Moist, chocolatey, and packed with shredded zucchini and wholesome oats—these easy muffins are perfect for breakfast or a snack. No wheat flour needed!
Ingredients
Makes 10–12 muffins
- 1½ cups (135 g) rolled oats
- ½ cup (45 g) oat flour (or blend rolled oats into a fine powder)
- ½ cup (45 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ½ cup (120 g) plain Greek yogurt
- ⅓ cup (80 ml) maple syrup or honey
- ¼ cup (60 ml) milk
- 2 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- 1 cup (about 120 g) finely shredded zucchini, lightly squeezed
- ½ cup (85 g) chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- Prepare the zucchini: Grate the zucchini and gently squeeze out excess liquid. Don’t squeeze it completely dry—you want some moisture to remain.
- Mix dry ingredients: In a bowl, combine oats, oat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk eggs, Greek yogurt, maple syrup, milk, melted butter, and vanilla until smooth.
- Combine: Add the wet mixture to the dry ingredients and stir just until combined.
- Add zucchini: Fold in the shredded zucchini and chocolate chips. Let the batter sit for 5 minutes so the oats can absorb some moisture.
- Fill the pan: Divide batter evenly among 10–12 muffin cups, filling each about ¾ full.
- Bake: Bake for 18–23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips
- For richer chocolate flavor, use dark cocoa powder.
- Don’t overmix the batter or the muffins can become dense.
- If your zucchini is very watery, squeeze out a little more liquid.
- Chocolate chips can be replaced with chopped nuts or dried fruit.
Storage
- Room temperature: 2 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months; thaw at room temperature and warm briefly before serving.
Quick Q&A
Can I make these without oat flour?
Yes! Blend rolled oats until they become a fine flour.
Do I need to peel the zucchini?
No. The peel is fine to leave on.
Can I use dairy-free ingredients?
Yes. Use plant-based yogurt, milk, and butter/oil.
Why are my muffins too wet?
Zucchini releases a lot of moisture. Lightly squeezing the grated zucchini helps prevent soggy muffins.
Quick Recipe Card
Prep: 15 min | Bake: 18–23 min | Total: ~40 min | Serves: 10–12 muffins