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. Source:, March 2019

Carolyn Casner


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; 5.1 g total fat; 0.7 g saturated fat; 31 mg cholesterol; 130 mg sodium. 101 mg potassium; 13.5 g carbohydrates; 1.2 g fiber; 7 g sugar; 2.5 g protein; 78 IU vitamin a iu; 3 mg vitamin c; 13 mcg folate; 41 mg calcium; 1 mg iron; 15 mg magnesium; 6 g added sugar;

Reviews (1)

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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