There’s something truly special about baking. It’s a little bit of science, a little bit of magic, and a whole lot of love. I remember as a little girl in Italy, watching my nonna pull warm loaves of bread from her oven. The smell filled the whole house and just felt like home. That feeling, that connection through food, is what drives me. I’m Lina Kohn, and sharing delicious things from my kitchen is my greatest joy.
Today, I’m so excited to share a recipe that has become a favorite in my own American kitchen: healthy chocolate chip zucchini muffins oats vegan. I know, it sounds like a mouthful, but trust me, these muffins are everything good. They’re packed with healthy stuff, taste absolutely amazing, and are completely vegan. Plus, it’s a fantastic way to sneak some extra veggies into your day (don’t tell the kids!). These healthy chocolate chip zucchini muffins oats vegan are truly a win-win.
Why You’ll Love These Healthy Chocolate Chip Zucchini Muffins Oats Vegan
I just know you’re going to fall head over heels for these muffins. Seriously, they check all the boxes!
- First off, they are incredibly delicious.
- They’re packed with good-for-you ingredients, making them a healthy treat.
- Making these healthy chocolate chip zucchini muffins oats vegan is super easy, even for beginner bakers.
- They are completely vegan, so everyone can enjoy them.
- And they’re a brilliant way to use up that extra zucchini from your garden or the store!
These healthy chocolate chip zucchini muffins oats vegan really are a kitchen staple.
Ingredients for Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Gathering your ingredients is the first step on our baking adventure. Here’s what you’ll need for these wonderful muffins:
- 2 cups shredded zucchini, make sure to squeeze out the extra water
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsweetened plant-based milk, like almond, soy, or oat
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips
These simple things come together to make healthy chocolate chip zucchini muffins oats vegan magic!
Equipment Needed to Make Healthy Chocolate Chip Zucchini Muffins Oats Vegan
You won’t need anything fancy for these muffins. Just a few kitchen basics will do the trick!
- A standard 12-cup muffin tin
- Paper muffin liners
- A couple of mixing bowls
- A whisk
- Measuring cups and spoons
See? Simple tools for making healthy chocolate chip zucchini muffins oats vegan.
How to Make Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Alright, let’s get baking! Making these healthy chocolate chip zucchini muffins oats vegan is really straightforward. Just follow these steps and you’ll have delicious muffins in no time.
Preparing the Zucchini and Dry Ingredients
First things first, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Grab your shredded zucchini and use a clean towel to squeeze out as much water as you can. This keeps your muffins from getting soggy. In a big bowl, whisk together the dry stuff: the squeezed zucchini, oats, flour, cocoa powder, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good mix.
Combining Wet and Dry Ingredients for Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Now, in a medium bowl, whisk together your plant-based milk, melted coconut oil, and vanilla extract. Whisk it until it looks nicely combined. Pour this wet mixture into the bowl with your dry ingredients. Stir gently until everything is just mixed. Be careful not to overmix! Overmixing can make your healthy chocolate chip zucchini muffins oats vegan tough.
Adding Chocolate Chips and Baking Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Time for the good part – the chocolate chips! Gently fold in the vegan chocolate chips. You want them spread throughout the batter. Divide the batter evenly among the prepared muffin cups. Pop the tin into your preheated oven. Bake for about 20 to 25 minutes. You’ll know they are done when a toothpick poked into the center comes out clean. That’s the sign of perfectly baked healthy chocolate chip zucchini muffins oats vegan.
Cooling and Enjoying Your Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Once your muffins are baked, take them out of the oven. Let them cool in the muffin tin for about 10 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here! Once they are cool, you can finally enjoy your delicious healthy chocolate chip zucchini muffins oats vegan.
Tips for Perfect Healthy Chocolate Chip Zucchini Muffins Oats Vegan
Making these healthy chocolate chip zucchini muffins oats vegan is pretty simple, but a few little tricks can make them extra special. First, seriously, don’t overmix the batter. Just stir until the wet and dry ingredients come together. Too much mixing can make your muffins tough, and nobody wants that!
