Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe
Deliciously moist and wholesome Blender Chocolate Chip Oatmeal Zucchini Muffins are quick to prepare and perfect for a healthy snack or breakfast. Made with shredded zucchini, oats, whole wheat flour, and naturally sweetened with Medjool dates and maple syrup, these muffins combine chocolate chips for a delightful treat without refined sugars.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 1 1/2 cups shredded zucchini (from about 2 small zucchinis)
- 1/4 cup pure maple syrup
- 1 stick (8 tablespoons) salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
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
Other Ingredients
- 1/2 cup pitted Medjool dates
- 2 tablespoons shelled hemp seeds (optional)
- 1 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line 14 muffin tins with paper liners to prevent sticking and make for easy removal after baking.
- Blend Ingredients: In a blender, add the shredded zucchini, old fashioned oats, whole wheat flour, shelled hemp seeds (if using), Medjool dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt. Blend until the mixture is smooth and well combined, creating a thick batter.
- Add Chocolate Chips: Transfer the batter to a mixing bowl and gently fold in the dark chocolate chips with a spatula to distribute them evenly without over-mixing.
- Fill Muffin Tins and Bake: Evenly divide the batter among the 14 prepared muffin tins. Bake in the preheated oven for 18-22 minutes, or until the muffins are just set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and optionally sprinkle with flaked sea salt for an added touch of flavor. Allow them to cool slightly before serving and enjoy your healthy chocolate chip zucchini muffins!
Notes
- Shredded zucchini adds moisture and nutrition while keeping muffins soft.
- Medjool dates provide natural sweetness, eliminating the need for refined sugar.
- This recipe can be made gluten-free by using gluten-free oats and flour alternatives.
- Shelled hemp seeds are optional but add extra protein and healthy fats.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.