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Healthy Oatmeal Zucchini Chocolate Chip Muffins

These healthy muffins balance comfort and nutrition with nourishing ingredients, making them perfect for breakfast, snacks, or light desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 174
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use gluten-free if needed.
  • 1/2 cup whole wheat flour Substitute with almond or coconut flour for gluten-free.
  • 1/2 cup brown sugar Can be substituted with coconut sugar.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup shredded zucchini Use medium-sized zucchini, wash and shred without peeling.
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened applesauce Can be replaced with Greek yogurt for added protein.
  • 1/4 cup chocolate chips Use dark chocolate chips for a healthier option.
  • 1 large egg For vegan option, use a flaxseed egg.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk until evenly distributed.
  3. In another bowl, combine the shredded zucchini, honey (or maple syrup), unsweetened applesauce, egg, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until combined.
  5. Gently fold in the chocolate chips.
Baking
  1. Scoop the batter evenly into the prepared muffin cups.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Remove the muffins from the oven and allow to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly for up to 3 months. Reheat in the microwave for 15-20 seconds or in a toaster oven.