Zucchini Chocolate Chip Blender Muffins
These zucchini chocolate chip blender muffins are the perfect way to start the day. They’re so good, you’ll never miss the flour, sugar or oil. They’re a great way to use up extra summer zucchini too.
Serve these for breakfast or enjoy them as a mid-day snack. Personally, I love to warm these muffins for 10-15 seconds in the microwave before enjoying. They’re so good!
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and loaded with flavor.
These are lightened up. This recipe does not require flour, oil or sugar, making them lighter then traditional muffins.
Perfect for meal prep. These healthy muffins are great for breakfast or as a mid day snack.
Recipe Ingredients
- Zucchini: grated zucchini, squeeze out excess moisture
- Oats: You’ll need rolled oats for this recipe. Buzz in a high powered blender until a powder forms.
- Leavening agent: Baking soda is what allows the recipe to rise.
- Salt: You’ll need salt for this recipe.
- Dates: This recipe calls for pitted dates.
- Eggs: You’ll need two large eggs for this recipe.
- Maple syrup: I like to use good maple syrup. It really enhances the flavor.
- Milk: You’ll need 2% milk for these muffins.
- Cinnamon applesauce: Option to use regular applesauce instead. But the cinnamon is a nice touch.
- Vanilla: Make sure you use vanilla extract not vanilla flavoring.
- Mini chocolate chips: You’ll need mini chips for this recipe.
Tips and Tricks
Serve these muffins warm from the oven for best results.
When storing, add a sheet of paper towel to the bottom of a sealable container. Store the muffins at room temperature for three to four days.
Reheat any leftover muffins for 10-20 seconds in the microwave before enjoying.
How to Make
Preheat the oven to 350 degrees. Add paper liners to a cupcake tray. Option to give them a very light spray with nonstick baking spray.
Grate the zucchini. Squeeze out excess moisture with a cheese cloth or paper towel.
Add the rolled oats to the blender and buzz them until a powder forms. Add the baking soda, salt, dates, eggs, maple syrup, 2% milk, cinnamon applesauce, and vanilla. Buzz until a batter forms.
Pour the batter into a bowl and gently fold in the grated zucchini and mini chocolate chips. Spoon the batter into the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy warm.
Storage
When storing, add a sheet of paper towel to the bottom of a sealable container. Store the muffins at room temperature for three to four days. Reheat any leftover muffins for 10-20 seconds in the microwave before enjoying.
Frequently Asked Questions
Yes! I’d recommend adding a sprinkle of chopped nuts to the top of the muffins before baking. Do not add them to the blender.
Chopped walnuts and pecans would work well!
Other Muffin Recipes to Consider Trying
- Banana Nut Blender Muffins
- Healthy Chocolate Blender Muffins
- Banana Chip Muffins
- Cinnamon Crunch Pancake Muffins
Zucchini Chocolate Chip Blender Muffins
Equipment
- 1 cupcake tray
- 12 paper liners optional
- 1 blender
- 1 large bowl
Ingredients
- 1.5 cups grated zucchini, squeeze out excess moisture
- 2 cups rolled oats, buzz until a powder forms
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4-5 dates, pitted
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup 2% milk
- ⅓ cup cinnamon applesauce
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees. Add paper liners to a cupcake tray. Option to give them a very light spray with nonstick baking spray.
- Grate the zucchini. Squeeze out excess moisture with a cheese cloth or paper towel.
- Add the rolled oats to the blender and buzz them until a powder forms. Add the baking soda, salt, dates, eggs, maple syrup, 2% milk, cinnamon applesauce, and vanilla. Buzz until a batter forms.
- Pour the batter into a bowl and gently fold in the grated zucchini and mini chocolate chips. Spoon the batter into the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy warm.
4 Comments on “Zucchini Chocolate Chip Blender Muffins”
I made these this morning with zucchini a neighbor was kind enough to give me from his garden. They were so good, I made sure to drop a few off to my neighbor as a thank you! I will be hanging on to this recipe.
Let me tell you, this was such an easy recipe and delicious. I made them for my friends (most are picky eaters) and they didn’t even know they were healthy until they asked for the recipe. Thank you! Will be making these for years to come!
Can you add the ingredient measurements?
yes!! sorry about that!