Blender Zucchini and Oat Muffins

Name: Blender Zucchini and Oat Muffins
Total time: 25 min
Yield: 12 personnes
Ingredients: 2 cups rolled oats (not quick oats); 8 medjool dates, pitted (about 3/4 cup); 1/2 cup olive oil; 1/4 cup real maple syrup; 2 cups zucchini, grated (about 1 medium zucchini); 2 eggs; 1 teaspoon baking soda; 1/2 teaspoon coarse kosher salt; chocolate chips (optional, for topping)

Rolled oats, fresh zucchini, and sweet medjool dates form the base of these wholesome, fiber-rich muffins. A quick blitz in the blender creates a simple batter that yields a moist and tender snack.

25 min

12 pers

175°C

oven

Brunch

healthy

vegetarian

gluten-free

zucchini

Pinch of Yum

Ingrédients

12 pers

2 cup rolled oats · not quick oats
8 medjool dates · pitted
1/2 cup olive oil
1/4 cup real maple syrup
2 cup zucchini · grated
2 eggs
1 tsp baking soda
1/2 tsp coarse kosher salt
chocolate chips · optional, for topping

Préparation

1
Preheat the oven to 175°C.
2
Grate the zucchini using the large holes of a box grater. Squeeze the shredded zucchini with paper towels multiple times to effectively remove excess moisture.
3
Combine all ingredients in a blender and process until a chunky batter forms.
4
Pour the batter into a greased or lined muffin tin. Top with chocolate chips if desired.
5
Bake for 15-18 minutes, or until the tops spring back when gently pressed. Sprinkle with sea salt after baking if preferred.