Vegan | Plant Based | Gluten Free
Say hello to these delicious and healthy coffee cake muffins! These vegan muffins are made with bananas and whole grain gluten-free oats. They’re so easy to make right in a blender for a fluffy airy texture that will make your taste buds dance with joy. Not only are they super tasty, but they are also packed with nutrients that will keep you energized throughout the day – tasty vegan breakfast anyone?
If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.
These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.
If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.
If you’re looking for a gluten-free vegan breakfast, this is a wonderful way to start the day.Zucchini Oatmeal is hearty, easy to make, and tastes just like regular oatmeal. It incorporates vegetables, whole grains, fruits, nuts, seeds, and plant protein for a complete and satisfying meal. This easy apple cinnamon version is perfect for fall and tastes just like your favorite apple crisp.
Zucchini is a healthy vegetable that is high in fiber, low in calories and rich with vitamins and nutrients. Its mild flavor makes it the perfect vegetable to add to oatmeal because you can’t taste it at all! The texture of zucchini also adds a nice creaminess. Because zucchini is so low in calories and carbs, this is a healthy, protein-rich, high volume and low calorie breakfast.
Adding zucchini to oatmeal is kind of like making zucchini bread. The mild flavor of zucchini combined with the nuttiness of oats is a match made in heaven and is enhanced by using spices like cinnamon and nutmeg.
My personal favorite is gluten free rolled oats, but old fashioned, quick oats, or even steel cut oats can be used. If you choose to use steel cut oats, you would need to adjust the recipe and cook time below due to their density and texture. Alternatively, rolled, old fashioned and quick oats can be used interchangeably.
Definitely! Zucchini oatmeal can certainly be made ahead of time and is a great addition to a plant-based meal prep. It makes for a great grab-and-go breakfast and can be enjoyed both hot or cold. When reheating your oats, you may want to add a little extra plant-based milk or water for extra creaminess and moisture.
