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
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 your oven to 350°F (175°C) and line 14 muffin tins with paper liners to prepare for baking.
- 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.
- 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.
- Fill Muffin Tins: Divide the batter evenly among the 14 muffin tins, filling each about three-quarters full to allow room for rising.
- 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.
- 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
