Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

Introduction

These Blender Chocolate Chip Oatmeal Zucchini Muffins are a quick, nutritious treat perfect for breakfast or a snack. Packed with wholesome ingredients and just a touch of sweetness, they’re moist, flavorful, and easy to make in one simple step.

Ingredients

• 1 1/2 cups shredded zucchini (about 2 small zucchinis)
• 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

1. Step 1: Preheat your oven to 350°F (175°C) and line 14 muffin tins with paper liners.
2. Step 2: Place all ingredients except the chocolate chips into a blender. Blend until smooth and well combined.
3. Step 3: Transfer the batter to a bowl and gently fold in the chocolate chips.
4. Step 4: Divide the batter evenly among the muffin tins.
5. Step 5: Bake for 18 to 22 minutes, until the muffins are set and a toothpick inserted in the center comes out clean.
6. Step 6: Optional: sprinkle with a pinch of flaked sea salt before serving. Let cool slightly, then enjoy!

Tips & Variations

• For a nut-free version, omit hemp seeds or substitute with sunflower seeds.
• Swap Medjool dates for raisins or chopped dried apricots if preferred.
• If you don’t have whole wheat flour, simply use extra oats for a heartier texture.
• Add a teaspoon of cinnamon or nutmeg to the batter for extra warmth and flavor.
• Use mini chocolate chips for even distribution throughout the muffins.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or toast lightly in a toaster oven. These muffins also freeze well; wrap individually and freeze for up to 3 months. Thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, use certified gluten-free oats and substitute whole wheat flour with almond flour or a gluten-free baking blend to keep them gluten-free.

Can I use raw zucchini, or should it be cooked first?

Raw shredded zucchini works perfectly in this recipe. It keeps the muffins moist without needing to be cooked beforehand.

Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

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★★★★★

4.8 from 130 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 14 muffins 1x
• Diet: Vegetarian

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Description

These Blender Chocolate Chip Oatmeal Zucchini Muffins are a wholesome and delicious treat that combines the natural sweetness of Medjool dates and maple syrup with nutritious shredded zucchini and oats. Made effortlessly in a blender, they’re perfect for a quick breakfast or snack that balances flavor and health.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups old fashioned oats
• 1/2 cup whole wheat flour (or additional oats)
• 1 1/2 teaspoons baking soda
• 1 teaspoon sea salt

Wet Ingredients

• 1 1/2 cups shredded zucchini (about 2 small zucchinis)
• 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

Add-ins

• 2 tablespoons shelled hemp seeds (optional)
• 1 cup dark chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line 14 muffin tins with paper liners to prevent sticking and make cleanup easier.
2. Blend Ingredients: Add all ingredients except the chocolate chips into a blender. Blend until the mixture is smooth and well combined, creating a thick batter.
3. Mix in Chocolate Chips: Transfer the batter to a mixing bowl and fold in the dark chocolate chips gently to distribute them evenly throughout the batter without breaking them up.
4. Portion Batter: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to allow room for rising during baking.
5. Bake Muffins: Place the muffin trays in the preheated oven and bake for 18-22 minutes, or until the muffins are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack. Optionally, sprinkle with flaked sea salt to enhance the chocolate flavor. Enjoy warm or at room temperature.

Notes

• For a gluten-free option, substitute whole wheat flour with gluten-free flour or use extra oats.
• Shredded zucchini can be packed firmly to measure the correct amount, and squeezing out excess moisture is optional depending on desired muffin moisture.
• Hemp seeds are optional but add a boost of protein and healthy fats.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheat muffins gently in the microwave or oven for a warm treat.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: zucchini muffins, chocolate chip muffins, healthy muffins, oatmeal muffins, blender muffins, breakfast muffins, whole wheat muffins