Description
These Blender Chocolate Chip Oatmeal Zucchini Muffins are a delicious and wholesome treat packed with shredded zucchini and oats, sweetened naturally with dates and maple syrup, and studded with rich dark chocolate chips. Made effortlessly in a blender and baked to perfection, these muffins are moist, tender, and perfect for breakfast or a 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 and Prepare Muffin Tins: Preheat your oven to 350°F (175°C) and line 14 muffin cups with paper liners to prevent sticking and make removal easy.
- Blend Ingredients: Combine the shredded zucchini, oats, whole wheat flour, hemp seeds (if using), pitted dates, maple syrup, melted salted butter, eggs, vanilla extract, baking soda, and sea salt in a blender. Blend until smooth to create a thick batter.
- Incorporate Chocolate Chips: Pour the blender batter into a bowl and gently fold in the dark chocolate chips to distribute them evenly without breaking them up.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin tins. Bake in the preheated oven for 22 minutes, or until the muffins are just set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool slightly before enjoying. Optionally, sprinkle with additional flaked sea salt to enhance the flavor. Serve warm or at room temperature.
Notes
- Use well-shredded zucchini and gently squeeze out excess moisture to avoid soggy muffins.
- Medjool dates add natural sweetness and moisture; soak them briefly in warm water if they’re dry before blending.
- Substitute whole wheat flour with all-purpose flour if preferred, or use additional oats for a gluten-free version.
- Shelled hemp seeds are optional but add protein and a nutty flavor.
- Ensure not to overblend to avoid overly dense muffins.
- These muffins freeze well; store in an airtight container for up to a month.
- You can replace dark chocolate chips with dairy-free or vegan chocolate chips to suit dietary needs.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
