Flourless Blender Zucchini Muffins

These mini-muffins tasted very... healthy. The texture was nice and moist. There was just a hint of cinnamon (I almost missed it, it was so subtle). I didn't have canola oil but an internet search said that I could use vegetable oil instead, which I did. I think they need more cinnamon, and maybe more spices overall, such as nutmeg & allspice for an "apple-y" flavor. I didn't add the chocolate chips, as I was wanting to keep this as low-cal low-carb as possible. Maybe that would have done the trick.

I’ve been trying various zucchini bread recipes this year to use up the non-stop zucchini supply from my garden. I’m eating the first of these muffins now, fresh from the oven, and I know right away that this recipe is one of my favorites. I love the flavor the oats provide, and the texture is very tender. Perhaps best of all is the ease of making them and the cleanup! Live that they are made in a blender. I skipped the chocolate chips, but added a few chopped pecans for texture and they turned out just scrumptious. These will be wonderful for filling my freezer with healthy treats for the next few months. Thanks for an easy, quick and delicious recipe!

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

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