Chocolate Chip Zucchini Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Packed with zucchini to provide the perfect texture, 100% whole-whole grain, lower in sugar, and bursting with melty chocolate, these muffins are perfect for breakfast, snacks, or dessert…pretty much anytime!
Author:
Recipe type: Breakfast, Snack
Cuisine: American
Serves: 12
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 ½ cups (drained of water) finely shredded zucchini
  • ½ cup milk of choice**
  • 1 cup white whole-wheat flour***
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup maple syrup (or honey)
  • ¼ cup coconut oil or butter, melted and cooled to room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees F and spray a 12-count muffin tray with nonstick spray. Set aside.
  2. In a medium bowl, combine oats, shredded zucchini, and milk. Stir until combined and set aside to let oats soak up and absorb the milk and zucchini.
  3. In a large bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate small bowl, whisk together maple syrup, coconut oil, egg, and vanilla extract. Pour wet ingredients over flour mixture. Fold in zucchini oat mixture and stir gently until combined. Stir in chocolate chips.
  5. Use a ice-cream scoop to evenly divide batter among 12 muffins cups.
  6. Bake at 350 degrees for about 18-22 minutes (mine took 20 minutes) or until tops are set and toothpick comes out mostly clean. Note I have a gas oven, so baking times may differ.
Notes
** I used unsweetened vanilla almond milk
***can sub all-purpose flour or gluten-free all-purpose flour blend
Recipe by Audra's Appetite at https://audrasappetite.com/chocolate-chip-zucchini-oatmeal-muffins/