I’m so excited to share these blender zucchini muffins with you today! They’re made with wholesome oats and creamy almond butter, and the best part is that everything just gets tossed into your blender for the easiest cleanup ever. These have become my go-to breakfast during zucchini season, and I think you’re going to love how moist and flavorful they turn out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 muffins |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 32-38 g
- Fat: 75-90 g
- Carbohydrates: 270-300 g
Ingredients
For the batter:
- 1/2 cup coconut yogurt
- 1/3 cup almond butter
- 1/4 cup almond milk
- 1/3 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups oats
- 2 tbsp potato starch
- 1 tbsp flaxseed meal
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
For the stir-ins:
- 1 cup zucchini (shredded and squeezed dry to prevent sogginess)
- 1/2 cup chocolate chips
Step 1: Toast the Oats and Prepare the Pan
- 2 cups oats
Preheat your oven to 425°F and grease 8 muffin cups with oil or cooking spray.
While the oven heats, toast the oats in a skillet over medium-high heat, stirring frequently, for 8-10 minutes until they're lightly golden and fragrant.
This toasting step develops a deeper, nuttier flavor that really enhances these muffins—it's worth the few extra minutes!
Transfer the toasted oats to a bowl and set aside to cool slightly.
Step 2: Blend the Wet and Dry Ingredients
- 1/2 cup coconut yogurt
- 1/3 cup almond butter
- 1/4 cup almond milk
- 1/3 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- toasted oats from Step 1
- 2 tbsp potato starch
- 1 tbsp flaxseed meal
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Add the coconut yogurt, almond butter, almond milk, maple syrup, apple cider vinegar, and vanilla extract to a blender and blend on high until completely smooth and well combined.
Pour this wet mixture into a large mixing bowl.
In the same bowl, add the toasted oats from Step 1, potato starch, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Stir everything together until just combined—don't overmix, as this can make the muffins dense.
Step 3: Fold in Zucchini and Fill Muffin Cups
- batter from Step 2
- 1 cup zucchini
- 1/2 cup chocolate chips
Gently fold the shredded and squeezed-dry zucchini into the batter from Step 2 until evenly distributed.
Divide the batter equally among the 8 greased muffin cups, filling each about three-quarters full.
Sprinkle chocolate chips over the top of each muffin, pressing them gently into the batter.
I find that dividing the batter first and then topping ensures every muffin gets an even amount of chocolate chips.
Step 4: Bake with Two-Stage Heat
Place the muffin pan in the preheated 425°F oven and bake for 5 minutes to set the tops.
Then lower the oven temperature to 350°F and continue baking for 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
The two-stage baking method helps create a tender crumb while preventing the tops from browning too quickly.
Step 5: Cool and Serve
Let the muffins cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely.
This brief cooling in the pan allows them to set up just enough to remove easily without breaking, while finishing on the rack prevents them from getting soggy on the bottom.
Chocolate Chip Blender Zucchini Muffins
Ingredients
Method
- Preheat your oven to 425°F and grease 8 muffin cups with oil or cooking spray. While the oven heats, toast the oats in a skillet over medium-high heat, stirring frequently, for 8-10 minutes until they're lightly golden and fragrant. This toasting step develops a deeper, nuttier flavor that really enhances these muffins—it's worth the few extra minutes! Transfer the toasted oats to a bowl and set aside to cool slightly.
- Add the coconut yogurt, almond butter, almond milk, maple syrup, apple cider vinegar, and vanilla extract to a blender and blend on high until completely smooth and well combined. Pour this wet mixture into a large mixing bowl. In the same bowl, add the toasted oats from Step 1, potato starch, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir everything together until just combined—don't overmix, as this can make the muffins dense.
- Gently fold the shredded and squeezed-dry zucchini into the batter from Step 2 until evenly distributed. Divide the batter equally among the 8 greased muffin cups, filling each about three-quarters full. Sprinkle chocolate chips over the top of each muffin, pressing them gently into the batter. I find that dividing the batter first and then topping ensures every muffin gets an even amount of chocolate chips.
- Place the muffin pan in the preheated 425°F oven and bake for 5 minutes to set the tops. Then lower the oven temperature to 350°F and continue baking for 20-23 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The two-stage baking method helps create a tender crumb while preventing the tops from browning too quickly.
- Let the muffins cool in the pan for 3 minutes, then transfer them to a wire rack to cool completely. This brief cooling in the pan allows them to set up just enough to remove easily without breaking, while finishing on the rack prevents them from getting soggy on the bottom.