These healthful Gluten-Free Zucchini Muffins are made with natural, nutritious ingredients and no refined sugars. They're tall, moist, flavorful, and loaded with zucchini!
Course Breakfast, Snack, Vegetarian
Cuisine American, Vegetarian
Keyword Gluten Free Zucchini Muffins
Prep Time 30minutes
Cook Time 23minutes
Total Time 53minutes
2cups (195g)old-fashioned oats
7-8whole coarsely chopped fresh medjool dates(remove pits), 3/4 cup (117g)
1/3cup (67g)melted coconut oil
3tablespoonsmashed banana(~3/4 a large banana)
1/4cup (85g)pure maple syrup
2cups (252g)grated zucchini(See Note 1)
1/4teaspoonfine sea salt
1 and 1/2teaspoonpure vanilla extract
1/2cup (93g)dark chocolate chips
1/4cup (40g)mini chocolate chips
PREP: Preheat the oven to 350 degrees F. Generously grease 12 cavities of a muffin tin with nonstick spray (muffin liners won't work well).
BLENDOATS: Add 2 leveled cups of oats to a blender or food processor. Blend until the oats resemble flour -- a fine powder. If needed, stir and continue blending to break up larger chunks of oats. Pour powdered oats into a large bowl.
BLENDOTHERINGREDIENTS: Remove the pits and coarsely chop up the dates. Measure to get 3/4 cup and then add into the now-empty blender that you used for the oats. Pour the melted coconut oil on top of the dates. Mash a banana to get 3 tablespoons of mashed banana and add that the blender. Blend, scraping down the sides as needed, until you get a thick paste. Scrape all of this paste out of the blender and add to the bowl with the oats.
FINISHBATTER: In the same bowl, add the maple syrup, grated zucchini (See Note 1), 2 eggs, salt, baking soda, baking powder, cinnamon, nutmeg, and vanilla extract. Stir with a wooden spoon or electric hand mixer until you have a thick batter (it will seem very dry at first, but keep stirring). Add in the chocolate chips and stir until incorporated. Divide the batter evenly among the prepared muffin tin -- the batter should fill exactly 12 cavities about 3/4 the way full. If desired, sprinkle a few more miniature chocolate chips on top of the muffins.
BAKE: Bake for 22-26 minutes or until no longer gooey/wet looking on top and the sides are lightly browned. Remove from the oven and let stand in the pan for 3-4 minutes before gently removing (use the tines of a fork to gently coax out the muffins) and setting on a cooling rack to finish cooling.
ENJOY: Enjoy muffins warm; these muffins are even better the second day! Store muffins in an airtight container at room temperature. Best enjoyed within 2-3 days. Freeze leftover muffins.
Note 1: Grate the zucchini on the large holes of a grater. If the zucchini is excessively wet, wring it off a few times with paper towel or cheesecloth (I rarely do this unless it's dripping wet).