Ingredients
- ¾ cup dates halved and packed (140 grams)
- ½ cup zucchini grated
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 egg or egg substitute
- 1 cup oat flour 103 grams
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 400°F and spray 7 cavities of a muffin tin with nonstick cooking spray.
- Place the dates into a microwave-safe bowl and microwave until just warm, about 30 seconds. Add the warm dates to a large food processor (mine is 10 cups) along with the zucchini, applesauce, almond milk, vanilla, and egg. Blend until combined, stopping to scrape the sides down as needed. There will be small pieces of dates visible, but this is fine.
- Combine the remaining ingredients, except the chocolate chips, in a medium bowl. Add the zucchini mixture and stir until well mixed. Finally, stir in the chocolate chips.
- Fill the 7 greased muffin cavities just over half full (I like to use an ice cream scoop for nice, domed tops) and bake until browned and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Let cool in the pan for 30 minutes, then run a sharp knife around the edge of each muffin and remove them to a cooling rack to cool completely.
- DEVOUR.