Description
These chocolate chip zucchini oatmeal muffins are a hearty yet fluffy, naturally sweetened breakfast or snack option that cleverly incorporates grated zucchini for added moisture and nutrition. Made with blended oats instead of traditional flour, these muffins boast a wonderful texture that is substantial without being dense or dry. Sweetened with maple syrup and enriched with applesauce, they’re a wholesome treat perfect for meal prep, freezer storage, or an after-school snack, especially delicious with peanut butter. They provide a nutritious way to use summer zucchini in a fun, kid-approved form.
Ingredients
Wet Ingredients
- 1 cup (115 g) grated zucchini, loosely packed, moisture squeezed out
- ¾ cup (193 g) unsweetened applesauce (can substitute very ripe banana)
- ¼ cup (59 ml) milk of choice
- ⅓ cup (79 ml) maple syrup or honey*
- 2 large eggs
- ¼ cup (59 ml) avocado oil or melted coconut oil
- ½ tablespoon pure vanilla extract
Dry Ingredients
- 2 ½ cups (240 g) rolled oats (certified gluten-free, if needed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ⅓ cup (60 g) chocolate chips, plus extra for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-hole muffin tin with liners. For best results, use silicone liners or disposable liners with a food-grade silicone coating to prevent sticking. If using traditional paper liners, lightly spray them with cooking spray before filling.
- Drain Zucchini: Place the measured grated zucchini in the center of a clean dish towel or large paper towels. Wrap tightly and squeeze out as much moisture as possible to avoid soggy muffins.
- Mix Wet Ingredients: Transfer the drained zucchini to a medium bowl. Add applesauce, milk, maple syrup, eggs, oil, and vanilla extract. Whisk together until fully combined and set aside.
- Make Oat Flour: In a blender, combine the rolled oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Pulse and blend for 10-15 seconds until the oats are finely ground and resemble a flour-like consistency, stopping to shake the blender if necessary to ensure even grinding.
- Combine Batter: Pour the oat flour mixture into the bowl with the wet ingredients and zucchini. Stir gently with a spatula until just combined into a batter.
- Add Chocolate Chips: Fold the chocolate chips into the batter evenly.
- Portion Batter: Divide the batter evenly among the 12 muffin liners. Sprinkle extra chocolate chips on top, if desired.
- Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. If using a food thermometer, muffins are done when they reach an internal temperature of 200°F (93°C).
- Cool: Let muffins cool in the tin for at least 15 minutes before removing. Cooling helps them firm up and makes it easier to release them from the liners.
- Store: Once completely cooled, store muffins in an airtight container. Refrigerate for up to 4-5 days or freeze for up to one month.
Notes
- If making for children under age 1, substitute maple syrup in place of honey to avoid risks associated with honey consumption in infants.
- Be sure to squeeze out zucchini moisture thoroughly; failing to do so may result in mushy muffins.
- Blending oats finely into oat flour is key to achieving tender, fluffy muffins—use patience and pulse until texture is consistent.
- You can substitute very ripe banana for applesauce if desired.
- For mini muffins, reduce baking time to about 10 minutes.
- Gluten-free oats are essential if gluten sensitivity is a concern.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: chocolate chip muffins, zucchini muffins, oatmeal muffins, healthy muffins, gluten-free baking, breakfast muffins, snack muffins, vegetable muffins, naturally sweetened muffins
