If you would have told me even a handful of years ago that I’d love putting zucchini in my snacks, I would have laughed myself sick. But I’m literally eating my words because zucchini is a miracle worker! Not only does it keep baked goods extra moist without the addition of any extra fat, but it’s also a great way to get those picky eaters to eat more veggies.
- Yield: 12 MUFFINS
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 1 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 1 tbsp (15 ml) vanilla extract
- 1 cup (115 g) shredded zucchini, squeezed of excess liquid
- ½ cup (90 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the zucchini and chocolate chips, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the zucchini and chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.