These zucchini muffins are perfect for dessert, or even for breakfast. With no added sugar, a ton of fiber, and some hidden veggies, they are a great way to start the day. Make them in the morning for a warm and fresh treat, or make them the night before for an easy breakfast. They are the perfect quick bite, to grab while you run out the door. Don’t let the zucchini fool you, this recipe is sweet and cinnamony.
Let’s talk about dates. I got to say, I have always been anti-dates. Whether they were baked into things, or eaten whole, I could not stomach them. That is, until I started studying nutrition and realized what a mighty fruit they are. I gave them a second chance and boy am I glad I did. Unlike most alternative sweeteners, dates have a ton of fiber, so when your body is breaking them down, it releases energy slowly, instead of all at once. This makes for energy that lasts a lot longer, and keeps you feeling energized and full for longer. When table sugar is processed by your body, it breaks down super fast, allowing only for a short bust of usable energy, with the rest going straight to storage. Now I sweeten everything with dates, and I'll even snack on them if they're smothered in peanut butter.
In this recipe, I smash the dates instead of blending them in a food processor. A food processor will work just fine, and won’t reverse the benefits of dates, however smashing them helps keep fiber strands intact. Blending chops up the long fibrous strands in dates, allowing your body to break it down a little faster, which means a quick burst of energy. On the other hand, using a mortar and pestle, which leaves the fiber strand whole, means your body can get the most out of these energy packed jems.
Another intentional ingredient is oats. I try to replace flour with oats whenever I can, because oats are a whole grain. Refined grains, such as all purpose flour, is only made up of a grain’s endosperm. This is the part of the grain that gives bread its signature starchy texture, but it isn’t very nutrient dense. In contrast, whole grains have three parts: the endosperm, the bran, and the germ. The bran is fiber packed, and even a good source of some vitamins and minerals. The germ is loaded with nutrients, such as vitamin E and B vitamins, plus some healthy fats.
With all of this in mind, you can bake with confidence, knowing that these muffins are perfect to fuel your body with the nutrients it needs.
Ingredients
2 eggs
½ cup oil
10 Medjool dates, boiled and smashed
1 ½ tsp vanilla
1 cup oats
½ cup flour
½ tsp baking powder
1 ½ tsp cinnamon
1 cup zucchini, coarsely grated
Instructions
Preheat the oven to 325℉.
Boil some water and pour over pitted dates. Let the dates soak for 5 minutes. Remove from hot water, and with a mortar and pestle, smash the dates until a pulp is formed. If you don’t have a mortar and pestle, you can just blend in a food processor.
In a large bowl, beat eggs, oil, dates, and vanilla together.
In another bowl, whisk the oats, flour, baking powder, and cinnamon together.
Combine the wet and dry ingredients in the large bowl. Once a consistent texture forms, fold in grated zucchini.
Line muffin tin with cupcake liners, and fill each cup about ¾ full.
Optional: combine some sugar and cinnamon to make cinnamon sprinkles, and top each muffin with it.
Bake for 25-30 minutes, or until a toothpick comes out clean.
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