These easy peasy muffins were inspired by Pinch of Yum's Feel Good Zucchini Muffins. We have a boatload of zucchini from the garden so that was my cue to whip up some muffins. We've fibered up these muffins with psyllium husk, almond butter and unsweetened coconut without sacrificing on moistness or flavor. While these are more of an indulgence than "health food", they now at least pack 5 grams of fiber all while being moist, chocolatey and delicious. Do not skimp on the Maldon sea salt flakes. They bring out the chocolatey goodness in these muffins.
PrintBlender Zucchini Chocolate Chip Muffins
A real treat while still getting you to your daily fiber goals
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
Ingredients
Scale
- 2 cups rolled oats
- 8 medjool dates, pitted
- 2 cups grated zucchini
- ¼ cup maple syrup
- ¼ cup almond butter
- ¼ cup unsweetened desiccated coconut
- 2 eggs
- 2 Tablespoons whole psyllium husk
- 1 teaspoon baking soda
- ½ teaspoon Diamond Crystal Kosher salt
- ½ cup chocolate chips
- *sea salt for sprinkling (We love Maldon sea salt flakes)
Instructions
- Preheat oven to 350 degrees.
- Add oats, dates, zucchini, maple syrup, almond butter, coconut, eggs, psyllium, baking soda and salt to a blender. Blend until mostly smooth.
- Stir in chocolate chips, but reserve 2 Tablespoons for topping muffins
- Line muffin tray with liners, add a heaping ¼ cup of batter to each muffin cup. Sprinkle generously with sea salt flakes.
- Bake for 20 to 25 minutes until just starting to very lightly brown on top.
Nutrition
- Serving Size: 1 muffin
- Calories: 249
- Sugar: 21 grams
- Sodium: 201 mg
- Fat: 9 grams
- Carbohydrates: 36 grams
- Fiber: 5 grams
- Protein: 6 grams
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