Raspberry Zucchini Gluten Free Muffins



We’re making muffins today and it’s going to be glorious because… they’re packed with fruit AND veggies. And they’re gluten free. AND they’re vegan. ANDDDD did I mention they’re SUPER delicious and healthy?! Like I said, glorious.


Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter

Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter


Over the past month, I’ve been experimenting with lots of gluten free substitutions and alternatives as a part of my “gluten balance” month (check out my first post here for more details about this month of gluten-free goodies). One of my goals for this month was to create a stellar gluten free muffin— one that could totally hold a candle to your typical everyday gluten-laden muffin. This definitely took a few tries to get right, but I think I’ve found a winner folks and I’m never turning back!!

The key to these muffins is the combination of flours: Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, almond meal, and oat flour (aka ground oats). This gave these muffins the perfect texture and was a solid base for all the wet ingredients involved. I absolutely adore zucchini muffins, so I used that as a jumping off point for moisture. I also cut the oil down by adding lots of applesauce and popped in some fresh raspberries for sweetness. The result: seriously decadent, sweet, melt-in-your-mouth Raspberry Zucchini Muffins!


Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter

Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter


Muffins are one of my favorite things to make over the weekend because they’re the PERFECT quick snack or pick-me-up when we’re on the go. I always make them with the intention of them lasting a few days into the work week but, let’s be real, that never happens. Especially when I make a batch as good as these, we eat them for breakfast, snack, dessert, you name it!

If you’re looking for more muffin recipes that are just as delicious as this one, check out some of my favorites on the blog:

Carrot Cake Zucchini Muffins

Cinnamon Applesauce Oat Muffins

Vegan Coconut Chocolate Chunk Muffins

Cinnamon Pumpkin Oatmeal Muffins

Have a wonderful Monday everyone 🙂


Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter

Raspberry Zucchini Gluten Free Muffins

Serves 10-12
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Snack


  • 3/4 cups oat flour (process oats until fine)
  • 3/4 cups + 2 tbsp gluten free 1:1 baking mix
  • 1/2 cup almond meal
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil, melted
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water) or a regular egg
  • 1/3 cup coconut sugar*
  • 1 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup finely shredded zucchini
  • 1/2 cup fresh raspberries, quartered


Step 1
Preheat the oven to 350 degrees and line muffin tin with liners or spray with nonstick spray. In a small bowl, whisk together your chia seeds with water and let them sit for at least 2 minutes. Set aside.
Step 2
Combine all the dry ingredients into a large bowl and mix together: oat flour, gluten free flour, almond meal, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3
In a separate bowl, mix together the wet ingredients: applesauce, coconut oil, coconut sugar, vanilla, chia egg, and shredded zucchini. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. Last, stir in 1/2 cup fresh raspberry pieces.
Step 4
Spoon the batter into the muffin tins until each tin is about 3/4 of the way full. Sprinkle with the remaining 1/4 cup of raspberry pieces and bake for 18-22 minutes. Let cool in the pan for at least 15 minutes, then remove from muffin tin and finish cooling on a rack.

A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!

Raspberry Zucchini Gluten Free Muffins {vegan} // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Ellie! I think that would totally work– just cut the strawberries up so they’re super tiny!

    • Thanks Maya! Right?!? It’s so hard when they’re just sitting on the counter staring at me 😉

    • Thanks so much Alexa! It was definitely a muffin kind of morning 😉

    • Thanks Rebecca!! Yep— totally vegan! And SO easy to make 🙂

  1. Wow these look amazing! I love the spin on typical zucchini bread/ muffins with the additions of raspberries 🙂 I usually use flax eggs when I bake, but I will have to try the chia egg!

    • Thanks Kerri! Definitely try the chia egg— I use it almost religiously now instead of the flax egg!

    • Believe it or not, I got it at Michaels haha! They had lots of pretty colors too 🙂

  2. The raspberry-zucchini combo is so cool looking! These would be perfect for my nephew, he’s a huge berry lover going through a “I don’t eat veggies” phase. I bet he’d gobble these muffins up 🙂

    • Great idea!! Love ways to sneak veggies in for those picky kiddos 🙂

  3. These look so wonderful! I love that they have zucchini in them – can’t wait to test them out when zucchini season rolls around 🙂

    • Thanks Erica! Seriously can’t WAIT till zucchini season!

    • Thanks SO much! It gives them that perfect sweetness, since there’s not too much added sugar!

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