Zoodle Muffin

Stand Back – I’m having a creative moment!!

This recipe is totally dedicated to a special someone (you know who you are – thou shall not me named). She needed to include more healthy ingredients into her diet due to some serious medical reasons, and oats was one of them. Last week she asked me,’ how can I make oats fun?’, and I promised her that I will come up with some fun recipes.

I always look for inspiration and make sure I make a version of mine. This one is inspired by a Pinch of Yum recipe. However, I made some minor twists and baked my feel-good version of muffins. I even took a batch of muffins to work today, and felt very good knowing that everyone who tried loved it. Hope you are able to make your version of feel-good muffins and above all, I hope you (my special person) are able to enjoy it the most!! Gobble Gobble!!

INGREDIENTS (Serves a group if the same day or can be used for 2-3 days)
2 cup rolled oats
8-10 pitted dates (I used the regular Trader Joe’s one)
2 eggs
1/3 cup honey
1 packet (298gms) of zoodles (zucchini noodles – you can make this at home)
few leaves of basil
4-5 tbsp non-fat milk
4-5 tbsp olive oil
1 tsp baking soda
1 tsp vanilla essence
pinch of salt

LETS GROOVE

  • Preheat the oven at 350F.
  • Roast the rolled oats on a pan for a few minutes. Stir continuously so they do not burn.
  • Mix all the ingredients in a blender until the batter is a bit chunky.
  • Pour batter into a greased mini-muffin tin. Sprinkle any kind of nuts as you please (I did not do any for this batch, however I would totally add pistachios next time)
  • Bake for 18-20 minutes, until the knife/ toothpick comes out clean
  • Enjoy them warm or cold.
  • If you don’t plan to share and finish it, you can store it for 2-3 days. Perfect for quick bites/ snacks or even light breakfast. You can also make these mini-muffins in so many different variations.

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