I had serious zucchini issues, and making a jumbo batch of muffins used up quite a bit of it. And since they freeze well, a big batch makes school lunches a breeze!
Gluten-Free & Vegan White Chocolate Chip Zucchini Muffins
- 4 cups old-fashioned oats, gluten-free oats if needed
- 1 Tbsp baking powder, divided
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp baking soda
- 1 cup unsweetened applesauce
- 1 cup flaxseed meal
- ½ cup neutral vegetable oil, such as sunflower
- 1¼ cups pure maple syrup
- ½ cup unsweetened coconut milk beverage
- 3 cups finely grated zucchini
- 1 cup vegan white chocolate chips
After grating the zucchini, let drain in a fine mesh strainer over a bowl, pressing gently to remove any extra moisture.
Grind the oats in a blender or food processor, into a flour.
Preheat oven to 350°, line 2 12-count muffin tins with liners.
In a medium bowl combine oat flour, 2 teaspoon baking powder, salt, baking soda and cinnamon, stir with a whisk.
In a large mixing bowl whisk together the applesauce, remaining baking powder, flaxseed meal, oil, maple syrup and milk till smooth.
Mix dry ingredients into applesauce mixture, one half at a time. Stir in zucchini and chocolate chips.
Divide batter into muffin pan, the muffin tins will be nearly full.
Bake for 30 minutes, or until a toothpick interested in the middle of a muffin comes out clean. The muffins will feel soft, but will firm up after cooling.
Let cool for 5 minutes, then transfer to a cooling rack.
Leftover muffins can be frozen.
Makes 24 muffins.