These Gluten-Free Zucchini Muffins are made with natural, nutritious ingredients and no refined sugars. They’re tall, moist, flavorful, and loaded with zucchini!
author’s note
Gluten-Free And Naturally Sweetened!
Several years ago, I created a popular Healthy Zucchini Muffin recipe, but it wasn’t gluten-free. After receiving several requests for a gluten-free version, I set out to develop one.
These new muffins contain no refined sugar, using mashed banana, maple syrup, and medjool dates for sweetness. The main ingredients are oats and zucchini.
And of course, I added some dark chocolate chips, but they’re totally optional! You can also swap them out for raisins or chopped nuts. It’s customizable and delicious!
Quick Tip
Use a good nonstick muffin tin for easy muffin removal. I can’t say enough good things about this muffin pan; these Gluten-Free Zucchini Muffins always come out perfectly!
Ingredients In Gluten Free Zucchini Muffins
A few ingredients to talk about.
- Old-fashioned Oats: Blend oats into a fine powder for the “flour” in this recipe.
- Medjool Dates: Be sure to remove the pits before chopping.
- Coconut Oil: Let the oil cool slightly before mixing in to avoid cooking the eggs.
- Mashed Banana: Use a ripe banana for the sweetest flavor.
- Grated Zucchini: If your zucchini is too wet, wring it out before adding.
- Eggs: Act as a binding agent, helping to hold the muffins together.
How To Make Gluten Free Zucchini Muffins
The full recipe is below but here are some tips while making them.
- Blend the oats: Make sure to break up any large oat chunks for a smoother batter.
- Wet ingredients: Scrape the sides of the blender to get all the paste out.
- Mix the dry ingredients: It might seem dry at first, but it will come together.
- Add chocolate chips: If desired, top the muffins with extra mini chocolate chips before baking.
- Bake and cool: Use a fork to gently lift the muffins out to avoid damaging them.
Storage
Storage Tips
- Cool muffins completely before storing.
- To freeze: Wrap Gluten Free Zucchini Muffins individually in plastic wrap and then place all the wrapped muffins in large freezer bags.
- To thaw: Set out at room temperature or heat frozen muffins in the microwave.
*There is some loss of texture and flavor when freezing and thawing these muffins.
More Snack Recipes:
Desserts
Healthy Pumpkin Muffins
Breakfast
Healthy Chocolate Cookies
Desserts
Gluten Free Apple Muffins
Healthy
Oatmeal Energy Balls
Gluten-Free Zucchini Muffins
Video
Equipment
- Muffin pan 12 cavities
- Blender or food processor
Ingredients
- 2 cups old-fashioned oats
- 7 to 8 whole coarsely chopped fresh medjool dates remove pits, 3/4 cup
- 1/3 cup melted coconut oil
- 3 tablespoons mashed banana 3/4 a large banana
- 1/4 cup maple syrup
- 2 cups grated zucchini see note 1
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1-1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Generously grease 12 cavities of a muffin pan with cooking spray (muffin liners won’t work well).
- Add 2 leveled cups of oats to a blender or food processor. Blend until the oats resemble flour—a fine powder. If needed, stir and continue blending to break up larger chunks of oats. Pour powdered oats into a large bowl.
- Remove the pits and coarsely chop up the dates. Measure to get 3/4 cup and add into the now-empty blender. Pour the melted coconut oil on top of the dates. Mash a banana and add to the blender. Blend, scraping the sides as needed, until you get a thick paste. Scrape all this paste out of the blender and add to the bowl with the oats.
- In the same bowl, add the maple syrup, grated zucchini (see note 1), 2 eggs, salt, baking soda, baking powder, cinnamon, nutmeg, and vanilla extract. Stir with a wooden spoon or hand mixer until you have a thick batter (it will seem very dry at first, but keep stirring). Add chocolate chips and stir until incorporated. Divide the batter evenly among the prepared muffin pan—the batter should exactly fill 2 cavities about 3/4 the way full. If desired, sprinkle a few more mini chocolate chips on top of the muffins.
