Zucchini Chocolate Chunk Oatmeal Muffins

Name: Zucchini Chocolate Chunk Oatmeal Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Ingredients: 1 3/4 cups rolled oats; 2 coops PE Science Select Vegan Vanilla Protein Powder; 3 oz Guittard 64% baking chocolate, chopped; 1/4 cup white whole wheat flour; 1 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/4 cup zucchini, grated; 5 oz unsweetened vanilla almond milk; 1/4 cup light brown sugar, packed; 3 tbsp Skippy Natural Creamy Peanut Butter, melted; 2 tbsp maple syrup; 1 large egg, room temperature; 1 tsp vanilla extract

User Reviews

3.6

42 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
12 muffins
Calories
179 kcal
Course
Breakfast, Snacks, Baked Goods
Cuisine
American, International

Zucchini Chocolate Chunk Oatmeal Muffins

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Dry Ingredients

1 3/4 cups rolled oats (168 grams)
2 coops PE Science Select Vegan Vanilla Protein Powder (56 grams)
3 oz Guittard 64% baking chocolate, chopped (90 grams)
1/4 cup white whole wheat flour (30 grams)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 1/4 cup zucchini, grated (190 grams)
5 oz unsweetened vanilla almond milk
1/4 cup light brown sugar, packed (50 grams)
3 tbsp Skippy Natural Creamy Peanut Butter, melted (48 grams)
2 tbsp maple syrup (1 oz)
1 large egg, room temperature
1 tsp vanilla extract

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Instructions

Pre-heat oven to 350 degrees. Line a muffin tin with non-stick (parchment) cupcake liners. Set aside.
Add all dry ingredients except chocolate chunks to a medium bowl and mix. Set aside.
Add brown sugar, maple syrup, vanilla extract, and melted peanut butter to a large bowl. Whisk until well combined, then add egg and almond milk and whisk until smooth.
Add pre-mixed dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips, then spoon into cupcake liners, filling them to the top of the cupcake liner.
Bake muffins for 21-24 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Store in a sealed container on the counter for 2-3 days or in the refrigerator for up to a week.

Notes

If you'd prefer to use whey instead of vegan protein powder, I'd recommend cutting the amount of almond milk in half.

Nutrition Information

Show Details

Calories 179kcal (9%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 7g (11%) Cholesterol 16mg (5%) Sodium 230mg (10%) Potassium 127mg (4%) Fiber 3g (12%) Sugar 10g (20%)