I can’t take credit for these muffins – I found the recipe on Pinch Of Yum and they’re called “Feel Good Zucchini Muffins.”
I enjoyed them more when they were room temperature versus right out of the oven.
2 cups rolled oats
8 medjool dates, pitted
1/2 cup olive oil
1/4 cup real maple syrup
1-2 zucchini, grated (about 2 cups)
1 tsp baking soda
pinch of sea salt and/or cinnamon (I didn’t add the cinnamon, wish I had… next time though!)
chocolate chips (optional, obviously I added them #suckerforchocolate)
- Preheat the oven to 350 degrees.
- Mix all ingredients in a blender until a chunky batter comes together.
- Pour batter into 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.
What I like about this recipe is the natural sugar component (with the exception of the chocolate chips) and the use of fresh zucchini – yay for summertime!
I hope you like them!