I don't know about you, but as a kid I loved muffins. Blueberry was my favorite and I especially loved the crumbly brown sugar crumbs on top. Nowadays I still love muffins but I'm always looking for a way to beef them up, make them less of a sugary snack and more of a hearty breakfast, snack, or in my kid's case, lunch!
Here's what I love about this muffin recipe from Making Thyme for Health -
- They are made in the blender, so it's super simple to whip up a batch and even easier to clean!
- I make them with gluten-free oats, so they make the list for gluten-free items in our house!
- The nut-butter and eggs add some protein, so I feel totally fine giving them to my kids for their school lunch. And there's even some zucchini thrown in there for a little vegetable intake.
- They can easily be made dairy-free by using a dairy-free milk (we use almond milk) and dairy-free yogurt (I recommend coconut or cashew) and of course dairy-free chocolate chips (Enjoy Life is one brand).
Also, I love making a batch of these and using them to pack my kids' lunches the night before. It makes the morning rush so much easier! Here's what their lunch looks like:
- Two zucchini muffins
- 1 organic applesauce cup
- Homemade trail mix with nuts, seeds, cranberries, etc (whatever is in my pantry)
- Cut up carrot sticks and/or apple slices.
So here's the recipe that keeps making its way back to my kitchen:
Flourless Zucchini Muffins
recipe credit: Making Thyme for Health
- 1/4 cup Almond Milk
- 1/2 cup yogurt (for dairy-free try almond, coconut or cashew yogurt)
- 1/4 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons nut butter
- 2 cups gluten-free oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 cup shredded zucchini (I usually dice them and throw them in the Vitamin without shredding)
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins and set aside.
In a blender, add the wet ingredients first (almond milk to almond butter) plus the zucchini. Add the oats and remaining dry ingredients (baking powder to ginger) on top. Blend on high for about 20 seconds, until smooth. Lastly, add the chocolate chips and use a spoon to stir them in by hand.
Pour the batter into the muffin tin so that each is filled about 3/4 of the way full (Optional : Sprinkle with rolled oats and a few more chocolate chips)
Bake in the oven for 20 minutes. Allow to cool for 15 minutes. Store muffins in an airtight container in the refrigerator for up to 3 days.