Blender Zucchini Muffins

Looking for a tasty yet healthy snack or breakfast option? These Blender Zucchini Muffins with walnuts and chocolate chips are the perfect solution! Not only do they pack a punch of flavor with a delightful balance of sweet, savory, and nutty, but they’re also loaded with wholesome ingredients and come together in no time.

Why These Zucchini Muffins Are a Must-Try

1. Packed with Nutrients: These muffins include zucchini, which is full of vitamins, minerals, and antioxidants. Zucchini adds moisture and helps lower the calorie count of the muffins while adding fiber.
2. Great for Gluten-Free Diets: Almond flour and oats are used as the base of this recipe, making it naturally gluten-free. For those who are sensitive to gluten or following a gluten-free lifestyle, this recipe is a fantastic option.
3. Naturally Sweetened: Instead of refined sugars, we use a titch of pure maple syrup (or honey) to sweeten the muffins. Maple syrup offers a mild sweetness without overpowering the flavor.
4. Loaded with Healthy Fats: These muffins are packed with heart-healthy fats from the almond flour, olive oil, and walnuts, making these muffins not only delicious but also nutritious.
5. Dairy-Free Option: With the use of almond milk and dairy-free chocolate chips, these muffins can easily be made dairy-free for those with lactose intolerance or on a vegan diet.

Ingredients in Blender Zucchini Muffins

• Zucchini: Is the star of the show in this recipe. 
• Maple syrup: Just a ¼ cup of maple syrup adds a hint of sweetness to these muffins. Feel free to substitute honey if needed.
• Eggs: Help the muffins hold together and rise when baking. I think two flax eggs would work in this recipe though it has not been tested.
• Olive oil: Just a couple of tablespoons of olive oil add heart healthy monounsaturated fats to these muffins. Don’t worry – you can’t even taste the olive oil in the final product.
• Almond milk: I use unsweetened almond milk but feel free to use any milk of choice.
• Oats and almond flour: Combine to give structure to these muffins. Be sure to use certified gluten-free oats to keep this recipe 100% gluten free. 
• Cinnamon, nutmeg, vanilla extract, and salt: Add a warmth to these muffins that makes them a perfect companion to a cup of coffee or tea.
• Baking soda: Helps these muffins rise and give them a fluffy yet dense texture.
• Chocolate chips and walnuts: Add some sweetness and crunch to these muffins that make them irresistible! Be sure to use dairy-free chocolate chips if needed.

Tips for Perfect Blender Zucchini Muffins

• Use a High-Speed Blender: For a smoother batter, a high-speed blender works best to combine the wet and dry ingredients seamlessly. However, if you don’t have a blender, you can mix the ingredients in a large bowl.
• Spray Your Pan: Using non-stick cooking spray helps these muffins pop right out of the pan. If you use muffin liners, be sure to still spray them.
• Add More Mix-ins: Feel free to get creative! You can add other mix-ins like dried fruit (raisins, cranberries), seeds (chia, pumpkin), or even shredded coconut.
• Store Leftovers: These muffins store well! Keep them in the fridge for up to 1 week or in the freezer for up to 3 months.

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Print Recipe

Blender Zucchini Muffins

Author: Madeline Cooking Method: Baking Courses: Breakfast, Snacks Recipe Keys: Dairy Free Gluten Free

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 12

Description

These Blender Zucchini Muffins with walnuts and chocolate chips are a delicious and healthy option. Perfect for breakfast or a snack, these muffins are gluten-free, dairy-free, and easy to make using just a blender! Enjoy a flavorful combination of moisture, crunch, and sweetness in every bite.

Ingredients

Servings

For the wet ingredients:

• 1 medium zucchini (chopped)

• ¹⁄₄ cup maple syrup

• 2 large eggs

• 2 tbsp olive oil

• ¹⁄₃ cup unsweetened almond milk

• 1 tsp vanilla extract

For the dry ingredients:

• 1 cup old-fashioned oats (90 g)
• 1 cup almond flour (packed, 112 g)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¹⁄₄ tsp ground nutmeg
• ¹⁄₄ tsp salt

For the mix-ins:

• ¹⁄₃ cup walnuts (chopped)
• ¹⁄₃ cup chocolate chips

Instructions

1. Preheat & Prep:

   Start by preheating your oven to 350˚F (175˚C). Spray a 12-count muffin tin with non-stick cooking spray to prevent sticking.

2. Blend the Wet Ingredients:

   In a high-speed blender, combine the zucchini, maple syrup, eggs, olive oil, almond milk, and vanilla extract. Blend until smooth.

3. Combine the Dry Ingredients:

   Add the oats, almond flour, baking soda, cinnamon, nutmeg, and salt to the blender. Pulse until everything is well combined.

4. Stir in the Mix-ins:

   Add the chopped walnuts and chocolate chips to the batter. Gently fold them in, ensuring they are evenly distributed.

5. Bake:

   Spoon the batter evenly into the 12 muffin cups. Sprinkle a few extra chocolate chips on top of each muffin for added sweetness and a decorative touch.Bake at 350˚F for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings: 12 ServingCalories:183kcalTotal Fat:11gSaturated Fat: 2gTrans Fat: 0gCholesterol:27mgSodium:166mgPotassium:142mgTotal Carbohydrate:15gDietary Fiber: 2gSugars: 6gProtein:5gCalcium: 66mgIron: 1mg

Note

*See the full post for tips and substitutions.

*Nutrition content may vary based on brands used. Nutrition info calculated without extra chocolate chips sprinkled on top.

Keywords: blender zucchini muffins, healthy muffin recipe, dairy-free muffins, gluten-free muffins, almond flour muffins, healthy snacks, muffin recipe with walnuts, zucchini chocolate chip muffins