Description
These Blender Chocolate Chip Oatmeal Zucchini Muffins are a healthy and delicious treat combining shredded zucchini, oats, and chocolate chips for a moist, flavorful muffin perfect for breakfast or snacks.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups shredded zucchini (2 small)
- 1 1/2 cups old fashioned oats
- 1/2 cup whole wheat flour (or additional oats)
- 2 tablespoons shelled hemp seeds (optional)
- 1/2 cup pitted Medjool dates
- 1/4 cup pure maple syrup
- 1 stick (8 tablespoons) salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F and line 14 muffin tins with paper liners to prepare for baking.
- Blend Ingredients: In a blender, combine shredded zucchini, oats, whole wheat flour, hemp seeds (if using), pitted dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt. Blend until smooth and well combined.
- Add Chocolate Chips: Remove the batter from the blender and gently fold in the dark chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full.
- Bake Muffins: Bake in the preheated oven for 22 minutes until the muffins are just set and a toothpick inserted in the center comes out clean.
- Optional Topping: Sprinkle flaked sea salt on top of the warm muffins if desired for an added flavor contrast.
- Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy your delicious and healthy chocolate chip oatmeal zucchini muffins!
Notes
- Shredded zucchini can be substituted with grated carrots or applesauce for a different flavor.
- Whole wheat flour can be replaced by regular all-purpose flour if preferred.
- Hemp seeds are optional and can be omitted or replaced with chopped nuts for added texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For vegan version, substitute eggs with flax eggs and use vegan butter.
- Make sure to measure the shredded zucchini without excess moisture for best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
