There’s something truly delightful about enjoying a freshly baked muffin, especially when chocolate chips are involved! The Blender Chocolate Chip Oatmeal Muffins are not only delicious but also a healthier take on traditional muffins, making them perfect for breakfast or snack time. These muffins are packed with wholesome ingredients like shredded zucchini and oats, giving them a moist texture and a hearty bite. Plus, they’re super easy to whip up—just throw everything in a blender and you’re good to go!
Whether you’re looking to sneak some veggies into your diet or simply want a tasty treat, these muffins deliver on all fronts. The natural sweetness from Medjool dates and pure maple syrup complements the rich chocolate, making for a satisfying experience that doesn’t compromise on flavor. Moreover, this recipe is vegetarian-friendly, making it an excellent choice for those following a plant-based diet. Let’s dive into this wonderfully simple yet mouthwatering recipe that will bring smiles to your breakfast table!
Why You’ll Love This Blender Chocolate Chip Oatmeal
- Healthy Ingredients: Packed with wholesome ingredients like oats, zucchini, and dark chocolate, each bite is both nutritious and indulgent.
- Easy to Make: With just a blender required for preparation, clean-up is a breeze, making it ideal for busy mornings.
- Perfectly Sweet: Natural sweeteners like Medjool dates and maple syrup create a delightful flavor without the need for refined sugars.
- Great for Meal Prep: These muffins can be made ahead of time and stored, making them a convenient grab-and-go option.
Preparation Phase & Tools to Use
When preparing to make Blender Chocolate Chip Oatmeal Muffins, first, ensure your kitchen is tidy and all your ingredients are within reach. You’ll need a few basic tools to streamline the process. A high-speed blender can help achieve a smooth batter, but any blender will work. You’ll also need measuring cups for precise ingredient portions, a spatula for scraping the sides of the blender, and muffin tins lined with paper liners to prevent sticking.
Before you start blending, preheat your oven to 350°F (175°C) to get it ready for the muffins. This ensures they will rise perfectly and achieve that golden-brown color. Lining your muffin tins is crucial; it helps maintain the shape of your muffins and makes for easy removal. Depending on your preference, you can even grease the muffin liners for added non-stick assurance.
Ingredients
- 1 ½ cups shredded zucchini (approximately 2 small zucchinis)
- 1 ½ cups old fashioned oats
- ½ cup whole wheat flour (or additional oats)
- 2 tablespoons shelled hemp seeds (optional)
- ½ cup pitted Medjool dates
- ¼ cup pure maple syrup
- 1 stick salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
Step 1: Prepare Your Oven and Muffin Tins
Start by preheating your oven to 350°F (175°C). This ensures that your muffins get the perfect rise and texture. Next, line your muffin tin with paper liners, as these will help keep your muffins intact and make clean-up a breeze. Ensure that your muffin liners are placed securely in the tins for even baking.
Step 2: Blend the Batter
Now, it’s time to make the batter! Place the shredded zucchini, oats, whole wheat flour, hemp seeds (if using), Medjool dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt into your blender. Blend on high until the mixture is completely smooth. This step is crucial because it allows all the ingredients to fully combine, infusing the batter with that delicious zucchini flavor while ensuring the oats blend smoothly.
Step 3: Incorporate the Chocolate Chips
After blending, transfer the batter to a bowl or leave it in the blender. Gently fold in the dark chocolate chips with a spatula, making sure they are evenly distributed throughout the batter. This way, you’ll get bursts of chocolate in every muffin—what a treat!
Step 4: Bake the Muffins
Use a spoon or a scoop to divide the batter evenly across the muffin tins, filling each liner roughly three-quarters full to allow for rising. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. This is when the muffins will reach that perfect doneness, so keep an eye on them as they cook! If desired, sprinkle some flaked sea salt on top before serving to add an extra layer of flavor.
Variations
- Protein: Consider adding a scoop of protein powder to boost the nutrition of your muffins. This pairs well with the other ingredients without altering the taste significantly.
- Vegetables: Get creative by incorporating other veggies like grated carrots or mashed bananas, which can also contribute moisture and sweetness.
- Spices: Add a pinch of cinnamon or nutmeg for a warm spice flavor, or try including some cocoa powder for an extra chocolatey kick!
Cooking Notes
- For a gluten-free version, you can swap the whole wheat flour with a 1:1 gluten-free flour blend or simply increase the amount of oats.
- The muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them in individual portions for up to three months.
- Always check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, not wet batter.
Serving Suggestions
- Serve warm with a bit of butter or a spread of almond butter for a delicious breakfast or snack.
- Enjoy alongside a cup of coffee or tea to complement the chocolate flavor perfectly.
Tips
- Feel free to adjust the level of sweetness by adding more or fewer Medjool dates based on your taste preference.
- If you like a texture contrast, try adding some chopped nuts or seeds to the batter along with the chocolate chips for an added crunch.
- Keep an eye on the muffins towards the end of the baking time to prevent them from overcooking and becoming dry.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
Nutritional Information
- Calories: Approximately 180 per muffin
- Protein: 4g per muffin
- Sodium: 150mg per muffin
FAQs
Can I use instant oats instead of old-fashioned oats?
Yes, you can use instant oats, but the texture of the muffins may be slightly different—more mushy than chewy.
How can I make these muffins dairy-free?
To make these muffins dairy-free, substitute the butter with coconut oil or a dairy-free butter alternative.
Can I double the recipe?
Absolutely! Just double all the ingredients and use two muffin tins or bake in batches.
What’s the best way to store the muffins?
Store the muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months for longer freshness.
Conclusion
In conclusion, Blender Chocolate Chip Oatmeal Muffins are not only a delicious treat but also a delightful way to integrate healthy ingredients into your snacks. The combination of zucchini, oats, and rich chocolate makes these muffins truly special. Perfect for any time of day—be it breakfast, a snack, or even a dessert—you’ll find these muffins to be a crowd-pleaser. So, give this recipe a try, and don’t hesitate to play around with the ingredients to make them your own. We would love to hear how your muffins turn out, so be sure to leave a comment below, share your variations, and enjoy your healthy baking adventure!
Print
Blender Chocolate Chip Oatmeal Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Description
These delicious muffins combine the goodness of oats, zucchini, and rich chocolate for a delightful treat.
Ingredients
- 1 ½ cups shredded zucchini (approximately 2 small zucchinis)
- 1 ½ cups old fashioned oats
- ½ cup whole wheat flour (or additional oats)
- 2 tablespoons shelled hemp seeds (optional)
- ½ cup pitted Medjool dates
- ¼ cup pure maple syrup
- 1 stick salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- Blend the shredded zucchini, oats, flour, hemp seeds, Medjool dates, maple syrup, melted butter, eggs, vanilla, baking soda, and sea salt until smooth.
- Fold in the dark chocolate chips.
- Divide the batter among the muffin tins and bake for 18-22 minutes or until a toothpick comes out clean.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 4 g