Zucchini Orange Oat Muffins
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Today I have a delicious and easy muffin recipe that’s gluten-free and refined-flour free. These zucchini orange oat muffins are made using zucchini, and orange (rind included), oat flour, and brown rice flour. The result is a flavorful muffin that is great for a quick breakfast or light snack.
The main flour used in this recipe is oat flour. And instead of buying oat flour, I just make my own homemade oat flour with gluten-free rolled oats. If you’re up for the task, it’s super easy to do and will save you money. I buy my rolled oats from the bulk section at my organic grocery store. Then I add them to my food processor to make a gritty flour that is the perfect consistency for these healthy zucchini orange muffins.
MAKE THE ZUCCHINI ORANGE MUFFINS IN A FOOD PROCESSOR:
If you have a food processor, this zucchini orange muffin recipe will be a lot easier to make! Not only did I make my homemade oat flour, but I also shredded my zucchini and blended my orange in the food processor as well. It was so easy.
In case you’re not familiar, I am a huge KitchenAid food processor fan. Guys, I LOVE my food processor and use it all the time in my recipes. This is the workhorse in my kitchen – it does so many incredible things! If you don’t have a food processor yet, I highly recommend the KitchenAid 14-cup food processor – you can buy one here – they also come in a gorgeous red!
But if you don’t have a food processor you can also use a grater for the zucchini, and a blender for the muffins.
Now that all the ingredients are ready to go, all you need to do is add all them to a large bowl and mix everything together. The smell of orange will be strong at this point. Pour the batter into a greased muffin tin and bake. The smell of warm spices will take over your house as these muffins bake in the oven.
The result is a moist, flavorful muffin flavored with spices and a hint of orange. And because we’re using whole grain flours and not refined flours, the texture will be a bit different than what you’re used to. The muffins won’t rise the same way, and they will be a bit more crumbly. But none of this bothers me personally. Especially because if I know I’m using healthier ingredients, then it’s worth it.
- 1 large orange
- 1 1/2 cups grated zucchini (you can use a grater or a food processor like I did)
- 3 eggs, beaten
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/2 cup brown rice flour
- 1/3 cup coconut sugar
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- Heat oven to 375°F and grease a muffin pan with oil.
- Using a food processor or grater, grate the zucchini to make approximately 1 1/2 cups.
- Cut the orange into 4 quarters. Blend the entire orange (including the skin) in your food processor (or blender) until pureed.
- Add all dry ingredients to a bowl: oat flour, brown rice flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
- Add 1 1/2 cups of zucchini (save leftovers for a smoothie or omelet), pureed orange, eggs, coconut oil, and vanilla extract. Mix everything together and scoop into the muffin pan.
- Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center. Let cool on the counter and store in an airtight container in the fridge. These will keep for up to 7 days.
See more family-friendly recipes on our website: www.andianne.com
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 224mgCarbohydrates: 25gFiber: 2gSugar: 7gProtein: 5g
Please note: This nutrition information is only an estimate as was created with Nutritionix
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