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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Portion Batter: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to allow room for rising during baking.
- 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.
- 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
