flourless blender zucchini muffins
Recipes
Banana Bread
Flourless Blender Zucchini Muffins
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 neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (optional)
Directions
- Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- 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.
- 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.
