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Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

I’m super excited to share this Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe with you—because it’s genuinely one of my favorite quick and wholesome treats. What makes it special is how simple it is: just toss everything into your blender, and you get these moist, tender muffins bursting with chocolate chips and a subtle veggie twist. The zucchini hides in perfectly, adding a lovely moisture without any green taste, so even picky eaters won’t suspect a thing!

These muffins are perfect for busy mornings, an easy snack, or whenever you want something a little indulgent but still nourishing. I love making a batch in the morning and having them ready for breakfast on the go. Plus, using the blender minimizes cleanup, which means you get a delicious treat without the hassle.

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Why This Recipe Works

  • One-Bowl Blender Method: Combining everything in the blender saves time and cuts down on dishes, making muffin-making less intimidating.
  • Hidden Veggie Boost: The shredded zucchini keeps the muffins super moist without overpowering the flavor, sneaking in some extra nutrients.
  • Whole Grain Goodness: Using oats and whole wheat flour adds fiber and a hearty texture that’s satisfying and healthy.
  • Natural Sweeteners: Dates and maple syrup provide gentle sweetness without refined sugar, making these muffins a better everyday treat.

Ingredients & Why They Work

Each ingredient in this Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe plays a part in balancing flavor, texture, and nutrition. I’ve learned that picking good-quality ingredients really shines through here, especially the Medjool dates and dark chocolate chips.

  • Shredded zucchini: Adds moisture and fiber while keeping the muffins soft and tender without that “veggie” taste.
  • Old fashioned oats: Provide structure and a slightly chewy texture; perfect for blending down to a flour-like consistency.
  • Whole wheat flour: Adds nuttiness and wholesome goodness; you can swap with extra oats if you want gluten-free.
  • Shelled hemp seeds (optional): Sprinkle in for a subtle nutty flavor and plant-based protein boost.
  • Pitted Medjool dates: Nature’s candy—packed with sweetness and fiber, they keep these muffins moist.
  • Pure maple syrup: Enhances sweetness with a rich, caramel-like undertone.
  • Salted butter: Provides richness and a soft crumb; if you want dairy-free, coconut oil works too.
  • Eggs: Help bind ingredients and give lift to the muffins.
  • Vanilla extract: Adds warmth and brings out the flavors in the other ingredients.
  • Baking soda: Key for a nice rise and light texture.
  • Sea salt: Balances sweetness and enhances the chocolate’s flavor.
  • Dark chocolate chips: The star of the show—melty pockets of rich chocolate in every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe is how easy it is to customize. I often switch up add-ins or sweeteners depending on what I have on hand or who I’m baking for.

  • Gluten-free variation: I’ve swapped the whole wheat flour for almond or oat flour successfully—just watch the batter consistency.
  • No chocolate: Sometimes I add chopped nuts or dried fruit instead; it’s just as delicious!
  • Extra moisture boost: Adding a spoonful of Greek yogurt makes the muffins even moister, especially if your zucchini is on the drier side.
  • Vegan swap: Replace eggs with flax eggs and use coconut oil; the texture changes a bit but still tasty.

Step-by-Step: How I Make Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

Step 1: Prep Your Zucchini and Oven

First things first: shred your zucchini and give it a quick squeeze to remove excess moisture if it’s really watery—that helps keep the muffins from becoming soggy. Meanwhile, preheat your oven to 350°F and line your muffin tin with paper liners to keep things easy for cleanup.

Step 2: Blend the Batter

Throw all the ingredients except the chocolate chips into your blender. I find pulsing first then blending at high speed works best to get a smooth batter without overworking the oats. Don’t overblend or the batter can get gummy—stop once ingredients are combined but still have some texture.

Step 3: Fold in the Chocolate Chips

Remove the blade and stir in the chocolate chips by hand. This prevents them from breaking up and keeps little chocolate pockets throughout the muffins, which is my favorite part!

Step 4: Bake Until Golden and Set

Divide the batter evenly into the prepared muffin cups, filling about 3/4 full. Pop them into the oven and bake for 18-22 minutes. You’ll know they’re done when the tops spring back lightly and a toothpick inserted comes out mostly clean (a few crumbs are fine). Don’t overbake or they’ll be dry.

Step 5: Optional Sea Salt and Cool

When the muffins are out and still warm, I love sprinkling a bit of flaked sea salt on top. It complements the sweet chocolate chips beautifully. Let them cool a bit before enjoying—if you can wait!

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Pro Tips for Making Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

  • Use Fresh Zucchini: Freshly shredded zucchini works best for moisture and flavor—avoid bagged pre-shredded if possible, as it sometimes gets watery.
  • Don’t Overblend: Give the blender a few pulses and short blend cycles to avoid a gummy batter from over-processed oats.
  • Try Flaked Sea Salt: The touch of salt on top brings out the chocolate chips’ rich flavor—trust me, it’s a game changer.
  • Baking Time Watch: Start checking your muffins around 18 minutes; ovens vary, and overbaking dries these beauties out.

