Healthy Flourless Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flourless zucchini muffins made with oats, almond butter, and almond milk. These yield 12 individual muffins that can be served as breakfast or snacks over several days. The recipe produces multiple servings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup unsweetened almond milk
- 1/2 cup dairy-free yogurt*
- 1/4 cup pure maple syrup
- 2 eggs**
- 1 teaspoon vanilla extract
- 4 tablespoons almond butter
- 2 cups rolled oats***
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 cup shredded zucchini (approx. 1 medium-size zucchini)
- 1/2 cup dark chocolate chips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 178mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.