Description

These One-Bowl Zucchini Chocolate Chip Oat Muffins are unbelievably moist, soft, and packed with melty chocolate chips in every bite. Made with wholesome oats and hidden zucchini, they taste like bakery muffins while being naturally nourishing and perfect for breakfast, snacks, or healthy desserts.

Ingredients

Scale

2 cups (180 g) rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup (120 g) finely grated zucchini, excess moisture squeezed out

1/2 cup (120 g) plain Greek yogurt

1/3 cup (80 ml) maple syrup or honey

1/4 cup (60 ml) milk of choice

1 teaspoon vanilla extract

1/2 cup (90 g) dark chocolate chips

Optional Add-Ins:

1/4 cup chopped walnuts

2 tablespoons shredded coconut

1 tablespoon chia seeds

Extra chocolate chips for topping

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners or lightly grease it.

2. Blend the rolled oats in a blender or food processor until they resemble a fine oat flour.

3. In a large bowl whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.

4. Add the eggs, grated zucchini, Greek yogurt, maple syrup or honey, milk, and vanilla extract.

5. Stir until a smooth batter forms.

6. Fold in the chocolate chips and any optional add-ins if using.

7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

8. Sprinkle extra chocolate chips on top if desired.

9. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out mostly clean.

10. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.

11. Serve warm or at room temperature.

Notes

Squeeze excess moisture from the zucchini to prevent soggy muffins.

Do not overmix the batter to keep the muffins tender.

Adding extra chocolate chips on top gives them a bakery-style appearance.

These muffins freeze beautifully and are perfect for meal prep.

You cannot taste the zucchini—it simply keeps the muffins incredibly moist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 155
Sugar: 8g
Sodium: 125mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 32mg