How to Serve Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

Several golden-brown muffins sit on a cooling rack with brown paper liners, each topped with shiny dark chocolate chips scattered unevenly on their rough textured tops. Some chocolate chips appear slightly melted. The muffins have a slightly cracked surface showing their moist inside. A warm amber glass cup with a dark flower decoration sits nearby on a checked cloth over a metal tray. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a sprinkle of flaked sea salt right after baking because it adds just the right contrast to the sweet chocolate. Occasionally, I add a light dusting of cinnamon or a drizzle of extra maple syrup if I’m serving them as a dessert.

Side Dishes

These muffins are great with a warm cup of coffee or chai tea for breakfast, or alongside a fruit salad for a light brunch. They also pair well with yogurt and fresh berries if you’re aiming for a balanced snack.

Creative Ways to Present

For gatherings, I like arranging these muffins on a rustic wooden board with small bowls of nut butter and honey for dipping. Tying a bundle of three muffins with a pretty ribbon makes a charming little gift or party favor, too.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to 3 days—they stay moist and tasty this way. If your kitchen is warm, the fridge works too, but I recommend warming them slightly before eating to bring back that fresh-baked softness.

Freezing

I’ve had great success freezing these muffins individually wrapped in parchment paper and placed in a freezer bag. They thaw quickly and still taste fresh when popped into the toaster or microwave before serving.

Reheating

To reheat, I usually microwave a muffin for about 20 seconds or warm it in a toaster oven until just heated through. This revives the softness and makes the chocolate chips melty again—so good!

FAQs

  1. Can I use a different type of flour in this recipe?

    Absolutely! The recipe uses whole wheat flour for nuttiness and structure, but you can swap it out for oat flour, almond flour, or a gluten-free blend if you’re avoiding gluten. Just keep in mind that the texture may vary slightly depending on your substitution.

  2. How do I prevent the muffins from getting soggy?

    Make sure to squeeze excess moisture from the shredded zucchini before blending, especially if it’s very watery. Also, avoid overbaking, which can make them dry, but underbaking might cause sogginess. Finding the right bake time (18-22 minutes) is key.

  3. Can I make this recipe vegan?

    Yes! Substitute the eggs with flax eggs or chia eggs and use coconut oil or a dairy-free butter alternative instead of salted butter. The texture will be slightly different but still delicious and moist.

  4. Is it okay to use quick oats instead of old fashioned oats?

    While old fashioned oats provide better texture, you can use quick oats in a pinch. Blending them in the blender will help create a fine consistency, but the muffins might be a bit softer and less chewy.

  5. Can I add other mix-ins besides chocolate chips?

    Definitely! Chopped nuts, dried cranberries, or shredded coconut are great alternatives or additions. Just fold them in after blending the batter so they keep their texture.

Final Thoughts

Honestly, this Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe is one I keep coming back to because it’s fast, forgiving, and incredibly tasty. It feels like such a cozy treat that’s still packed with wholesome ingredients, which is a win in my book. I hope you give it a try and enjoy the same comfort and simplicity it brings to my kitchen—these muffins really make mornings better.

Print
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Blender Chocolate Chip Oatmeal Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 23 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 14 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and nutritious Blender Chocolate Chip Oatmeal Zucchini Muffins made with wholesome ingredients like shredded zucchini, oats, whole wheat flour, and sweetened naturally with Medjool dates and maple syrup. These muffins are quick to prepare using a blender and perfect for a healthy snack or breakfast option.


Ingredients

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line 14 muffin tins with paper liners to prepare for baking.
  2. Blend Ingredients: Add shredded zucchini, oats, whole wheat flour, shelled hemp seeds (if using), Medjool dates, maple syrup, melted salted butter, eggs, vanilla extract, baking soda, and sea salt into a blender. Blend until the mixture is smooth and well combined.
  3. Add Chocolate Chips: Remove the batter from the blender and gently fold in the dark chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
  4. Fill Muffin Tins: Divide the batter evenly among the 14 muffin tins, filling each about three-quarters full to allow room for rising.
  5. Bake Muffins: Bake the muffins in the preheated oven for 22 minutes, or until they are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Optional Finishing Touch: Remove the muffins from the oven and optionally sprinkle with flaked sea salt for an added flavor contrast. Let them cool slightly before serving. Enjoy your healthy and tasty muffins!

Notes

  • For a dairy-free version, replace salted butter with coconut oil or vegan butter.
  • If Medjool dates are not available, use an equal amount of raisins or another dried fruit for sweetness.
  • You can substitute whole wheat flour with all-purpose flour or additional oats if preferred.
  • Make sure to squeeze excess water from shredded zucchini to avoid soggy muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing the muffins is possible for up to 3 months; thaw at room temperature before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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