eat
Jump To Recipe

Chocolate Chip Zucchini Quinoa Muffins

Author - Alyssa Rimmer

Skinny Chocolate Chip Zucchini Quinoa Muffins -- made without any oils, eggs, dairy, refined sugar OR gluten!

Pin It Button - Simply Quinoa

I got home yesterday after a long walk in Central Park with Trevi and a girlfriend, and all I could think about was muffins. Well, first I watched an episode (or two) of Nashville and THEN it was muffin-brain.

I'm not sure why, but I had this compulsion bake. I had picked up some zucchini at the market, planning to use if for a spiralized dinner, but for some reason I just had to have zucchini muffins.

So I turned to my trusty quinoa muffin recipe, gave it a few tweaks and here we have it…chocolate chip zucchini quinoa muffins!

Chocolate Chip Zucchini Quinoa Muffins....made SUPER healthy without any oils, refined sugars, eggs or dairy!

What I love about this muffin recipe is that it uses really basic ingredients (except for maybe quinoa flakes…but you know how much I love baking with them!), and it's really healthy. It's basically just like oatmeal, with a little fruit and natural sweeteners, turned into muffins.

There's no eggs, oil, dairy or gluten in sight!

Chocolate Chip Zucchini Quinoa Muffins -- super duper HEALTHY! packed with nutrients, fiber and protein, these muffins are the perfect way to start the day

One of my favorite flours to bake with, besides quinoa flour, is oat flour. For starters, I love that you can make oat flour at home in a blender. Second, it's super affordable, especially if you buy oats in bulk (just remember, if you're celiac or have a severe gluten intolerance, you should purchase gluten-free certified oats!). Also, oat flour helps keep baked goods super moist AND it's nutritious!

Why are oats great?

Not only do I adore how versatile oats are — like honestly you can use them in baking, for cereals, granolas, and so much more — but oats they're actually quite good for you too. Oats are really high in dietary fiber, which makes them a great breakfast food because they’ll fill you up and also help to stabilize blood sugar. Oats also contain some protein (definitely not as much as quinoa, but that's okay!) as well as trace minerals like iron, magnesium and phosphorus.

Vegan Chocolate Chip Zucchini Muffins -- perfectly tender and so delicious when slathered with your favorite nut butter!

In addition to oats, we've also managed to pack in some other pretty stellar ingredients. Let's take a look:

  • Quinoa Flakes: high in protein, fiber and trace minerals
  • Almond Flour: high in healthy fats and protein, also helps to give a soft, tender texture to baked goods
  • Flaxseed Meal: high in healthy, omega-3 fats, high in fiber, helps improve digestion, and acts as the egg in this recipe
  • Banana: great source of potassium, also very naturally sweet so it helps you reduce the other sugars you're using
  • Applesauce: packed with fiber and loads of vitamins like A, Bs, and C, and it acts as an oil replacer in this recipe
  • Maple Syrup: has is lower on the glycemic index that cane sugar which means it won't spike your blood sugar as much, it's sweeter so you need to use less of it, plus it also has some minerals (it's highest in manganese) as well as antioxidants
  • Coconut Sugar: is very low on the glycemic index (lower than maple syrup), but also contains trace minerals and antioxidants like you would see in other coconut products
  • Zucchini: is packed with vitamins and minerals, and it's very high in water content making it low in calories

Basically…these muffins are rockstars. They're healthy, filling, a perfect breakfast treat AND they taste freaking awesome.

Healthy Chocolate Chip Zucchini Muffins -- made with a blend of oats, quinoa, almond and so many other superstar ingredients!

If you're also feeling the need to get your bake on, then I highly recommend you whip up a batch of these babies. They're so simple and you'll have a healthy breakfast treat (or snack) for the rest of the week!

So excuse me while I go heat up another muffin and slather it in my favorite homemade nut butter (cinnamon maple pecan)!

Your turn…

What's your favorite muffin combo? I'm looking for more flavor ideas! Let me know in the comments below and I'll add them to my recipe brainstorm list 🙂

xo Alyssa

VEGAN! Chocolate Chip Zucchini Quinoa Muffins -- made without any oils, refined sugars, gluten or animal products!

Chocolate Chip Zucchini Muffins
4.67 from 3 votes
Print

Chocolate Chip Zucchini Quinoa Muffins

What I love about this muffin recipe is that it uses really basic ingredients (except for maybe quinoa flakes...but you know how much I love baking with them!), and it's really healthy. It's basically just like oatmeal, with a little fruit and natural sweeteners, turned into muffins.

