Blender Zucchini Chocolate Chip Oatmeal Muffins. Effortless to make and packed with real, wholesome ingredients! The batter starts in the blender with summer zucchini, old-fashioned oats, and whole wheat flour. Sweeten things up with chewy Medjool dates and a drizzle of real maple syrup. Finish with a little salted butter, a splash of vanilla, and lots of dark chocolate chips. Somehow, they taste just like a soft, chewy oatmeal muffin from the bakery. They’re delicious!

Two things are happening over here. One: I’m deep into summer baking mode—it’s somehow feeling way easier than cooking these days. And two: I can’t stop using Medjool dates. I’ve always loved them, but I’m on a real kick!

There’s also a lot of zucchini happening in the kitchen. First, a cozy zucchini chicken noodle casserole earlier this week, and now? Muffins! You all know I love a good muffin, so I might be most excited to share these.

They’re exactly the kind of snack or breakfast I want to have on hand as we start thinking about August, back-to-school, and real-life routines. Summer is still in full swing, but these muffins are the perfect transition recipe—easy, feel-good, and so satisfying!

Here are the details

Ingredients

• zucchini
• old-fashioned rolled oats – I like the organic, gluten-free
• whole wheat flour – or use additional oats
• hemp seeds – optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
• Medjool dates – make sure these are fresh and plump
• maple syrup
• salted butter
• eggs
• vanilla extract
• baking soda
• dark chocolate chips
• flaky sea salt

Special Tools 

You will need a high-powered blender and a muffin tin for baking. I use brown parchment paper or muffin/cupcake liners.

Steps

Step 1: Prep the zucchini

You can go two ways here—either shred the zucchini using a box grater (my favorite method!) or blend it right into the batter. I like to shred it because it gives you a lighter, fluffier muffin. Blending works too, but the texture is a little denser. If you’re blending, chop the zucchini first so it blends up nicely with the rest of the ingredients.

Step 2: Blend everything (except the chocolate chips)

Add all the remaining ingredients to a blender—except for the chocolate chips—and blend until smooth. Be careful not to over-blend, or the muffins might turn out a bit tough. Keep an eye on the texture; check my photos for a good idea of how the batter should look.

Step 3: Fold in the chocolate chips

Now mix in those dark chocolate chips. They melt into the muffins and make every bite feel just a little extra indulgent.

Step 4: Bake

Scoop the batter into a muffin tin and bake at 350°F for about 20–22 minutes, or until the tops are just set. You can enjoy these warm (so melty and good) or let them cool and save for later. They’re also great packed into lunches—we love that!

Looking for sweet recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

Skillet Blueberry Bourbon Pandowdy

Blueberry Lemon Thyme Tarts

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Skillet Strawberry Bourbon Cobbler

Lastly, if you make these Blender Zucchini Chocolate Chip Oatmeal Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Make these Healthy Peanut Butter Stuffed Strawberry Muffins in just 30 minutes. Vegan, gluten-free, and naturally sweetened, they’re perfect for breakfast or healthy snacks!

Looking for a delicious and healthy muffin recipe that’s perfect for breakfast, snacks, or even dessert? These Healthy Peanut Butter Strawberry Muffins are a must-try. They’re made with wholesome ingredients like oat flour, natural peanut butter, fresh strawberries, and banana, making them vegan, gluten-free, and naturally sweetened.

Why You’ll Love These Healthy Vegan Peanut Butter Strawberry Muffins

• Easy to make – Ready in under 30 minutes.
• Packed with protein and fiber – Thanks to peanut butter and oat flour.
• Refined sugar-free – Naturally sweetened with banana and strawberries.
• Vegan and gluten-free – Suitable for most dietary needs.

These muffins are perfect for meal prep, breakfast on the go, or a satisfying snack anytime.

Ingredients

• 1 cup oat flour
• 1/2 cup natural peanut butter
• 1/2 cup unsweetened almond milk (or any plant-based milk of choice)
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh strawberries, chopped

Instructions

• Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners for easy removal.
• In a large mixing bowl, combine the oat flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of the dry ingredients.
• In a separate bowl, whisk together the peanut butter, mashed banana, almond milk, and vanilla extract until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Gently fold in the chopped strawberries into the batter, reserving a few pieces for topping if desired.
• Spoon the batter evenly into the prepared muffin tin, filling each cavity about 3/4 full. If desired, top each muffin with a few pieces of chopped strawberries for an extra burst of flavor.
• Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Serve these delightful Vegan Peanut Butter Strawberry Muffins as a nutritious snack, a grab-and-go breakfast, or a guilt-free dessert option. Enjoy!

Amp up the Protein and Add Fun Mix-Ins

Adding protein powder and mix-ins can enhance the nutritional profile and flavor of your Vegan Peanut Butter Strawberry Muffins. Here are some options to consider:

Protein Powder: Adding protein powder can increase the protein content of your muffins, making them more satiating and suitable for post-workout snacks. Choose a flavor that complements the other ingredients. Here are some options:

Mix-ins: Mix-ins can add texture, flavor, and additional nutrients to your muffins. Get creative with your mix-ins! Here are some ideas:

• Nuts: Chopped almonds, walnuts, or pecans can add crunch and nutty flavor.
• Seeds: Try adding hemp seeds, chia seeds, or flaxseeds for extra fiber and omega-3 fatty acids.
• Dried fruit: Besides strawberries, you can add dried cranberries, raisins, or chopped dried apricots for a sweet burst.
• Chocolate chips: Use vegan chocolate chips or chopped dark chocolate for a decadent touch.
• Shredded coconut: Adds a tropical flair and chewy texture to your muffins.
• Cinnamon or nutmeg: Sprinkle in some ground cinnamon or nutmeg for warmth and depth of flavor.
• Protein-packed add-ins: Consider adding hemp protein powder, chia seeds, or ground flaxseeds for an extra boost of protein and omega-3s.

Instructions for Adding Protein Powder and Mix-ins:

1. When mixing the wet ingredients, incorporate the protein powder along with the peanut butter, mashed banana, almond milk, and vanilla extract. Ensure that the protein powder is fully dissolved and well combined with the other wet ingredients.
2. Once you’ve mixed the wet and dry ingredients together, gently fold in your chosen mix-ins along with the chopped strawberries. Be careful not to overmix to maintain the muffin’s texture.
3. Proceed with spooning the batter into the muffin tin and baking as directed in the original recipe.
4. Enjoy your protein-packed muffins with the added goodness of your chosen mix-ins!
5. By adding protein powder and mix-ins, you can customize your muffins to suit your taste preferences and nutritional needs while still enjoying a delicious and wholesome treat. Experiment with different combinations to discover your favorite variation!

Tips for the Best Healthy Vegan Peanut Butter Strawberry Muffins

• Use ripe bananas for natural sweetness and moisture.
• Go for natural peanut butter – no added sugar or oils.
• Fresh strawberries work best for juicy bursts of flavor.
• Don’t overmix – this keeps the muffins light and tender.

FAQs

Q: Can I use frozen strawberries?
Yes, but thaw them and pat dry to avoid excess moisture.

Q: Can I make these nut-free?
Swap peanut butter for sunflower seed butter or tahini for a nut-free version.

Q: How should I store these muffins?
Store them in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

These Healthy Peanut Butter Stuffed Strawberry Muffins are soft, fluffy, and packed with nutritious ingredients. Whether you’re meal prepping for the week or just want a cozy treat to enjoy with your coffee, they’re the perfect choice.

Have you tried these muffins? Leave a comment below and let me know how they turned out. If you’re looking for more healthy recipes like this, let me know – I’m always here to help!

 

 

 

 

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