You’re in the kitchen and hear your kid sneaking in.
Tap, tap, tap. Barefoot on the tiles.
“Mama, I’m bored!”
So you ask if she wants to go colour. Or do a sticker book. Or jump on the trampoline.
You see a tantrum approaching, because they are always just a blow of air away these days.
“I want to help you, Mama! Please hold me. Can we bake a cake?”
Sigh. Baking a cake with little kids sounds like a phenomenal mountain of work to you right now. Not to mention that cake isn’t really on your list of healthy eating goals.
Also, you know that your kid goes bonkers after eating sugary, simple carb heavy treats, and a wild child running even wilder isn’t exactly the thing you need right now as a tired mom.
But you know what? You should just go ahead and bake with your little one. No, no. Hear me out! I have a working solution for you:
Why baking Coconut Chocolate Zucchini Oatmeal Muffins with your kid is a great idea:
The number ONE thing I recognised during my times as a chronically overwhelmed mom is that having FUN with my kids was the best cure to keep me from losing my s***. Being positive and surrounding yourself and your kids with good vibes is crucial to lasting family health in my opinion.
But you need to relax, let go and truly enjoy your time together for it to work. But then? It’s magical.
If you feel anxiety rising because of spilled ingredients or over-ambitious stirring, take a deep breath and let it go. Not worth it.
These muffins are not going to cause wild sugar crazes!
In fact, because they’re made with ground oatmeal instead of flour, they can even help balance blood sugar because of their high fiber content and low glycemic index!
The coconut provides a good amount of fat, in combination with the high fiber content it turns these muffins into a true stick-to-your-ribs power snack! But it doesn’t stop there. Coconut is full of nutrients like potassium, folate, amino acids and iron.
Don’t be scared about the fat content in these, we need good fats to function properly, and if you have a reluctant little eater at home it’s a great high density snack to offer. My toddler doesn’t have the biggest appetite when it’s hot outside, but she’s active all day long, and these muffins are a great way for me to make sure she’s getting the energy she needs.
And let’s not forget about the vast quantity of fresh zucchini in these babies! I always scratch my head a little when I see recipes with like 1/2 cup of zucchini in them. No, no, that’s not what we’re getting at here. There’s a full TWO medium shredded zucchinis in this recipe. I will say that this is not the “hidden veggie” kind of deal. It’s definitely a veggies in plain sight muffin.
In addition to that, I just want to clarify that these do NOT have the traditional muffin texture, so they’re not light and airy and crumbly. They are dense and moist and fudgey, kind of like a cross between chocolate zucchini cake, brownies and baked oatmeal cups.
I already have a very similar recipe here: Chocolate Zucchini Coconut Muffins that are not gluten free, if you’re looking for something a little more traditional.
In short: They’re amazing, but don’t make them for a kids’ party where everyone expects conventional coffee shop muffins. Make them for your own little garden party OR for a crunchy mama type of kiddo birthday 😉
A few more tips…
These muffins are really easy. Like, really. You really can’t mess them up, they can’t be overmixed and if you forget to add an ingredient you just stir it in later.
Not that I’d know about forgetting ingredients 😉
They’re gluten free IF you purchase and use certified gluten free oats, like these from Bob’s Red Mill you can get on Amazon* for example.
They’re also vegan if you choose to use a sweetener like make syrup or agave nectar in place of the honey.
One word of advice: They really are quite moist when they come out of the oven. If you have an issue with the texture or moisture, wait for 12 hours. The coconut and oats really, really suck up a ton of moisture after baking, so they do change in the course of a day. I love them either way though, preferably with a little nut butter because decadent.
Watch how my little girl makes these Coconut Chocolate Zucchini Oatmeal Muffins with me:
Get the printable Coconut Chocolate Zucchini Oatmeal Muffins recipe here:
- 1.5 cups oats, ground to flour in a food processor
- 3/4 cup shredded unsweetened coconut
- 1.5 teaspoons baking powder
- 2 medium zucchini, finely shredded
- 1/3 cup honey, agave nectar or maple syrup
- 2 tablespoons chia seeds
- 1/4 cup coconut oil
- 1 medium banana
- 1/2 cup dark chocolate chips
- 1 tablespoon raw cacao powder, optional
- Stir together all dry ingredients in a large bowl.
- Place all wet ingredients in a medium saucepan and simmer until the banana has "melted" and the chia has thickened, about 5 minutes.
- In the meantime, line a 12 cavity muffin tin with paper liners and heat the oven to 360°F.
- Stir the wet ingredients into the dry ingredients. Stir in the chocolate chips (they will melt right in!). If you like, add a tablespoon of raw cacao, though I don't recommend it for younger toddlers as it's a very high energy food.
- Bake for 30-35 minutes or until firm. Cool in the pan for 5 minutes, then cool completely on a rack.
Nutrition (this is an estimate)
For more healthy eating recipes and tips, check out this page: How To Eat Healthy For Beginners.
* I make a commission for purchases made through these links.