Blender Chocolate Chip Oatmeal (Printable Version)
Blender-made chocolate chip oatmeal muffins featuring zucchini, oats, and maple syrup for easy baking.
# What You'll Need:
→ Base
01 -
1 1/2 cups shredded zucchini (from approximately 2 small zucchinis)
02 -
1 1/2 cups old-fashioned rolled oats
03 -
1/2 cup whole wheat flour
→ Optional Enhancers
04 -
2 tablespoons shelled hemp seeds
→ Sweeteners
05 -
1/2 cup pitted Medjool dates
06 -
1/4 cup pure maple syrup
→ Binder and Fat
07 -
1/2 cup (1 stick) salted butter, melted
08 -
2 large eggs
→ Flavorings and Leavening
09 -
1 tablespoon vanilla extract
10 -
1 1/2 teaspoons baking soda
11 -
1 teaspoon sea salt
→ Mix-ins
12 -
1 cup dark chocolate chips
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F (175°C). Line a 14-cup muffin tray with paper liners.
02 -
In a blender, add shredded zucchini, oats, whole wheat flour, hemp seeds, pitted dates, maple syrup, melted butter, eggs, vanilla extract, baking soda, and sea salt. Blend until a smooth and cohesive batter forms.
03 -
Transfer the batter to a bowl and gently fold in dark chocolate chips until evenly distributed.
04 -
Divide the batter evenly among the prepared muffin tins, filling each approximately three-quarters full. Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the centre comes out clean.
05 -
If desired, sprinkle flaked sea salt over the muffins. Allow to cool slightly before serving warm, or at room temperature.
# Additional Notes:
01 -
For best texture, drain excess liquid from the shredded zucchini before adding to the blender.