Course Dessert, Snack
Cuisine American
Keyword chocolate, healthy muffins, zucchini
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 muffins
Calories 192 kcal
Author Alyssa Rimmer

Ingredients

  • 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
  • cup oat flour oats ground in a blender
  • ½ cup quinoa flakes
  • ½ cup blanched almond flour
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla bean powder or 1 teaspoon extract
  • ¼ teaspoon salt
  • ½ cup mashed banana 1 large, 2 small
  • ½ cup applesauce
  • 3 tablespoons water or milk
  • ¼ cup maple syrup
  • ½ cup packed shredded zucchini squeeze of the excess water
  • ¼ cup vegan chocolate chips I like these ones

Instructions

  1. Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  2. Make the flax egg by whisking together the flax and water. Set this aside to gel while you prepare the remaining ingredients.
  3. Whisk together the dry ingredients (minus vanilla extract if using) in a large mixing bowl.
  4. In a separate bowl, beat together banana, applesauce, milk and syrup. Whisk in flax egg and pour wet ingredients into dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft). Fold in the zucchini and chocolate chips.
  5. Fill each cup ¾ of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with additional chocolate chips if desired (it makes them uber chocolatey and pretty!).
  6. Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave and top with nut butter (optional, but highly encouraged).
Nutrition Facts
Chocolate Chip Zucchini Quinoa Muffins
Amount Per Serving
Calories 192 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 71mg 3%
Potassium 228mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 12g
Protein 4g 8%
Vitamin A 0.4%
Vitamin C 2.7%
Calcium 7.4%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients I used in this recipe:


 

Want more quinoa breakfast recipes?
Follow my board on Pinterest!

 

 

Skinny Chocolate Chip Zucchini Quinoa Muffins -- made without any oils, eggs, dairy, refined sugar OR gluten!

share what you make

tag @simplyquinoa on Instagram with your creations!
we love sharing what you make with the community!

I can’t wait to see!

45 comments
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Can this recipe be doubled?
    Between being a university student and part time work, I need to get thw most bang for my baking time 🙂

  2. I’ve heard quinoa flakes can taste bitter. (Just like standard quinoa, which I always rinse and/or soak before cooking). So can I rinse the quinoa flakes before using in this recipe? Or would that affect the texture (since the flakes would be wet)? Thanks!

  3. Your instructions number 4 list pumpkin which is not listed in the ingredients. Guessing that is just a mistake.
    Just discovered your website and and wait to get started baking cookies etc. I only have one recipe for quinoa chocolate chip cookies. I usually add cooked quinoa to my cooked steel oats in the morning. Your have so many great recipes I having a hard time deciding which one to make first.

  4. These muffins look delicious and perfect for summer when zucchinis are everywhere! I love making mini muffins for my kid’s lunch boxes (and my mouth!). My kids favorite combo is banana with chocolate chips and I love apricots and almonds in scones but would probably be great in muffins too.

  5. Hi Alyssa just wondering if quinoa flakes are the same as quinoa glow flour . Looking forward to making these.They look great!

    • Nope! Actually flakes are like rolled oats and the flour is like a traditional flour. If you can’t have flakes, you could substitute them for quick cooking oats!

  6. Hi, can’t wait to make these. I have several friends who have gone gluten-free and I’ve been looking for gluten free recipes. Did you use rolled oats or another kind like quick?
    Thank you so much; so happy I found your site on Pinterest.
    Vivian

    • I used rolled oats in this recipe, but since you’re grinding them, it shouldn’t matter too much. Can’t wait to hear what you (and your friends!) think of the recipe 🙂 xo

  7. hi,made a double batch on sunday and there almost gone…. do u happen to have the nutrition facts for these ?

  8. Do you think there’s a way to do this without oat or almond? I am having to avoid those as well. Maybe brown rice or tapioca flour?

  9. can I just grind up quinoa for this recipe? I have no idea where to get quinoa flakes…also, is there a substitute for all sauce? we never have any

    • You can just substitute quick cooking oats and maybe stir in a bit of cooked quinoa. As for applesauce (that’s what you meant, right??), you can substitute another fruit puree like pear, banana, squash, etc. Let me know how they turn out for you!

  10. These are SO amazing! Moist, delicious – just incredible! I had to bake mine about 31 minutes but probably just explained by different ovens, etc. I LOVE great gluten-free vegan baked goods. Thank.you for this recipe!

  11. I was so happy to see that you made these vegan!! I also loved that you used oat flour – my favorite! Can’t wait to bake up a storm with all the fresh zucchini popping up. <3
    As for recommendations, everything you post is SO yummy, so I trust you completely! Haha. Have you ever tried lemon blueberry? That's one of my favorite combos right now!

Get our time saving hacks to help you stick to your healthy eating routine!

Download our FREE guide Master Meal Planning: The Basics

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.