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.

Zucchini Chocolate Chip Blender Muffins – Healthyish Foods

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.

Zucchini Chocolate Chip Blender Muffins – Healthyish Foods

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 – Healthyish Foods

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.
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Ingredients

  • 1.5 cups grated zucchini, option to squeeze out excess moisture
  • 1 ¾ cup rolled oats, buzz until a powder forms
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4-5 dates
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup 2% milk
  • 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.

Nutrition

Serving: 1serving, Calories: 128kcal, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 209mg, Potassium: 139mg, Fiber: 2g, Sugar: 12g, Vitamin A: 96IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg