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.

Carolyn Casner
Source:, March 2019

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

108 calories; protein 2.5g 5% DV; carbohydrates 13.5g 4% DV; dietary fiber 1.2g 5% DV; sugars 6.6g; fat 5.1g 8% DV; saturated fat 0.7g 3% DV; cholesterol 31mg 10% DV; vitamin a iu 78IU 2% DV; vitamin c 2.9mg 5% DV; folate 12.8mcg 3% DV; calcium 41mg 4% DV; iron 0.7mg 4% DV; magnesium 14.7mg 5% DV; potassium 100.8mg 3% DV; sodium 130.2mg 5% DV; thiamin 0.1mg 5% DV; added sugar 6g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Love them very moist...however I replaced the canola oil for coconut oil and the sugar for Stevia because I cannot eat sugar. I didn t use chocolate chips but added a couple of tablespoons of pepitas...Delicious Read More