Gluten Free Zucchini & Blueberry Muffins

You guys I baked again. Maybe its not so bad. I may have even enjoyed it a little bit. I think having Sarah up the past week and coming up with the Deconstructed Strawberry Rhubarb Crumble inspired me to explore outside of my comfort zone. And if we're being honest I called up Sarah, the token family baker, for ratio questions-flour to baking powder and so forth. Sarah if you're reading this, thank you!

I was so happy with how these muffins turned out! I not only wanted them to be delicious I also wanted to see if I could get away with making them more on the "healthy-ish" side. I used oat flour instead of wheat flour and I used maple syrup and honey instead of refined sugar. They came out beautiful-nice moist texture and perfect amount of sweetness. And best of all they were husband approved! So with zucchini in full season right now I see myself baking these on a regular basis.

Makes 12



2 cups of oat flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of cinnamon

pinch of salt


I medium sized zucchini grated

1/2 cup of melted coconut oil

2 eggs

1/2 cup of honey

1/2 cup of maple syrup

1/2 teaspoon of vanilla extract

Generous cup of blueberries

Note: Oat flour is simply oatmeal ground. Take two cups of dry oatmeal and grind in a blender for the flour.


Preheat oven to 350. Grease a 12 muffin tin (I used some coconut oil) or line with baking cups. In a bowl whisk dry ingredients together. Set aside. In a separate bowl mix wet ingredients until well blended. Pour in the dry ingredients stirring slowly until well incorporated. Stir in blueberries. Distribute the batter evenly in the muffin tin. Muffin cups should be about 3/4 full, they will rise in the baking process. Put in the oven for about 20-25 minutes or until toothpick inserted in center comes out clean. Let cool for about 5 minutes before taking muffins out. Store in the fridge.....if you don't eat them all in one sitting.

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