Description
These Blender Chocolate Chip Oatmeal Zucchini Muffins are a wholesome, delicious treat packed with shredded zucchini, oats, and dark chocolate chips. Naturally sweetened with Medjool dates and maple syrup, these muffins are easy to make using a blender, making them perfect for a nutritious breakfast or snack.
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. 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 Medjool dates, maple syrup, melted salted butter, eggs, vanilla extract, baking soda, and sea salt. Blend until the mixture is smooth and well combined.
- Add chocolate chips: Remove the batter from the blender and gently fold in the dark chocolate chips evenly throughout the mixture.
- Fill muffin tins: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to allow room to rise.
- Bake muffins: Bake the muffins in the preheated oven for 22 minutes, or until they are just set and a toothpick inserted in the center comes out clean.
- Optional finishing touch: Once baked, you may sprinkle a little flaked sea salt over the warm muffins for added flavor if desired.
- Cool and serve: Allow the muffins to cool slightly before removing them from the tins. Enjoy warm or at room temperature.
Notes
- You can substitute whole wheat flour with additional oats for a gluten-free option, but the texture may be denser.
- Medjool dates add natural sweetness; if unavailable, use an equal amount of another soft dried fruit like raisins or apricots.
- The shelled hemp seeds are optional but add a boost of protein and healthy fats.
- Ensure not to overblend to maintain some texture in the batter.
- Storing muffins in an airtight container at room temperature keeps them fresh up to 3 days; refrigerate for longer shelf life.
- This recipe makes 14 muffins, perfect for meal prep or sharing.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
