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
Scale
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.
