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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