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Zucchini banana blender muffins, easy, nutritious
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Zucchini Banana Blender Muffins

Zucchini Banana Blender Muffins are easy to make with only a blender to clean when finished. They use oat flour and are healthy, gluten-free, nutritious, and kid-approved.
Course Snack
Cuisine American
Keyword Collagen Peptides, gluten-free, kid-approved, muffins, nut-free
Prep Time 7 minutes
Cook Time 18 minutes
Servings 12
Calories 126kcal

Equipment

  • blender

Ingredients

  • 3 egg whites
  • 1 cup shredded zucchini
  • 1/4 cup raw honey
  • 1/2 cup ripe banana about 1 whole banana
  • 2 tbsp avocado oil substitute coconut oil ghee butter, or olive oil
  • 1 1/2 cups oat flour
  • 2 1/2 tsp baking powder
  • 1/4 cup tapioca starch substitute arrowroot or corn starch
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 serving collagen peptides usually two scoops but depends on your brand
  • 1/4 cup chocolate chips

Instructions

  • Preheat your oven to 425 degrees (be ready to turn this down to 350 degrees once you place the muffins into the oven).
  • Shred your zucchini using a cheese shredder and throw into the blender.
  • Dump all remaining wet ingredients into the blender and blend for a few seconds.
  • Add the remaining dry ingredients, push those ingredients down with a spoon so that they aren't sitting on top of the wet ingredients. Then, blend briefly (two quick pulses) until everything is JUST incorporated.
  • Pour into muffin inserts filling about 3/4 full and bake at 350 degrees for 18-20 minutes.
  • Makes 12 muffins.
  • Stir in the chocolate chips or sprinkle onto each individual muffin.
  • Pour directly into muffin liners.
  • Place in the oven and turn down to 350 degrees. Bake for 18-20 minutes until knife comes out pretty clean.

Notes

Be sure not to check the muffins for the first 10 minutes, this allows the best rising time so it's important to keep the heat in the oven.
I have used spiraled zucchini noodles and this did not blend well with the circular motion of a blender. I would recommend chopping or cutting your zucchini noodles if this is what you have available.
For an even lighter texture, use 3/4 cup white rice flour and 3/4 cup oat flour.
These will disappear in no time, but if you would like them to last more than 4 days, I would recommend freezing.