This week for Free Recipe Friday at Pilates of Charleston, we bring you Flourless Zucchini Muffins! Much thanks to Instructor Julie who offered it up! Who doesn’t love a zucchini bread? Better yet, a zucchini muffin! And…who doesn’t love a flourless one? Because they’re flourless, these muffins are low carb, which is nice because then we can enjoy are carbs elsewhere in our day after our classes. Zucchini is a vegetable that’s packed full of nutrients like Vitamin C, potassium, folate and Vitamin A, all of which promote overall good health. These muffins are awesome as a “grab and go” snack or breakfast, making them a perfect choice to snag before you head to Pilates of Charleston. And they’re so delicious, heck…it’’s like eating a cupcake for breakfast!
If you make these, snap a picture and share it on our Facebook or Instagram page and let us know what you think!
Zucchini Muffins fresh out of the oven.
Ingredients:
- 1 ½ cups rolled oats1/2 tsp ground cinnamon
- 1/2 tsp ground cinnamon2 tsp baking powder
- 2 tsp baking powder1/2 tsp baking soda
- 1/2 tsp baking soda1/4 tsp salt
- 1/4 tsp salt2 large eggs
- 2 large eggs6 tbsp (120 g) honey or agave
- 6 tbsp (120 g) honey or agave2 tsp (10 ml) vanilla extract
- 2 tsp (10 ml) vanilla extract
- 1 ½ cup shredded zucchini, squeezed of excess liquid
- ¼ cup mini chocolate chips ( optional)
DIRECTIONS:
- Add the oats, cinnamon, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.Add all of the remaining ingredients except for the zucchini, and process on high until the batter becomes smooth and creamy, about 30 seconds.
- Add all of the remaining ingredients except for the zucchini, and process on high until the batter becomes smooth and creamy, about 30 seconds.Fold in the zucchini by hand. Chocolate chips are optional
- Fold in the zucchini by hand. Chocolate chips are optionalSpoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.Bake for 18-20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
- Bake for 18-20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
NOTE: Zucchini is made mostly of water, so when you’re shredding it make, sure you really drain out the excess water, by means of either a sieve or even paper towels.
Happy Muffin Day, Y’all!
Your Pilates and Fitness Instructors at Pilates of Charleston!