- Bake for 22–26 minutes or until the sides are lightly browned and the tops are no longer gooey/wet looking. Remove from oven and let stand in the pan for 3–4 minutes before gently removing (use a fork to gently coax out the muffins) and setting on a cooling rack to finish cooling.
- Enjoy muffins warm; these muffins are even better the second day! Store muffins in an airtight container at room temperature. Best enjoyed within 2–3 days. Freeze leftover muffins.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Update. I have made this recipe probably 3 dozen times now and it is my most favourite muffin recipe ever. Gluten free total bonus as daughter is celiac. Hands down amazing. I make it as stated. No changes. Out of this world. Today I had to make while baby napped so I could eat one before my older kids came home from school and grabbed one for each hand! Thank you again. This recipe gave me the courage to keep trying gluten free baking after many many failed attempts.
So fun to hear you’ve enjoyed this recipe, thank you so much for taking the time to leave a comment! 🙂
I don’t see where there is Greek yogurt? The recipe is good either way!
No Greek yogurt in this recipe; there is some in these healthy zucchini muffins!
These are amazing. Thank you. My dads words “you could sell these!”
Question. Could you use oat flour in place of oats? Same measure? Thank you!
Yay! So happy to hear that 🙂 Thank you!!
Unfortunately they aren’t the same measurement so it won’t work out the same, sorry!
Ok thank you. No worries. Honestly I have made these so many times. So so amazing. And zero nuts too so great for school. Just made a batch tonight for my kiddies.
So glad to hear that! Thanks Christina 🙂
Can this recipe be made into a loaf instead of muffins
Sorry not this recipe!
Can I use dark or golden raisin instead of dates? I am trying to use what I already have. Thanks for sharing your recipe
I don’t know that those would work the same way, but truthfully haven’t tested anything but dates. Sorry, wish I could be of more help!
Oats contain gluten so I’m puzzled by the title gluten free
I’m a celiac and have always known to avoid wheat rye oats and barley
Oats actually don’t contain gluten naturally, it’s the cross contamination that can be a concern. So just confirm on your container of oats they are processed in a gluten free facility (it will say) and they’ll be good!(https://www.healthline.com/nutrition/gluten-in-oats#:~:text=Pure%20oats%20are%20gluten%2Dfree,wheat%2C%20rye%2C%20and%20barley.)
I made this as a treat (and to use a giant zucchini) for my Nursery kids at church last week using a mini muffin pan and adjusting the time (12 mini muffins took 11 min in my oven) it was such a hit that I made them this week too – only I used coconut vanilla Greek yogurt and replaced 1/2 the chocolate chips with shredded coconut- another big hit. I’m making up a few variations to freeze today (using up the giant zucchini too).
Thanks for this healthy recipe (my parents expect nothing less from me)
Yay! So happy to hear these were a hit 🙂 You sound like the best nursery leader!
My 5 year old son and I absolutely LOVE these muffins!! Have you tried freezing a batch? Wondering if possible and if they were still as yummy?!
They will freeze great for a few months in an air tight container 🙂
recommendations instead of banana? don’t have any on hand….
You could try applesauce!
I made these and they rock! I have 4 picky eaters, and I’l always doing crazy acrobatics to get them to eat their vegetables. This is just too easy! My husband and I couldn’t stop eating the raw dough- so delicious!
I came home from the store to find that half of my zucchini I had intended to use had gone bad, so I improvised… I added finely shredded carrots and in an act of desperation added one stalk of celery. You would NEVER know. Seriously- these muffins are like a chocolate chip salad at this point! I can not wait to smirk knowingly at my children as they wax eloquent about how good these “desserts” are.
I can’t wait to try your other recipes. This one hit it out of the park!
Hi Jennifer! Thank you so much for your sweet comment and for giving these a try! I love that you were able to sneak in all those other veggies 🙂 Thanks again and I hope you love what you try next!