Description
Delicious chocolate chip oatmeal muffins made easily in a blender.
Ingredients
Scale
- 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 the oven to 350°F (175°C). Line 14 muffin tins with paper liners.
- In a blender, combine all ingredients except the dark chocolate chips. Blend until smooth.
- After blending, fold the dark chocolate chips into the batter.
- Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full.
- Bake for 18-22 minutes, or until the muffins are just set.
- If desired, sprinkle with flaked sea salt before serving. Enjoy your muffins warm or at room temperature.
Notes
- Ensure the zucchini is well drained to prevent excess moisture.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg