LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, March 2019
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

    Advertisement
  • 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.

Tips

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; carbohydrates 13.5g; dietary fiber 1.2g; sugars 6.6g; fat 5.1g; saturated fat 0.7g; cholesterol 31mg; vitamin a iu 78IU; vitamin c 2.9mg; folate 12.8mcg; calcium 41mg; iron 0.7mg; magnesium 14.7mg; potassium 100.8mg; sodium 130.2mg; thiamin 0.1mg; added sugar 6g.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2019
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