Also, that step about squeezing the water from the zucchini? Don’t skip it! Zucchini holds a lot of moisture, and getting rid of the excess means you get lovely, fluffy muffins, not soggy ones. Finally, using good quality vegan chocolate chips makes a difference. They melt beautifully and give you those perfect pockets of chocolatey goodness in every bite. Follow these tips for the best healthy chocolate chip zucchini muffins oats vegan!
Ingredient Notes and Substitutions for Healthy Chocolate Chip Zucchini Muffins Oats Vegan
One great thing about these healthy chocolate chip zucchini muffins oats vegan is how flexible they are! For the plant-based milk, feel free to use whatever you have on hand. Almond milk, soy milk, or oat milk all work wonderfully. If you don’t have vegan chocolate chips, you could try adding dried cranberries or chopped nuts instead for a different twist. While the recipe calls for all-purpose flour, you can experiment with a gluten-free blend if needed, though results might vary slightly. These healthy chocolate chip zucchini muffins oats vegan are pretty forgiving!
FAQ About Healthy Chocolate Chip Zucchini Muffins Oats Vegan
I get asked a few questions about these healthy chocolate chip zucchini muffins oats vegan pretty often. Here are some answers to help you out!
Can I use gluten-free flour? Yes, you can! Just use your favorite gluten-free all-purpose flour blend in place of the regular flour. Results might be a little different in texture, but they should still be lovely healthy chocolate chip zucchini muffins oats vegan.
Can I omit the chocolate chips? Absolutely! If you prefer muffins without chocolate, just leave out the vegan chocolate chips. They will still be delicious healthy zucchini muffins with oats.
Why squeeze the water from the zucchini? Zucchini has a lot of moisture. Squeezing it out prevents your muffins from being too wet or gummy. It helps you get that perfect muffin texture in your healthy chocolate chip zucchini muffins oats vegan.
How to store the muffins? Store cooled healthy chocolate chip zucchini muffins oats vegan in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Can I make these Healthy Chocolate Chip Zucchini Muffins Oats Vegan with different add-ins?
Oh yes! These healthy chocolate chip zucchini muffins oats vegan are great with other things mixed in. Try adding chopped walnuts, pecans, or even some dried cranberries.
How long do Healthy Chocolate Chip Zucchini Muffins Oats Vegan last?
If you keep them in an airtight container, your healthy chocolate chip zucchini muffins oats vegan will stay fresh at room temperature for a few days, or a bit longer in the refrigerator.
Can I freeze Healthy Chocolate Chip Zucchini Muffins Oats Vegan?
You sure can! Let them cool completely, then pop your healthy chocolate chip zucchini muffins oats vegan into a freezer bag. They freeze well for up to three months. Just let them thaw on the counter before eating.
Estimated Nutritional Information Disclaimer
Just a quick note about the nutrition info I’ve included. The values are estimates, and they can change depending on the specific brands and ingredients you use. Think of it as a helpful guideline, not an exact science. Making these healthy chocolate chip zucchini muffins oats vegan is about enjoying delicious, home-baked goodness!
Share Your Experience
I really hope you give these healthy chocolate chip zucchini muffins oats vegan a try! If you do, I would absolutely love to hear about it. Please leave a comment below and tell me how they turned out. Did you make any fun substitutions? You can also rate the recipe! And if you snap a picture, share it on social media and tag me! I can’t wait to see your delicious creations.
Print
Amazing 1 Healthy Chocolate Chip Zucchini Muffins Oats Vegan
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
Delicious and healthy vegan chocolate chip zucchini muffins made with oats.
Ingredients
- 2 cups shredded zucchini (about 2 medium)
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsweetened plant-based milk
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Squeeze excess water from shredded zucchini using a clean kitchen towel or paper towels.
- In a large bowl, whisk together the shredded zucchini, rolled oats, flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the plant-based milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the vegan chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any plant-based milk you prefer, such as almond milk, soy milk, or oat milk.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These muffins can also be frozen for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
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