Healthy Oatmeal Chocolate Chip Mini Muffins
These Healthy Oatmeal Chocolate Chip Mini Muffins are made with Greek yogurt and oats for protein and fiber and even sneak in some zucchini!
- Yield: makes 36 mini muffins 1x
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1/4 cup oil (you can sub melted butter if needed)
- 1 cup quick oats
- 2 eggs
- 1/3 cup brown sugar
- 2 tsp vanilla
- 1 cup shredded zucchini, lightly squeezed to remove some moisture
- 1 cup flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup hemp seeds, optional
- 1/2 cup mini chocolate chips
Instructions
- In a food processor, combine yogurt, oil, eggs, brown sugar, quick oats, vanilla and zucchini and process until smooth. (If you don’t have a food processor, you can combine these ingredients in a blender and then transfer to a bowl and mix the rest by hand)
- Add flour, cinnamon, baking powder, baking soda, salt and hemp and process until just combined.
- Add mini chocolate chips and pulse a few times.
- Scoop into mini muffin tins and bake at 375 for 10-12 minutes. Makes approximately 36 mini muffins.
Notes
If you prefer, you can replace the oil with 4 Tbsp melted butter.
If you have time, letting the batter sit for 10-15 minutes before baking will help hydrate the flour and oats and make the muffins a bit more tender.
