I guess zucchini muffins don’t have to be made with wholesome ingredients in the easiest possible way (hi blender), but honestly, when they taste this totally yummy and addicting, why wouldn’t you?
These zucchini muffins are both dense and springy in just the right balance – not heavy, not overly sweet, just wholesome and filling. And this is going to blow your mind because they are made with the following ingredients:
- rolled oats
- maple syrup
- olive oil
That’s right: a delicious zucchini muffin with no flour, no butter, no sugar.
Which works really well for the feel-good part, especially when you’re feeding them to your kiddos, snacking on them 24/7, and eating at least two every time you pop the lid on the muffin container.
Running all your ingredients through the blender (yes, that’s what we’re doing) isn’t exactly a classic baking move, so if you are wanting a more traditional zucchini baked good situation, I have some other ideas for you, like lemon olive oil cake with zucchini, lemon poppyseed zucchini muffins, and/or cinnamon sugar zucchini coffee cake.
But if you like recipes that are:
- Naturally gluten free
- Naturally refined sugar free
- Feel-good for the bod
- REALLY REALLY YUMMY
… then this is your zucchini muffin.
Also: if you’re into this healthy / easy / feel-good muffin thing, you’ll probably also like these banana bread muffins, and these pumpkin muffins which follow the same no butter – no sugar – no flour guidelines and are also wholesome and highly delicious.
But stay focused.
Grate your zucchini now. Get out your muffin tin. Zucchini muffins and good feelings, straight ahead! ♡
Favorite Zucchini Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 muffins 1x
The BEST healthy zucchini muffins – made with all the yummy feel-good ingredients: oats, zucchini, dates, maple syrup, and olive oil. Just blitz up in a blender and pour! YUM.
- 2 cups rolled oats
- 8 medjool dates, pitted (about 3/4 cup)
- 1/2 cup olive oil
- 1/4 cup real maple syrup
- 1–2 zucchini, grated (about 2 cups total)
- 2 eggs
- 1 teaspoon baking soda
- pinch of sea salt and/or cinnamon (optional)
- chocolate chips (optional, for topping)
- Preheat the oven to 350 degrees.
- Mix all ingredients in a blender until a chunky batter comes together.
- Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
- Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. ♡
I recommend reserving a little bit of the grated zucchini, blend everything, and then add the last bit of zucchini so it doesn’t all get too pureed.
Chocolate chips contain refined sugar, which maybe isn’t a big deal if you have, like, 7 of them on top of the muffin. But if you are trying to keep these COMPLETELY refined sugar free, be sure to skip the chocolate chips on top and opt for cacao nibs, toasted coconut, or chopped nuts instead.