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3.58 from 14 votes

Zucchini Chocolate Chunk Oatmeal Muffins

Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 12 muffins
Calories: 179kcal

Ingredients

Dry Ingredients

  • 1 3/4 cups rolled oats (168 grams)
  • 2 scoops 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

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

Calories: 179kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Cholesterol: 16mg | Sodium: 230mg | Potassium: 127mg | Fiber: 3g | Sugar: 10g