Wednesday, October 5, 2016

More Flourless Blender Muffins: Zucchini, Walnuts, and Raisins

Flourless Blender Muffins:
Zucchini, Walnuts, and Raisins

I've been enjoying Flourless Blender Muffins for the past several weeks.  They freeze really well; I just thaw out a few here and there.  I've made some with bananas, nuts, and mini-chocolate chips (see HERE) and I've made others with bananas, nuts, and spices so the muffins are similar to banana bread (see HERE).  Today, I thought I'd try to make some with zucchini, walnuts, and raisins.  They turned out good, but they are NOT very sweet (if you like sweeter muffins, you might want to add in a few tablespoons of brown sugar).  My muffins just have a little honey for sweetness, with additional sweetness coming from the raisins and the bananas.

Flourless Blender Muffins: Zucchini, Walnuts, and Raisins
Yield: 12 muffins

2 cups old fashioned oats (use certified gluten free oats if desired)
2 ripe bananas
2 eggs
1/4 cup Greek yogurt
1/4 cup unsweetened applesauce
3 Tbsps honey
1 1/2 tsp baking powder 
1/2 tsp baking soda
1/8 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp ground cinnamon
Add in: 2 to 3 tablespoons brown sugar if you desire sweeter muffins
3/4 cup grated zucchini
1/2 cup raisins
3/4 cup chopped walnuts (if desired, reserve some and sprinkle on top of muffins just before baking)


1. Preheat oven to 375 degrees.  In your blender, pulse together all ingredients except for the zucchini, raisins, and walnuts. Pause to stir if ingredients do not blend well at first.  Blend until well combined.  Stir in the zucchini, raisins, and walnuts. 

2. Pour batter into a 12-cup muffin pan lined with paper cups.  (If using a silicone pan, you can skip the paper cups or generously spray muffin tins with non-stick cooking spray).  Sprinkle with reserved chopped nuts, if desired.  Bake for 12 to 15 minutes until the tops are puffed and golden and a toothpick inserted in the center comes out clean. (Mine were done at 12-13 minutes).

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