Zucchini Chocolate Chip Blender Muffins
These zucchini chocolate chip blender muffins are the perfect way to start the day. Made without flour, sugar or oil, you’re going to love how simple these delicious muffins are to make. Plus, they’re the perfect way to use up extra summer zucchini.
Tips and Tricks
For super moist and fluffy muffins do not squeeze the moisture out from the zucchini. For less moist muffins, give the zucchini a gentle squeeze to release some of its natural juices. Either way, this recipe is easy and delicious.
Serve these muffins warm from the oven for best results. When storing, add a sheet of paper towel to the bottom of a sealable container. Store the muffins at room temperature for three to four days. Reheat any leftover muffins for 10-20 seconds in the microwave before enjoying.
How to Make Zucchini Chocolate Chip Blender Muffins
Preheat the oven to 350 degrees.
Add paper liners to a cupcake tray.
Option to give them a very light spray with non-stick baking spray.
Grate the zucchini. Option to squeeze out excess moisture with a cheese cloth or paper towel.
Add the rolled oats to the blender and buzz them until a powder forms.
Add the baking soda, salt, dates, eggs, maple syrup, 2% milk, cinnamon applesauce, and vanilla.
Buzz until a batter forms.
Pour the batter into a bowl and gently fold in the grated zucchini and mini chocolate chips.
Add the batter to the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Enjoy warm.
Storage
When storing, add a sheet of paper towel to the bottom of a sealable container. Store the muffins at room temperature for three to four days. Reheat any leftover muffins for 10-20 seconds in the microwave before enjoying. Looking for more healthy blender muffins?
Zucchini Chocolate Chip Blender Muffins
Ingredients
- 1.5 cups grated zucchini, option to squeeze out excess moisture
- 1¾ – 2 cups rolled oats, buzz until a powder forms, less oats for softer muffins
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4-5 dates
- 2 eggs
- ¼ cup maple syrup
- ¼ cup 2% milk
- ⅓ cup cinnamon applesauce
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
Equipment
- 1 cupcake tray
- 12 paper liners optional
- 1 blender
- 1 large bowl
Instructions
- Preheat the oven to 350 degrees.
- Add paper liners to a cupcake tray.
- Option to give them a very light spray with non-stick baking spray.
- Grate the zucchini. Option to squeeze out excess moisture with a cheese cloth or paper towel.
- Add the rolled oats to the blender and buzz them until a powder forms.
- Add the baking soda, salt, dates, eggs, maple syrup, 2% milk, cinnamon applesauce, and vanilla.
- Buzz until a batter forms.
- Pour the batter into a bowl and gently fold in the grated zucchini and mini chocolate chips.
- Add the batter to the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy warm.
4 Comments on “Zucchini Chocolate Chip Blender Muffins”
Can you add the ingredient measurements?
yes!! sorry about that!
Let me tell you, this was such an easy recipe and delicious. I made them for my friends (most are picky eaters) and they didn’t even know they were healthy until they asked for the recipe. Thank you! Will be making these for years to come!
I made these this morning with zucchini a neighbor was kind enough to give me from his garden. They were so good, I made sure to drop a few off to my neighbor as a thank you! I will be hanging on to this recipe.