The best healthy chocolate zucchini muffins recipe! They're made with nutritious ingredients (like Greek yogurt, oat flour and lots of zucchini), are moist, chocolatey and can be made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go!
Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
Add 1 ½ 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 (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
Add vanilla, sugar and eggs and blend on low speed until just combined.
Add dry ingredients and blend until combined.
Mix in chocolate chips by hand (do not blend)!
Pour batter into prepared muffin pan, making sure each well is only ¾ 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.
Old-Fashioned oats. You can substitute oat flour (in a 1:1 ratio, so in this recipe 1 ½ cups) for the old-fashioned oats. You can also use solely all-purpose flour or gluten-free all-purpose flour.
All-purpose flour. A 1:1 gluten-free baking flour can be substituted to make these chocolate zucchini muffins gluten-free. You can also use all oat flour, but just know the muffin texture won't be as tall and fluffy. Whole wheat pastry flour is another great substitution for all-purpose flour too.
Greek yogurt. Any plain or vanilla variety will work well in this recipe. To make these chocolate zucchini muffins dairy-free, simply use a dairy-free Greek yogurt.
Granulated sugar. Any granulated sugar works well in this recipe, including brown sugar or coconut sugar for a refined-sugar free option.
Honey. maple syrup can be used in place of honey.
If you don't have a blender/food processor
Follow the recipe as written, but instead of putting the wet ingredients into a blender, Mash the bananas into a large bowl. Then add all the rest of the wet ingredients except for the zucchini and stir to combine. Proceed with the rest of the recipe, and add the zucchini at the very end after all the rest of the ingredients have been mixed together by hand.
Store in an airtight container in the refrigerator for 5-7 days.
To freeze, let the muffins cool to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months. Reheat in the microwave or oven on low heat.