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Blender Zucchini Muffins

These muffins are the perfect breakfast or snack idea. They are fluffy, healthy, and take 30 minutes!
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Prep Time:10 mins
Total Time:30 mins
Course: Breakfast, brunch, Snack
Keyword: blender, breakfast, brunch, easy, food processor, healthy, muffins, snacky snack, zucchini
Servings: 12 muffins
Author: Gabi Fletcher

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.