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Vegan No Oil Zucchini Muffins with Chocolate Chips

You can feel good about eating one of these healthy vegan zucchini muffin recipe with chocolate chips without any guilt. They have no oil, refined sugar, or eggs in the batter. The mix of the spices and added crunch of the oat and millet adds a unique texture that makes this recipe stand out.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: no oil, oil-free desserts, whole foo plant based, whole food, Zucchini, zucchini bread
Servings: 12 people

Ingredients

  • 10 Medjool dates pitted and chopped
  • 1 cup unsweetened nondairy milk *see notes for how to easily make this
  • 2 tsp vanilla extract
  • 1-1/4 cups old-fashioned rolled oats
  • 3/4 cup millet dry and uncooked
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 2 cups zucchini washed, unpeeled and grated
  • 1/2 cup chocolate chips optional - dairy free or unsweetened

Instructions

  • Pit dates if needed and place in bowl with nondairy milk and vanilla. Make sure the dates are covered with the liquid. Set aside for 15 minutes.
  • Using a food processor or blender, grind the oats and millet into flour for about 40 seconds. The millet is hard and won't break down completely.
  • Transfer the ground oat and millet mixture to a medium sized bowl and mix in the cinnamon, baking powder, baking soda, ginger and nutmeg. Mix well.
  • Place the dates and nondairy milk mix into a food processor or blender and blend until smooth.
  • Stir the liquid mixture into the dry mixture and mix well.
  • Add the zucchini and chocolate chips or nuts if using.
  • Spoon the batter into a paper or silicone cup lined muffin pan. Fill almost to the top as the mixture will not rise very much. If you want to make more smaller muffins, fill each muffin cup only 3/4 of the way full.
  • Bake in a 350° oven for 25-30 minutes. To test for doneness, the top should be medium brown and the muffins firm, but dense and moist inside.
  • Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Let cool° before serving.

Notes

Using a fresh jar of nutmeg, ginger and cinnamon will really bring out the flavor of the muffins.
This recipe is pretty sweet, it you prefer to lower the sweetness, use a few less dates. 
When mixing the oatmeal and millet, it is OK if the millet doesn't break down completely. The coarser texture is one of the reasons these muffins are so good. 
To make a cup of nondairy milk: No need to buy it just to make this recipe. Instead: Mix 1 tablespoon of almond or oat flour with 1 cup of water and mix on a high speed in a blender until smooth. 
To make oatmeal or almond flour:  Simply blend a cup of old fashioned rolled oats or almonds in a blender until it looks like flour. 
If you would like to make this recipe in a loaf pan, lower the oven temp to 325 degrees and bake for 65 minutes or until the top is a medium brown color. 
If adding chocolate chips, look for chips that are dairy-free and/or unsweetened. Most supermarkets now carry the dairy-free kind made by Enjoy Life.
For unsweetened chocolate chips, I like - Pasha Brand -Organic 100% Cacao Unsweetened Dark Chocolate Chips you may have to go to a heath-food store or buy online. 
Trader Joe's also sells 100% cacao unsweetened chocolate chips, but I found they had traces of dairy in them.
If you are trying to limit sodium, use Sodium Free Baking Soda