Flourless Blender Zucchini Muffins

Flourless Blender Zucchini Muffins

12
The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they're the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.

Ingredients

  • 1 ½ cups rolled oats

    see Tip

  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium zucchini

    shredded, about 1 1/2 cups

  • 2 large eggs
  • ⅓ cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

    Optional

Directions

  1. 1

    Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  2. 2

    Pulse oats in a blender until finely ground. Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend. Add zucchini, eggs, brown sugar, oil and vanilla; puree until smooth. (The batter will be wet.) Stir in chocolate chips, if using. Fill the prepared muffin cups.

  3. 3

    Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Flourless Blender Zucchini Muffins

Flourless Blender Zucchini Muffins

50 min12

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About this Recipe

Looking for a healthy, gluten-free breakfast or snack that comes together in a flash? These Flourless Blender Zucchini Muffins are your answer, delivering deliciousness with minimal effort and a healthy dose of hidden vegetables.

Why This Recipe Works

The magic truly happens in your blender, transforming simple ingredients like whole rolled oats and fresh zucchini into a smooth, wholesome batter. This clever, one-bowl approach makes whipping up a batch incredibly easy, saving you time and dishes while ensuring a perfectly balanced texture. It's a testament to how simple techniques can yield impressive results.

What to Expect

Prepare for soft, tender muffins with a hint of warming cinnamon and a natural sweetness from brown sugar and shredded zucchini. Baking these in a mini muffin tin yields perfect bite-sized treats, ideal for grab-and-go moments. Each bite is satisfyingly moist, and if you choose to add them, the optional mini chocolate chips melt into delightful pockets of sweetness. The entire process from preparation to enjoying your first muffin takes about 50 minutes, resulting in 12 satisfying, naturally gluten-free servings.

Customization & Variations

While mini chocolate chips are an excellent addition, feel free to skip them for a less sweet option or to highlight the zucchini flavor. You could also experiment with a sprinkle of chopped nuts for added crunch or a dash of ground nutmeg for a different spice profile. This recipe is wonderfully adaptable to your pantry and preferences.

Serving & Context

These wholesome muffins are fantastic for a quick breakfast on busy mornings, a healthy afternoon pick-me-up, or even packed in lunchboxes. They pair wonderfully with a cup of coffee or a glass of milk, offering a guilt-free indulgence any time of day.

Frequently Asked Questions