Vegan Blender Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan zucchini muffins made with applesauce, plant-based milk, oats, and chocolate chips, blended for easy preparation. Moist and naturally sweetened, good for breakfast or snacks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup unsweetened applesauce
- ¼ cup plant milk (I like soy milk for it's high protein content (which is ideal for texture))
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- 2 cups rolled oats (certified gluten-free if necessary, such as Bob's Red Mill)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons melted unrefined coconut oil
- 1 cup shredded zucchini (measured after squeezed dry)
- ½ cup chocolate chips (plus more for topping)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 351mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.