Description
Rich, moist, flourless chocolate muffins made with oats, bananas, and shredded zucchini for a wholesome treat that tastes like brownies. Naturally sweetened and perfect for breakfast, snacks, or healthy desserts.
Ingredients
2 cups (180 g) rolled oats
1½ cups (180 g) grated zucchini
2 ripe bananas, mashed
2 large eggs
1/4 cup (25 g) unsweetened cocoa powder
1/4 cup (85 g) honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (85 g) dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Place the rolled oats in a blender and pulse into a coarse oat flour.
3. In a large bowl, mash the bananas until smooth.
4. Whisk in the eggs, honey or maple syrup, and vanilla extract.
5. Add the oat flour, cocoa powder, baking powder, baking soda, and salt. Stir until combined.
6. Fold in the grated zucchini and dark chocolate chips.
7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
8. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before serving.
Notes
Do not squeeze the zucchini dry—the extra moisture keeps the muffins soft and fudgy.
Use very ripe bananas for the best natural sweetness.
Store in an airtight container in the refrigerator for up to 5 days.
These muffins freeze well for up to 2 months and become even fudgier when chilled.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg