If you need a quick way to use up a zucchini or two, this zucchini muffin recipe is shouting your name. I love quick breads, but I love quick muffins even better. They take 30 minutes from start to finish, and you are left with a delicious breakfast or snack. These zucchini muffins are made in the blender, use wholesome ingredients, and are oh-so-fluffy. They are perfect for a breakfast or brunch gathering. Also, this recipe is an amazing way to get some vegetables into your diet (or your kids’ ;).
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What ingredients do I need to have to make these muffins?
If you have a zucchini or two lying around, I bet you have most other ingredients as well. I say 1-2 zucchinis for these muffins because it really depends on the size. If you have one large zucchini, you are set. If you have two small zucchinis, you are also golden. The ingredients are listed below.
- Zucchini:)
- Whole wheat flour (you can substitute all-purpose flour)
- Old fashioned oats
- Coconut sugar (and/or sugar replacer* see notes)
- Eggs
- Almond milk (any milk works!)
- Almond butter (I would not sub in peanut butter for this. If you need a sub I recommend cashew butter)
- Ground cinnamon (flAAAVorrr)
- Ground ginger (optional)
- Baking powder
- Baking soda
- Vanilla extract
- Salt
While that might look like quite the ingredient list, most of these items you already have on hand. The best part is that it’s a one-bowl recipe. Meaning you throw everything in the blender, and BAM, your batter is done.
Do I need a blender or food processor to make these muffins?
You do not NEED a blender or food processor for these muffins, but they will be a lot easier with one. I recommend a high-powered blender or food processor, so you do not need to grate your zucchini in advance. However, if you do not have a food processor, I have a few tips in order that anyone can make these!
- You will need to grate your zucchini. (If you are using a blender, you will throw chunks of the zucchini in, but you cannot do that without a blender;)
- Use oat flour! Unless you want baked oatmeal or a not-so-fluffy muffin. I bet whole oats would still taste delicious, but the texture would be quite different.
- Follow the rest of the directions by placing all ingredients into a large mixing bowl. Mix everything with a whisk until fully combined, then bake!
Are these zucchini muffins healthy?!
These blender muffins are healthy! We use almond butter to replace oil and use unrefined sugar to sweeten. I love a good classic bakery muffin, but when I am craving something more on the healthy side, these are the muffins I turn to. They make me feel full and satisfied when I have a few with some eggs or a chicken sausage in the morning.
One more pro of making these muffins is that the zucchini incorporated into this recipe gives us that moist muffin. We are adding a lot more moisture than we think because zucchinis are mostly water. Therefore, we do not need much almond butter (AKA, traditional oil) to give us a moist muffin! The zucchini does that for us!
Blender Zucchini Muffins
Ingredients
- 1-2 zucchinis Cut 2 small zucchini or 1 large zucchini into half-coin shapes. You should have about 2 cups of zucchini chunks.
- 1 ¼ cup whole-wheat flour sub AP if needed
- 1* cup rolled oats I use just shy of one cup. Too many oats = slightly dry.
- ½ cup coconut sugar I sub ¼ coconut sugar and ¼ cup erythritol/monk fruit sweetener. My dad appreciates the lower sugar. Both work great. I use half and half.
- 2 large eggs
- ¼ cup almond milk unsweetened
- ¼ cup almond butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnnamon
- ½ tsp salt
- ½ tsp ground ginger
Instructions
- Preheat oven to 350°F. Grease a muffin pan.
- Throw all your ingredients into the blender or food processor. See notes above if you do not have a food processor/blender.
- Blend all the ingredients on high for about 1 minute. Scrape down the mixer and repeat for 30 seconds. The most important thing is to make sure there are no zucchini chunks remaining!
- Scoop your batter into the 12-muffin pan. They should be quite full.
- Bake for 15-20 minutes. Let cool for 10 minutes before digging in. Serve with butter or just on their own. Store on the counter for up to 5 days in a sealed container or plastic bag.
Did you love these easy blender muffins? Let me know down below in the comments section;)
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