Flourless Blender Zucchini Muffins

Flourless Blender Zucchini Muffins

1 Review
From: EatingWell.com, March 2019

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 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ 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 1½ cups)
  • 2 large eggs
  • ⅓ cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  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. 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 information

  • Serving size: 2 muffins
  • Per serving: 108 calories; 5 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 3 g protein; 13 mcg folate; 31 mg cholesterol; 7 g sugars; 6 g added sugars; 78 IU vitamin A; 3 mg vitamin C; 41 mg calcium; 1 mg iron; 130 mg sodium; 101 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carbohydrate, ½ starch

Reviews 1

April 06, 2019
profile image
By: valentina134
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
More Reviews