Blender Chocolate Chip Oatmeal

These blender chocolate chip oatmeal zucchini muffins are the answer to quick wholesome baking You throw everything into the blender for minimal mess and end up with stacks of tender muffins packed with oats juicy zucchini and plenty of melty dark chocolate They are naturally sweetened which makes them a go to treat for breakfast snacks and school lunches

I first whipped up a batch on a busy morning when I had zucchini to use and the kids needed snacks for the week Now it is a staple when we need something cozy and satisfying but quick

Ingredients

• Shredded zucchini: brings moisture and a serving of veggies to each muffin Be sure to squeeze out excess water for the best texture
• Old fashioned oats: give heartiness and a chewy wholesome texture Choose oats that smell fresh and look plump
• Whole wheat flour or more oats for gluten free: boosts fiber content and structure
• Shelled hemp seeds optional: add protein and omega threes Use seeds that have a mild nutty smell and are pale green
• Pitted Medjool dates: offer natural sweetness and caramel flavor Pick dates that are soft and glossy
• Pure maple syrup: deepens the natural sweetness Opt for pure grade A maple syrup for best taste
• Salted butter melted: provides richness and a bit of saltiness Use high quality butter for depth
• Eggs: help bind everything together Look for large eggs with clean uncracked shells
• Vanilla extract: upgrades the flavor Always go for pure vanilla without artificial additives
• Baking soda: helps these muffins rise to a perfect dome Check for freshness by seeing if it fizzes in lemon juice
• Sea salt: sharpens all the flavors Choose fine sea salt for even mixing
• Dark chocolate chips: bring gooey pools of chocolate Choose chips that list cocoa butter as one of the top ingredients

Step by Step Instructions

Preheat and Line Muffin Tins:

Set your oven to three hundred fifty degrees Fahrenheit and line fourteen muffin wells with paper liners This prevents sticking and makes clean up easier

Blend the Batter:

Add zucchini oats whole wheat flour shelled hemp seeds Medjool dates maple syrup melted butter eggs vanilla extract baking soda and sea salt to your blender Blend until you get a mostly smooth batter with a bit of texture from the oats Do not add the chocolate chips yet

Mix in Chocolate Chips:

Pour the blended batter into a large bowl Stir in the dark chocolate chips by hand so they stay chunky and do not melt into the batter

Divide and Bake:

Spoon the batter evenly into the lined muffin tins filling each about three quarters full Bake for eighteen to twenty two minutes until the tops are set and spring back when lightly pressed

Cool and Enjoy:

Let the muffins cool in the pan for five minutes before transferring to a rack Sprinkle with a little flaky sea salt if you like for an extra flavor kick Serve slightly warm or at room temperature

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The dark chocolate chips melt into gooey puddles that my family fights over every time My kids think of these as a special treat but love that they can eat them for breakfast too We once made an extra batch for a road trip and not a crumb was left

Storage Tips

Store your muffins in an airtight container at room temperature for up to three days They stay moist because of the zucchini but if you want them to last longer refrigerate for up to a week For longer storage freeze the cooled muffins in a freezer bag and reheat one at a time whenever a craving hits

Ingredient Substitutions

You can swap the whole wheat flour for an equal amount of old fashioned oats to make these muffins gluten free If you are out of maple syrup try honey for a different but delicious result For a dairy free version use melted coconut oil or a plant based butter in place of regular butter

Serving Suggestions

These muffins work perfectly as a grab and go breakfast school snack or even dessert Warm them up and smear with nut butter for added richness or pair with a yogurt parfait for a more filling meal They also make a thoughtful homemade gift tucked in a basket

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Cultural and Historical Context

Baking with zucchini started as a clever way to use garden abundance and add moisture to cakes Muffins like these have become a favorite in American kitchens for their mix of nutrition and comfort The use of oats and dates hints at older traditions of using whole grains and natural sweeteners which makes these muffins feel both classic and fresh

Recipe FAQs

→ Can I use regular flour instead of whole wheat or oats?

Yes, you can substitute all-purpose flour for either the whole wheat flour or rolled oats, but it may alter the texture slightly. For the best hearty texture, stick to oats if possible.

→ Do I need to peel the zucchini?

No need to peel the zucchini—just shred it and use it as is. The skin adds nutrients and blends smoothly into the batter.

→ What can I use instead of Medjool dates?

You can swap dates with another sticky dried fruit like raisins or use an extra tablespoon or two of maple syrup for sweetness.

→ Can these muffins be made dairy-free?

Yes, simply use a plant-based butter or melted coconut oil in place of the butter for a dairy-free option.

→ How should I store the muffins?

Once cooled, keep the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Is it necessary to add hemp seeds?

Hemp seeds are optional. They contribute extra nutrition and a slight nutty flavor, but the muffins will still turn out well without them.