Zucchini season is about to be upon us so get ready with these easy healthy Honey Oat Zucchini Muffins. These are pretty darn healthy for being muffins and I can bet they’ll be family approved. Let your blender or food processor do the work and make this easy muffin recipe.
Honey Oat Zucchini Muffins
These muffins will be gluten free if you use certified gluten free oats. Be aware of that if gluten is an issue for you. I made half of mine with chocolate chunks and half without. I tend to prefer the chocolate when I want these for dessert, but in the morning I like to spread a little butter on the ones without chocolate chips and enjoy those with a cup of coffee.
It’s all a matter of preference. The chocolate part of this is truly optional. The batter will seem a bit thinner than other muffin recipes. Not to worry. It will come together in the oven.
What Kind of Oats are Best for Baking?
There are typically 3 main types of oats: Quick cooking (1 minute cook time) Old Fashioned (5 minutes cook time) and steel cut ( 30 minutes or more cook time). I recommend quick or old fashioned. The oats are being ground up for the recipe, but steel cut oats will be way too hearty for most blenders and probably won’t give a good texture.
I have a lot of zucchini recipes here on the blog. It’s just a really versatile ingredient so I never tire of ways to use it. Try these when you’re done making these muffins!
I really hope you make these Honey Oat Zucchini Muffins. They were a hit in our household and they are a great way to sneak your veggies into your dessert!
PIN FOR LATER!
Honey Oat Zucchini Muffins
Honey Oat Zucchini Muffins are a sweet treat that's refined sugar free and full of fresh summer zucchini.
- 2 cups Rolled Oats see notes on types of oats
- 2 large Eggs
- 1.5 cups Grated Zucchini Grate on the larger side of a box grater. Squeeze out the liquid with a clean towel.
- 1 tsp. Vanilla
- 1/2 cup Honey
- 1 tsp. Cinnamon
- 1/3 cup Avocado Oil
- 1 tsp. Baking Soda
- Chocolate Chunks For topping- these are optional. Chips are also fine.
Grate the zucchini and squeeze out the liquid by wringing it in a clean towel.
In a high powered blender (Vitamix or similar brand ) or a food processor add in all of the ingredients. Pulse at first then increase the speed to allow the ingredients to become incorporated.
When the batter comes together it will be a little on the thinner side of other muffins you've made. Pour it into a muffin tin. Be sure to use muffin liners to prevent sticking. Top with 2-3 chocolate chips or chunks (if using).
Bake at 350 degrees for 15-18 minutes. Mine took 18 minutes so just be sure the tops are brown and a toothpick comes out clean.
Oats: There are typically 3 main types of oats: Quick cooking (1 minute cook time) Old Fashioned (5 minutes cook time) and steel cut ( 30 minutes or more cook time). I recommend quick or old fashioned. The oats are being ground up for the recipe, but steel cut oats will be way too hearty for most blenders and probably won't give a good texture.
This recipe makes 10 muffins on average. Please note that if the zucchini has some moisture left, it may stretch your batter a bit which should be fine. Ideally all the moisture would be out of the zucchini.
Nutrition: Please note this is an estimate based on the brands of ingredients I used in the recipe when it was made. Ingredient brands will vary a bit and this is only meant to be a guideline.