Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Zucchini Blender Muffins (oil-free, gluten-free, nut-free)


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 10 muffins 1x
  • Diet: Vegan

Description

Extra zucchini from the garden? Make a batch of my vegan zucchini blender muffins! They are also oil-free, gluten-free and nut-free.


Ingredients

Scale

Instructions

  1. Preheat oven to 375 F. Grease or spray 10 cups of a standard size muffin tin.
  2. In a blender or food processor, process the oats, pepitas, syrup, vanilla, salt, nutmeg and apple juice until blended. Transfer to a large bowl and stir in baking soda and zucchini (and optional raisins) until well-blended. Divide evenly between prepared muffin cups, smoothing tops.
  3. Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then remove from tin. Serve warm or cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days or the freezer for up to 3 months.

  • Category: Muffins
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 137
  • Sugar: 10.1 g
  • Sodium: 209.8 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 21.6 g
  • Fiber: 2.3 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

Keywords: muffins, vegan, zucchini, oil-free, gluten-free, blender

powerhungry