Double Chocolate Zucchini Oat Muffins

These Double Chocolate Zucchini Muffins are a healthy, easy make-ahed breakfast loaded with sneaky veggies! A kid-tested mom approved recipe that your whole family will love!

Course Breakfast, Snack

Cuisine American

Keyword Chocolate Zucchini Muffins, gluten-free zuchhini muffins, healthy zucchini muffins, zuchcini muffins

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings muffins

Calories 126kcal

Author Laura

Ingredients

2 cups old-fashioned oats
½ cup almond meal
¼ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp salt
2 cups shredded zucchini
¾ cup plain or vanilla Greek yogurt
1 very ripe banana
¼ cup coconut sugar
1 tsp vanilla extract
2 TBS honey
2 eggs
½ cup chocolate chips

Instructions

Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
Add 2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
Mix in dry ingredients (almond meal, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
Add zucchini, Greek yogurt, coconut sugar, banana, honey and vanilla extract to your blender and blend until smooth.
Add dry ingredients and blend until combined.
Add your eggs and blend on low speed until just combined.
Mix in chocolate chips by hand (do not blend)!
Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
Let sit in the muffin pan on a cooling rack for 5 minutes.
Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.

Nutrition