Flourless Blender Zucchini Muffins

Flourless Blender Zucchini Muffins

from eatingwell.com
50 min
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.