Description
These Blender Chocolate Chip Oatmeal Zucchini Muffins are a wholesome and delicious treat, combining the moistness of shredded zucchini with the heartiness of oats and the sweetness of dark chocolate chips. Made quickly in a blender and baked to perfection, these muffins are perfect for a nutritious breakfast or a satisfying snack.
Ingredients
Scale
Vegetables and Fruits
- 1 1/2 cups shredded zucchini (approximately 2 small zucchinis)
- 1/2 cup pitted Medjool dates
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup whole wheat flour (or additional oats)
- 2 tablespoons shelled hemp seeds (optional)
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Wet Ingredients
- 1/4 cup pure maple syrup
- 1 stick (8 tablespoons) salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line 14 muffin tins with paper liners to prevent sticking and for easy cleanup.
- Blend Ingredients: In a blender, add the shredded zucchini, old fashioned oats, whole wheat flour (or additional oats), shelled hemp seeds if using, pitted Medjool dates, pure maple syrup, melted 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, ensuring they are evenly distributed without overmixing.
- Fill Muffin Tins: Divide the batter evenly among the 14 prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin 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.
- Optional Finishing Touch: If desired, sprinkle a little flaked sea salt on top of the warm muffins to enhance the chocolate flavor.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
- For a nut-free option, omit the hemp seeds.
- Use whole wheat flour or substitute with additional oats for a gluten-free-friendly variation, but note that oats must be certified gluten-free.
- These muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Freeze leftovers for up to 3 months; thaw before eating.
- Shredded zucchini adds moisture and nutrients without overpowering flavor.
- The dates and maple syrup add natural sweetness, reducing the need for refined sugar.
