Description
These delicious muffins combine the goodness of oats, zucchini, and rich chocolate for a delightful treat.
Ingredients
Scale
- 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