Healthy Flourless Zucchini Muffins
Healthy Flourless Zucchini Muffins- super easy to make and there’s only one dish to wash, your blender! They’re so moist and fluffy, no one will ever know they’re made with healthy ingredients!
It’s MUFFIN TIME! I feel like it’s been way too long since we’ve sat down and shared a muffin together. Wait, let me check…
It was in February! 5 months is a lifetime on the muffin scale.
Of all things to bring them back with, I thought zucchini would be the most fitting. Summertime is all about the zucchini and I can’t think of a better way to eat it then hidden inside a soft fluffy muffin. Can you?
If you guys remember the last muffin recipe, I mentioned having difficulty with them shrinking thanks to the wonderful complications of baking chemistry. Well the same thing happened the first time I tried to make these and I figured out that the applesauce is the culprit. Hence the reason why you see applesauce in the next photograph but not the finalized ingredient list.
Something about the acids in the applesauce keep a reaction from taking place that causes the muffins to stay fluffy once they’re baked. Basically. So I tried subbing in non-dairy yogurt instead and the problem was instantly solved. Phew!
These are just as easy to make as the rest of my flourless blender muffin recipes. It takes all of ten minutes to throw everything into the blender and then add a little shredded zucchini. You don’t even have to blot it with a paper towel.
I created this recipe in partnership with my friends over at Almond Breeze, who are the official almondmilk of Team USA Volleyball this year. They asked me to share something that will help you “Serve up Your Best” and I’m a firm believer that these muffins will do that. They’re my favorite thing to whip up for grab-n-go snacks or breakfasts during the week. I always feel satisfied and energized after I eat one. There’s no crash and burn like there is with their white flour, refined sugar counterpart.
I’m continually amazed at how good they turn out considering the wholesome ingredient list. If you haven’t tried my flourless muffins yet, these are a great place to start. I guarantee everyone will love them!
Healthy Flourless Zucchini Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1/4 cup unsweetened almond milk
- 1/2 cup dairy-free yogurt*
- 1/4 cup pure maple syrup
- 2 eggs**
- 1 teaspoon vanilla extract
- 4 tablespoons almond butter
- 2 cups rolled oats***
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 cup shredded zucchini (approx. 1 medium-size zucchini)
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F then grease or line a muffin tin for 12 muffins and set aside.
In a blender or a food processor, layer the wet ingredients first (almond milk to almond butter), then the oats and remaining dry ingredients (baking powder to ginger) on top. Blend on high for about 20 seconds, until smooth. Add the shredded zucchini then pulse a few times until evenly distributed in the batter. Lastly, add the chocolate chips and use a spoon to stir them in by hand.
Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full. Sprinkle with rolled oats and a few more chocolate chips then bake in the oven for 20 minutes, until light golden brown. Allow to cool for at least 15 minutes before digging in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
*I like to use almond milk yogurt
**I’ve had several readers report that this recipe works well with 2 flax eggs
***Be sure to use certified gluten-free oats for allergies
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why they only use Blue Diamond Almonds to make their almondmilk and are proud to be an official sponsor of USA Volleyball. Visitwww.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!
So crazy how a little substitution like yogurt for applesauce can make all the difference. Truthfully, I’ve got no qualms about eating sunken/failed muffins…I bet they tasted great, plus gave a wonderful excuse to test out the recipe again. :D Gotta love these fail-wins in baking.
This recipe looks awesome! I’m loving the almond butter + oat combo – I have everything I need to make these beauties a reality so I can enjoy them for breakfast/snack on repeat!
Yay for muffins! It’s been so long since I’ve made any! I feel like I go through phases where I make them all the time .. and then I sort of forget them for awhile. lol These look awesome! Zucchini muffins are the best during summer!
I love the blender muffins. Just toss it all in and blend away! It’s been a while since I baked anything, so now I’m feeling like I should get into the kitchen!
Zucchini is one of my favorite veggies, but I don’t think I’ve ever tried baking it into muffins. Interesting! One of my health coaching clients told me that she hates zucchini today, so I may just whip up these muffins so that I could trick her into eating zucchini ;-) I adore muffins too, and am probably going to make some kind of banana muffins in the next few days!
MMM it’s about time to start baking with zucchini agin. I’m starting to get tons of yellow ones.
That’s really interesting – I had no idea about applesauce in muffins causing them to shrink! These look absolutely perfect though. I can’t wait to get some local zucchini!
That’s not the case for all muffins. Just these because they are made in a blender!
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I’ve gotta give your blender muffins a go! What is it with that apple sauce? Baking can be so finicky, but it sounds like you’ve teased out the issue. These look so tasty and with those little chocolate chips.. even better! Delicious work, Sarah!
Recipe posting twins this week! These look awesome though. I love the addition of almond butter!
I just made blender muffins last night and they sank – wahhhh! I have zucchini growing in my garden and can’t wait to have a harvest so I can make these!!
The blender muffins can be tricky sometimes but they’re worth it once you figure them out. Bring on the zucchini!! :)
I have everything to make these delicious sounding muffins, minus almond butter. Will it work okay with peanut butter?
