If you’re craving a wholesome, moist, and delightfully chocolatey treat, look no further than this Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe. It’s an absolute game-changer for busy mornings or snack time, blending together nutritious zucchini, hearty oats, and rich chocolate chips into muffins that feel indulgent but pack a good-for-you punch. The ease of throwing all your ingredients into a blender means less mess and more magic, giving you a tender, flavorful bite every time.
Ingredients You’ll Need
These ingredients are straightforward yet essential, working together to create muffins that balance texture, flavor, and moisture. Each component plays a role in making the muffins tender, naturally sweet, and satisfyingly chocolatey with just the right hint of wholesome goodness.
- 1 ½ cups shredded zucchini: Adds moisture and a subtle veggie sweetness without overpowering the muffins.
- 1 ½ cups old fashioned oats: Provides a hearty base and chewy texture that’s perfect for breakfast or a snack.
- ½ cup whole wheat flour: Adds wholesome fiber and a nutty flavor; you can substitute with additional oats for extra heartiness.
- 2 tablespoons shelled hemp seeds (optional): Boosts nutritional content with protein and omega-3 fats.
- ½ cup pitted Medjool dates: Naturally sweetens the batter while adding depth and richness.
- ¼ cup pure maple syrup: Enhances sweetness and lends a subtle caramel note.
- 1 stick salted butter, melted: Brings richness and tenderness to every bite.
- 2 eggs: Helps bind ingredients together and adds structure.
- 1 tablespoon vanilla extract: Adds warmth and a fragrant sweetness.
- 1 ½ teaspoons baking soda: Provides lift and lightness to the muffins.
- 1 teaspoon sea salt: Balances flavor and intensifies the chocolate notes.
- 1 cup dark chocolate chips: Bursts of rich chocolate folded throughout make these muffins irresistible.
How to Make Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C) and lining 14 muffin cups with paper liners. This step ensures easy cleanup and helps your muffins pop out effortlessly once baked.
Step 2: Blend the Base Ingredients
Place shredded zucchini, oats, whole wheat flour, hemp seeds if using, pitted Medjool dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt into your blender. Blend until you achieve a smooth, uniform batter. This blender method is a total time saver and creates an incredibly tender crumb.
Step 3: Fold in Chocolate Chips
Once blended, gently fold in the dark chocolate chips by hand. This keeps those delicious chocolate nuggets from breaking down in the blender and ensures you get joyful pockets of chocolate in every muffin.
Step 4: Fill Muffin Cups
Divide the batter evenly into your prepared muffin tins, filling each about three-quarters full. This gives the muffins room to rise beautifully without spilling over.
Step 5: Bake to Perfection
Pop the muffins into the oven for 18-22 minutes, just until they are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Overbaking can dry them out, so keep a watchful eye during the last few minutes.
Step 6: Optional Finishing Touch
For an extra pop of flavor, sprinkle flaked sea salt on top of the warm muffins right after they come out of the oven. This salty-sweet combo elevates the chocolate flavor and impresses every single time.
How to Serve Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of maple syrup can make these muffins feel extra special. For gatherings, adding a dollop of Greek yogurt or a smear of nut butter on the side complements the rich chocolate and mild zucchini perfectly.
Side Dishes
These muffins marry wonderfully with a warm cup of coffee or a refreshing glass of cold milk. For a heartier breakfast, pair them with scrambled eggs or a fresh fruit salad to create a balanced, satisfying meal.
Creative Ways to Present
Serve these Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe in a rustic basket lined with a cozy tea towel for brunch with friends. You can also slice them in half and toast lightly for a delightful twist, spreading on some softened butter or cream cheese for added indulgence.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftovers in an airtight container at room temperature for up to 3 days. This keeps your muffins soft and fresh-tasting, ready for whenever your snack craving hits.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They’ll keep perfectly for up to 3 months, allowing you to enjoy a quick, nutritious snack anytime.
Reheating
To reheat, simply thaw at room temperature or warm in the microwave for 20-30 seconds. If you prefer a crispy edge, pop them in a toaster oven for a few minutes and enjoy as if freshly baked.
FAQs
Can I use other types of flour instead of whole wheat?
Absolutely! You can substitute whole wheat flour with all-purpose flour or use additional oats to keep things gluten-free, just adjust the liquid slightly if the batter becomes too thick.
Is it necessary to use grated zucchini, or can I use zucchini puree?
Grated zucchini works best because it provides the right texture and moisture without making the batter too watery. However, if you only have puree, drain any excess liquid before use.
Can I omit the chocolate chips?
Yes, if you want a less sweet version or are catering to picky eaters, just skip the chocolate chips. You might try stirring in nuts or dried fruit for a different twist.
Are shelled hemp seeds important in the recipe?
They’re optional but highly recommended for a boost of protein and omega fats. If you don’t have them, the muffins will still be delicious without any compromise in texture.
How do I know when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done. Avoid overbaking to keep them moist and tender.
Final Thoughts
There’s something truly comforting about these Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe — they feel like a warm hug in muffin form. Once you try this recipe, you’ll find yourself making it again and again for breakfast, snacks, or whenever you want something that perfectly balances healthy and indulgent. Give it a whirl, and prepare yourself for some serious muffin love!
Print
Blender Chocolate Chip Zucchini Oatmeal Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 14 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blender Chocolate Chip Oatmeal Muffins are a wholesome and delicious treat made with shredded zucchini, whole oats, and rich dark chocolate chips. Blended smoothly for a quick batter and baked to perfection, they deliver a moist texture and a sweet, nutty flavor that’s perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1 ½ cups shredded zucchini (approximately 2 small zucchinis)
- 1 ½ cups old fashioned oats
- ½ cup whole wheat flour (or additional oats)
- 2 tablespoons shelled hemp seeds (optional)
- ½ cup pitted Medjool dates
- ¼ cup pure maple syrup
- 1 stick salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare 14 muffin tins by lining them with paper liners to ensure easy removal and minimal sticking.
- Blend Ingredients: Place all the ingredients except the dark chocolate chips into a blender. Blend everything until the mixture is completely smooth and evenly combined, creating the muffin batter.
- Fold in Chocolate Chips: After blending, carefully fold the dark chocolate chips into the batter using a spatula to distribute them evenly without overmixing.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to allow room for the muffins to rise.
- Bake Muffins: Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Optional Topping and Serving: Once baked, if you like, sprinkle a pinch of flaked sea salt on top of each muffin to enhance the chocolate flavor. Serve the muffins warm or at room temperature and enjoy.
Notes
- You can omit the hemp seeds if you prefer, though they add a nice nutty flavor and extra nutrition.
- Using whole wheat flour gives a denser texture; replacing it with additional oats will produce a slightly different consistency.
- Medjool dates add natural sweetness; make sure they are pitted before adding.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- These muffins freeze well – thaw at room temperature or warm briefly before serving.
- For a vegan version, substitute butter with coconut oil and use a flax egg instead of eggs.
