS

    • 6 tbsp melted coconut oil
    • 1 cup date paste
    • 1 banana
    • 1 tsp vanilla extract

    EGG REPLACER

    • 2 tbsp ground flaxseeds
    • 5 tbsp warm water

    FOLD-IN INGREDIENTS

    • 1 ¼ cups grated zucchini
    • ¾ cup chopped walnuts
    • ¼ cup shredded coconut optional

    Instructions
     

    PREP

    • Preheat the oven to 350°F.
    • Place muffin liners into a 12-cup muffin pan - set aside.
    • Make the egg replacer by mixing together the ground flaxseed and warm water and set aside to thicken.
    • In a mixing bowl, whisk together all the dry ingredients.
    • In a separate mixing bowl, whisk together all the wet ingredients including the egg replacer.
    • Add the dry ingredients to the wet ingredients and mix until all the dry patches are mixed in.
    • Mix in the zucchini, walnuts, and shredded coconuts. The batter will be sticky.
    • Using a large spoon or 1/4 measuring cup, scoop and roll the mix into a ball and place it into the muffin pan.

    BAKE

    • Bake for 25-30 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
    • Allow muffins to cool in the muffin pan and then remove.

    Notes

    • No oat flour? Take rolled or stone-ground oats and blend them into a powder (or use a food processor). It is okay if it is a coarse texture.
    • Reheat these later on when you are ready to eat. About 10 minutes in the oven at 350°F.
    • Make a large batch and freeze them for later.
    • Store in the fridge or at room temperature.
    Did you try this recipe?Tag @healfarmacy on Instagram or hashtag #healfarmacy!
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    More Date-Sweetened Recipes

    • vegan gluten-free toffee pudding recipe
      Sticky Toffee Pumpkin Pudding (Vegan + GF)
    • how to make thai peanut sauce
      Thai Peanut Sauce
    • sugar free caramel sauce recipe naturally sweetened
      Date Sweetened Caramel Sauce (Sugar-Free)
    • healthy vegan apple crisp sugar free recipe
      Healthy Vegan Apple Crisp with Dates
    « The Ultimate Smoky Tempeh Recipe + High Protein Vegan Sandwich
    Healthy Hot Chocolate Recipe with Cacao »

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