Hi Erin! Yes, peanut butter will work the same. Just keep in mind that it will make them taste like peanut butter whereas the almond butter has a more subtle flavor. If you love PB as much as I do then I’m sure they’ll be delicious! :)
I always say I love baking way more than cooking, but the science behind it can definitely be a pain in the butt. I don’t think I ever tried using applesauce in my flourless muffins, but I’ve seen it do weird things in other recipes so it’s a tricky one for sure.
Can I omit the chocolate chips? I’m trying to limit sugar.
Of course! You can also use nuts instead. :)
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These are really tasty but my blender wouldn’t mix it up very well, next time I’d go with the food processor :) To get the batter uniform I had to scrape it out of the blender and mix it up in a bowl, no big deal, just more dishes. I subbed almonds for the nut butter since I don’t have any almond butter and didn’t want them to taste peanutty.
Hi Anya! Sorry to hear you had a hard time with the batter. Almond butter definitely helps them blend better so I would recommend using that next time. Thanks for the feedback!
I made these to freeze for post-baby (plus oats are helpful for breastfeeding!) – I ate three before I could pack them away. Wow, SO good. I’m going to be trying more of your muffins soon!
Yay! Congratulations on giving birth, Ashley! And thank you so much for the feedback. I’m so happy you enjoyed them!
Has anyone with a nut allergy tried these substituting regular butter and milk for the almond butter and milk?
Hi Victoria! You can sub vegetable oil and pretty much any kind of milk will do. Hope that helps!
I don’t have baking powder on hand today, can I omit it?
Yum!! I made these tonight for breakfast tomorrow. They smelled so good that I couldn’t wait and I had one for a late night snack. They are sooo good!
I used honey and I also peeled and roughly chopped the zucchini (about 1 medium) and just blended it up with everything else!! Less work and undetectable this way! I left out the chocolate chips and still found them to be perfectly sweet for our tastes. These will be a staple around here! Thanks for the great recipe.
So glad you enjoyed them, Lauren! Thanks for sharing your tips. :)
I just made these muffins and they’re so good! Thanks for the great recipe.
I’m glad you enjoyed them! Thank you for the review, Meghan!
These are my new favorite! Thank you for the recipe!
Hi! I just made these with the flax egg and they turned out really gummy. I’m wondering if I over blended them? I’ve made two of your vegan gf muffin recipes and they have been amazing. Could I just use oat flour and mix them by hand? Do you think that would work? Much thanks!
Hi. My son is allergic to all nuts including almonds. Is there a suggestion to make similar recipes where things like almond mild and butter are called for? a replacement? Thank you!
Of course! You can use any kind of milk you want and sub oil for the nut butter.
These are excellent and sooo easy to make! I used a very ripe banana instead of yogurt and subbed pecans for the choco chips and they turned out great. Pumpkin pie spice instead of the cinnamon & ginger also added a nice spice to them. I think I will be making these often!
I love these muffins. I’ve tried several of the blended muffin recipes and all have turned out well. One question though. Where do I find the nutrition facts? I want to find the WW point values.
Hi Darla! I’m working on converting all of my recipes to a new plugin which includes nutrition facts. I’ll add this one to the list to do ASAP! :)
Do you know the calorie count
I used the suggestion of the flax egg and they are a little gummy but still delicious. I used raisins instead of chocolate chips since Camryn loves them. She just devoured one so I’m pretty sure they were a hit! She’s not a fan of zucchini so it was nice tricking her into eating some especially since we have so many from our garden.
Thanks for the review, Kelli! I’ve never had good results making the blender muffins with flax eggs but some readers say it works well for them. I think it’s all relative to what your expectations are. I personally like a big fluffy muffin so I always use eggs. :)
These were great! I’m wondering if I can make them with carrot instead of zucchini, for a spiced carrot muffin, or if there would too much of a moisture difference.
I think that would work about the same! If they turn out a little more dry than the zucchini version you could always add a tablespoon or two of milk to the recipe next time.
I made these and they’re easy and delicious. I want to make them for the second time in a week but I’m out of yogurt. Will sour cream work as a substitute?
It seems like it would but I can’t be sure without testing it myself. I’m sure they will still be edible if not exactly the same. :)
I made these and the texture was amazing! I subbed homemade whole milk kefir for the yogurt/almond milk. Only complaint from my kids “not sweet enough”. Ugh! Is it just my family? (I didn’t use the chocolate chips.) I am trying to steer us away from such sweet treats but it is always about finding that middle ground. I think I will give in and try again with a little more maple syrup or I was thinking of adding 1/4 cup coconut sugar. Has anyone tried subbing canned pumpkin for the zucchini? I loved the zucchini but my family is requesting pumpkin. I loved this recipe so much and I am curious if it would work if I made the swap.
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These are so fluffy! Turned out great.
I’m still getting zucchini in our produce delivery and this was a great way to use it! Plus our dishwasher is currently broken so I love the simplicity of throwing all ingredients in the blender.