Oatmeal Zucchini Muffins
These delicious Oatmeal Zucchini Muffins are the perfect combination of wholesome ingredients and indulgence! Made with oat flour, quick oats, and naturally sweetened with pure maple syrup, they’re packed with nutrients and fiber. Shredded zucchini adds moisture without overpowering the flavor, while dark chocolate chips bring a touch of sweetness to every bite. Perfect for breakfast, a snack, or dessert, these muffins are light, fluffy, and irresistibly good. Plus, they’re easy to make and bake in just 12-15 minutes, making them a convenient treat for any time of day!
Prep Time: 10 minutes Cook Time: 15 minutes
Yield: 24 mini muffins Serving Size: 1 mini muffin
Ingredients:
- 1 1/4 cups oat flour
- 3/4 cup quick oats
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup pure maple syrup
- 1/3 cup extra virgin olive oil
- 1 large egg
- 1 large egg white
- 1 tsp. vanilla extract
- 1 cup finely shredded zucchini, water squeezed out and lightly packed
- 3/4 cup dark chocolate chips
Directions:
- Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
- In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
- Whisk wet ingredients: In a large bowl whisk together maple syrup, olive oil, egg, egg white, and vanilla extract.
- Add dry ingredients to the large bowl of wet ingredients; stir a few times then fold in zucchini and chocolate chips. Stir until combined.
- Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes – or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with a toothpick.
Tips and Tricks:
- Substitute half of the chocolate chips with chopped nuts like walnuts or pecans for added crunch and nutrition, or swap out half the olive oil for unsweetened applesauce to reduce fat content while keeping the muffins moist.
- Toss the chocolate chips in a little oat flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins during baking.
- These muffins freeze well! Once cooled, place them in an airtight container and freeze for up to 3 months. Reheat in the microwave for a quick snack.
Nutrition Facts:
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