Just when I think I’m out of blender muffin ideas I get another one! It was meant to be when we found zucchini on sale at Aldi too.
These came out SO delicious and I couldn’t be more pleased. Seriously, if you haven’t tried blender muffins yet, you’re missing out!
Now if you don’t have a food processor, you can make these with regular white or whole wheat flour and 1 cup of grated zucchini. If you’re not feeling muffins, you can use pretty much any pan you want with this recipe (just keep in mind the baking time will vary).
Fueling notes:
- Per serving, this recipe packs 27 g of carbs, 4 g of protein, and 6 g of fat, and 2 g of fiber
- Pre-workout: you can have these less than 1 hour before your session
- Post-workout: pair with a small amount of protein within 1-2 hours of your session
The Stuff
- 1 small-medium zucchini cut into large chunks
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ¾ cup sugar
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ cup raisins
- Oats to sprinkle on muffins
The Steps
- Preheat the oven to 350 degrees and grease a muffin tin (you can also use a 13×9 Pyrex or bread pan)
- Put all ingredients except the raisins and extra oats into food processor and blend until smooth
- Once done blending, stir in raisins
- Scoop batter into muffin cups and sprinkle with oats. Bake for ~20-25 minutes or until an inserted toothpick comes out clean
- Cool on rack before removing from pan. Then store in an airtight container or freeze
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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