These Coconut Chocolate Zucchini Oatmeal Muffins are gluten free, dairy free, egg free and easily vegan if you substitute the honey with maple syrup or agave nectar. They're great if you're looking for healthy homemade snack recipes for kids and toddlers, or for healthy on the go breakfast ideas.
Print

Coconut Chocolate Zucchini Oatmeal Muffins Recipe

These Coconut Chocolate Zucchini Oatmeal Muffins are gluten free, dairy free, egg free and easily vegan if you substitute the honey with maple syrup or agave nectar. They're great if you're looking for healthy homemade snack recipes for kids and toddlers, or for healthy on the go breakfast ideas.
Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 172kcal

Ingredients

Dry Ingredients

  • 1.5 cups oats ground to flour in a food processor
  • 3/4 cup shredded unsweetened coconut
  • 1.5 teaspoons baking powder

Wet Ingredients

  • 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

Chocolate

  • 1/2 cup dark chocolate chips
  • 1 tablespoon raw cacao powder optional

Instructions

  • 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

Calories: 172kcal | Carbohydrates: 23.4g | Protein: 3g | Fat: 9.1g | Potassium: 261mg | Fiber: 3g | Sugar: 12.6g | Vitamin A: 100IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 1.6mg