The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender.
The chocolate chips are an optional but excellent addition.
Pulse oats in a blender until finely ground.
Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend.
Add zucchini, eggs, brown sugar, oil and vanilla; puree until smooth.
(The batter will be wet.)
Stir in chocolate chips, if using.
Fill the prepared muffin cups.
Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes.
Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
