Oatmeal Zucchini Chocolate Chip Muffins

Oatmeal Zucchini Chocolate Chip Muffins are the perfect pick-me-up for any day. Furthermore, these muffins are made with sprouted oats, semi-sweet chocolate chips, grated Zucchini, Sourdough Discard, seeds, and nuts. Finally, if you’re looking for a way to use your summer-fresh Zucchini, make this muffin recipe!

Oatmeal Zucchini Chocolate Chip Cookies Ingredients

• Organic, All-Purpose Flour
• Sprouted Oats
• Brown or Coconut Sugar
• Granulated or Coconut Sugar
• Baking Powder
• Sourdough Discard
• Pink Salt
• Ground Cinnamon
• Semi-Sweet Chocolate Chips
• Grated Zucchini
• Carbonated Water
• Avocado Oil
• Chia Seeds
• Pepita or Pumpkin Seeds
• Sliced Almonds

Creating the Oatmeal Zucchini Chocolate Chip Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the dry ingredients in a large, glass mixing bowl. Stir to combine.
3. Then, add the liquid ingredients. Stir to combine.
4. Next, add the grated Zucchini. Stir to combine.
5. Then, add the chocolate chips, Pepita seeds, almonds, and Chia Seeds. Stir to combine.
6. Finally, the Oatmeal Zucchini Chocolate Chip Muffin batter is ready!

Combine the Dry Ingredients

Combine the Liquid Ingredients

Incorporate the Zucchini

Add the Chocolate Chips, Seeds, and Almonds

The Muffin Batter is Ready

Baking the Oatmeal Zucchini Chocolate Chip Muffins

1. First, prepare a muffin tin by inserting muffin or cupcake liners into the pan.
2. Next, using an ice cream scoop or spoon, spoon the muffin batter into each cupcake liner.
   • Note: You want to fill the muffin liner about 3/4 of the way full.
3. Then, place the muffins into the preheated oven and bake for 18-20 minutes.
4. Next, remove the muffins from the pan and place them on a wire, cooling rack.
5. Finally, let the muffins cool to room temperature prior to serving.

Prepare the Muffin Tin

Fill the Muffin Liners 3/4 of the Way Full

Bake the Muffins for 18-20 Minutes

Remove the Baked Muffins to a Cooling Rack

Serving and Storing the Oatmeal Zucchini Chocolate Chip Muffins

Once the Oatmeal Zucchini Chocolate Chip Muffins are cooled to room temperature, serve them as is, with butter, or local honey. In addition, if you have leftover muffins, you can store them in the following ways –

• Place the muffins in an airtight container or Ziploc bag, seal them, and store them in the refrigerator for up to 1 week.
• Store the muffins in an airtight container or Ziploc bag, seal them, and store them in the freezer for up to 3 months.

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Oatmeal Zucchini Chocolate Chip Muffins

Yield: 2 Dozen Muffins or 24 Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Oatmeal Zucchini Chocolate Chip Muffins are the perfect pick-me-up for any day. Furthermore, these muffins are made with sprouted oats, semi-sweet chocolate chips, grated Zucchini, Sourdough Discard, seeds, and nuts. Finally, if you're looking for a way to use your summer-fresh Zucchini, make this muffin recipe!

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Ingredients

• 1 c. Organic, All-Purpose Flour
• 1 c. Sprouted Oats
• 1/2 c. Brown or Coconut Sugar
• 1/4 c. Granulated or Coconut Sugar
• 2 tsp. Baking Powder
• 1/4 c. Sourdough Discard
• 1/2 tsp. Pink Salt
• 1 1/2 tsp. Ground Cinnamon
• 1 c. Semi-Sweet Chocolate Chips
• 2 c. Grated Zucchini
• 1 c. Carbonated Water
• 1/2 c. Avocado Oil
• 1 c. Chia Seeds
• 1/2 c. Pepita or Pumpkin Seeds
• 1 c. Sliced Almonds

Instructions

Creating the Oatmeal Zucchini Chocolate Chip Muffin Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the dry ingredients in a large, glass mixing bowl. Stir to combine.
3. Then, add the liquid ingredients. Stir to combine.
4. Next, add the grated Zucchini. Stir to combine.
5. Then, add the chocolate chips, Pepita seeds, almonds, and Chia Seeds. Stir to combine.
6. Finally, the Oatmeal Zucchini Chocolate Chip Muffin batter is ready!

Baking the Muffins

1. First, prepare a muffin tin by inserting muffin or cupcake liners into the pan.
2. Next, using an ice cream scoop or spoon, spoon the muffin batter into each cupcake liner.
3. Then, place the muffins into the preheated oven and bake for 18-20 minutes.
4. Next, remove the muffins from the pan and place them on a wire, cooling rack.
5. Finally, let the muffins cool to room temperature prior to serving.

Notes

Once the Oatmeal Zucchini Chocolate Chip Muffins are cooled to room temperature, serve them as is, with butter, or local honey. In addition, if you have leftover muffins, you can store them in the following ways -

• Place the muffins in an airtight container or Ziploc bag, seal them, and store them in the refrigerator for up to 1 week.
• Store the muffins in an airtight container or Ziploc bag, seal them, and store them in the freezer for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 95mgCarbohydrates: 23gFiber: 5gSugar: 11gProtein: 4g