Honey Oat Zucchini Muffins are a sweet treat that's refined sugar free and full of fresh summer zucchini.
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.