Description
These Blender Chocolate Chip Oatmeal Muffins are a wholesome and delicious treat made with shredded zucchini, oats, whole wheat flour, and sweetened naturally with Medjool dates and maple syrup. Blended together for a smooth batter, they are studded with dark chocolate chips and baked until perfectly moist and tender, making a nutritious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups old fashioned oats
- ½ cup whole wheat flour (or additional oats)
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 ½ cups shredded zucchini (approximately 2 small zucchinis)
- ½ cup pitted Medjool dates
- ¼ cup pure maple syrup
- 1 stick salted butter, melted (about 8 tablespoons)
- 2 eggs
- 1 tablespoon vanilla extract
Other Ingredients
- 2 tablespoons shelled hemp seeds (optional)
- 1 cup dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line 14 muffin tins with paper liners to ensure easy removal and cleanup.
- Blend the Batter: In a blender, combine all the ingredients except the dark chocolate chips. Blend until the mixture is smooth and well combined, creating the base muffin batter.
- Add Chocolate Chips: Remove the batter from the blender and gently fold in the dark chocolate chips to evenly distribute them without breaking.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to give the muffins room to rise.
- Bake the Muffins: Bake in the preheated oven for 18-22 minutes or until the muffins are just set and a toothpick inserted comes out clean.
- Optional Garnish and Serve: If desired, sprinkle the muffins with flaked sea salt before serving. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- You can substitute whole wheat flour with additional oats if you prefer a gluten-free option, but ensure your oats are certified gluten-free.
- Hemp seeds are optional but add a nice nutty flavor and boost nutrition.
- These muffins freeze well; store them in an airtight container and reheat before serving.
- Make sure not to overfill the muffin tins to avoid overflow during baking.
- Use ripe Medjool dates to ensure natural sweetness and moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
