Description

These Blender Chocolate Chip Oatmeal Muffins combine wholesome ingredients like shredded zucchini, oats, whole wheat flour, and Medjool dates into a moist, flavorful treat. Sweetened naturally with maple syrup and studded with rich dark chocolate chips, these muffins are easy to prepare using a blender, making them a perfect nutritious snack or breakfast option.

Ingredients

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
2 eggs
1 tablespoon vanilla extract

Dry Ingredients

1 ½ cups old fashioned oats
½ cup whole wheat flour (or additional oats)
2 tablespoons shelled hemp seeds (optional)
1 ½ teaspoons baking soda
1 teaspoon sea salt
1 cup dark chocolate chips

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line 14 muffin tins with paper liners to prepare for baking.
Blend ingredients: In a blender, combine shredded zucchini, oats, whole wheat flour, shelled hemp seeds if using, pitted dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt. Blend everything until the batter is smooth and well combined.
Fold in chocolate chips: Pour the batter into a mixing bowl and gently fold in the dark chocolate chips, ensuring they are evenly distributed without overmixing.
Fill muffin tins: Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full to allow room for rising.
Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until the muffins are just set and a toothpick inserted in the center comes out clean.
Optional finishing touch: If desired, sprinkle each muffin with a little flaked sea salt right after baking to enhance the chocolate flavor.
Cool and serve: Allow the muffins to cool slightly before serving. Enjoy them warm or at room temperature for a delicious treat.

Notes

Using whole wheat flour gives the muffins a hearty texture, but you can substitute with additional oats for a gluten-free option if certified gluten-free oats are used.
Shredded zucchini adds moisture and nutrients without overpowering the taste.
Shelled hemp seeds are optional but add a boost of protein and healthy fats.
Dark chocolate chips provide rich flavor; choose at least 70% cacao for a healthier option.
These muffins keep well stored in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.