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Summer's bounty of zucchini just found its true calling in these delightful feel-good muffins! Picture this: a recipe that blends the freshness of garden zucchini with the wholesome goodness of oats, dates, and a touch of maple syrup. The result? Muffins that are not only nutrient-packed but also irresistibly delicious.
These zucchini muffins strike the perfect balance between dense and airy, avoiding the heaviness of some baked goods and the cloying sweetness of others. They're the kind of treat that satisfies your cravings while still feeling like a nourishing choice. Thanks to a simple blitz in the blender, the ingredients come together effortlessly, creating a wholesome dough that's as easy to make as it is to enjoy.
Get ready to experience muffins that are both heartwarming and fulfilling. You’ll find that they’re a versatile addition to your summer menu, ideal for a quick breakfast, an energizing snack, or a guilt-free dessert. And if you’re curious about the secret behind these delightful morsels, stay tuned – the recipe reveals the magic behind every bite.
Recipe from Pinch of Yum
Total Time: 12 Minutes
Servings: 12 Muffins
Ingredients
2 cups rolled oats
8 medjool dates, pitted (about 3/4 cup)
1/2 cup olive oil
1/4 cup real maple syrup
1–2 zucchini, grated (about 2 cups total)
2 eggs
1 teaspoon baking soda
pinch of sea salt and/or cinnamon (optional)
chocolate chips (optional, for topping)
Instructions
Preheat the oven to 350 degrees.
Mix all ingredients in a blender until a chunky batter comes together.
Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
Sprinkle warm muffins with sea salt (optional)
Serve warm or cool!
Notes
Recipe developer recommends reserving a little bit of the grated zucchini, blend everything, and then add the last bit of zucchini so it doesn’t all get too pureed.
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