Go Back
A golden-tan Chocolate Zucchini and Oat Muffin studded with green zucchini flecks and melted dark chocolate chunks.

No-Flour Chocolate Zucchini & Oat Muffins

A delicious, healthy, and flourless muffin recipe made with rolled oats, fresh zucchini, and rich dark chocolate chunks. Naturally sweetened and Mediterranean diet friendly!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: Greek, Middle Eastern
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups rolled oats blended into fine oat flour
  • 1 ½ cups shredded zucchini squeezed very dry with a towel
  • 2 large ripe bananas mashed, about 1 cup
  • 2 large eggs
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 pinch of salt
  • ½ cup dark chocolate chunks plus a few extra for topping

Method
 

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with cooking oil.
  2. Make the Oat Flour: Put your rolled oats into a high-speed blender. Blend for about 1 minute until it turns into a fine flour.
  3. Mix the Wet Ingredients: In a large bowl, mash your ripe bananas completely with a fork. Whisk in the eggs, maple syrup (or honey), and vanilla extract until smooth. Stir in the dry, tightly squeezed shredded zucchini.
  4. Add the Dry Ingredients: Pour the oat flour, baking powder, baking soda, cinnamon, and salt right into the wet mixture. Stir gently with a spatula until just combined. Do not over-mix.
  5. Fold in Chocolate Chunks: Gently fold in most of your dark chocolate chunks, reserving a tiny handful for the top.
  6. Bake to Perfection: Scoop the batter evenly into your muffin cups, filling them about 3/4 full. Press a few extra chocolate chunks on top of each muffin for a beautiful aesthetic. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before removing the liners.

Notes

* Make sure to squeeze the shredded zucchini as dry as humanly possible using a clean dish towel. Excess water will result in dense or soggy muffins.
* Use heavily spotted or brown bananas to ensure maximum natural sweetness and proper batter binding.