Blender Zucchini Chocolate Chip Muffins
A real treat while still getting you to your daily fiber goals
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
Ingredients
Scale
- 2 cups rolled oats
- 8 medjool dates, pitted
- 2 cups grated zucchini
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/4 cup unsweetened desiccated coconut
- 2 eggs
- 2 Tablespoons whole psyllium husk
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/2 cup chocolate chips
- *sea salt for sprinkling (We love Maldon sea salt flakes)
Instructions
- Preheat oven to 350 degrees.
- Add oats, dates, zucchini, maple syrup, almond butter, coconut, eggs, psyllium, baking soda and salt to a blender. Blend until mostly smooth.
- Stir in chocolate chips, but reserve 2 Tablespoons for topping muffins
- Line muffin tray with liners, add a heaping ¼ cup of batter to each muffin cup. Sprinkle generously with sea salt flakes.
- Bake for 20 to 25 minutes until just starting to very lightly brown on top.
Nutrition
- Serving Size: 1 muffin
- Calories: 249
- Sugar: 21 grams
- Sodium: 201 mg
- Fat: 9 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 6 grams