Description
Deliciously healthy muffins made with zucchini, oats, and chocolate chips. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup rolled oats
- 1 medium zucchini, grated
- 1 ripe banana
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup honey or maple syrup
- 1/4 cup chocolate chips
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a blender, combine the rolled oats, grated zucchini, banana, milk, honey (or maple syrup), and eggs. Blend until smooth.
- Add the baking powder, baking soda, cinnamon, and salt to the blender and blend briefly to combine. Stir in the chocolate chips by hand.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before serving.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg