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    Home » Breakfast

    Zucchini Oat Bran Chocolate Chip Muffins

    December 29, 2018 by Tasia 8 Comments

    Jump to Recipe Print Recipe
    You are going to love these zucchini oat bran chocolate chip muffins because they are packed with a hearty oat flavor and just a hint of sweetness!

    Zucchini oat bran chocolate chip muffins. Not overly sweet and packed with a hearty oat flavor. #twosugarbugs #zucchinimuffins #breakfastisserved #muffin

    I hope everyone had a fantastic holiday season filled with love, laughter, great food and lots and lots of cookies and treats!

    On one hand, all the sweets and indulgent food have made my mouth very happy, but on the other hand I am just craving one big, healthy salad.  So as we roll into the new year, I want to bring you another healthier muffin.  It's time to pull out that zucchini you froze at the end of summer and make these zucchini oat bran chocolate chip muffins.

    Muffins have not always been my favorite as a breakfast choice.  I think it's because my experience has typically been a very sweet, cake like muffin.  Essentially a cupcake masquerading as something healthy.  As you have come to know about me, I love a good sweet treat!  But when it comes to breakfast, I want something hearty and healthy, something that is going to start my day on the right path.  Something that will fill me up. These zucchini oat bran chocolate chip muffins do exactly that!

    Disclosure | This post contains affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. As an Amazon Associate I earn from qualifying purchases.

    Earlier this summer, Sally, of Sally's Baking Addiction, published a recipe for blueberry oatmeal muffins that has forever changed my outlook on muffins.  Ever since slightly adapting her recipe to make my whole wheat blueberry oat muffins, I have been obsessed with making muffins with oats.  So when our friend shared some of her garden grown zucchini with us this summer, I knew I wanted to make a variation on the zucchini muffin.

    These muffins are packed with oats, bran and zucchini and sweetened with just a small amount of chocolate chips.  When we tested the first batch, Mr. Two Sugar Bugs stated, "I'd like them with more chocolate chips", while I felt like they were perfect with just a surprise bite of chocolate here and there.  The two little bugs both proclaimed them delicious and even little e, who is doing her darndest to make me crazy with food right now, gobbled them up.  That makes them a winner in my book!

    Zucchini oat bran chocolate chip muffins. Not overly sweet and packed with a hearty oat flavor. #twosugarbugs #zucchinimuffins #breakfastisserved #muffinZucchini oat bran chocolate chip muffins. Not overly sweet and packed with a hearty oat flavor. #twosugarbugs #zucchinimuffins #breakfastisserved #muffin

    For the original recipe, I used ⅓ cup of semi-sweet chocolate chips.  If you want a sweeter muffin, you can increase the chocolate chips to ½ cup and you could certainly use milk chocolate chips, if that is your preference.  I highly recommend using your salad spinner to drain the moisture from your shredded zucchini.  I stumbled upon this trick when making my blueberry zucchini bread and cannot imagine using any other method to extract the moisture from zucchini, the salad spinner makes it too darn easy!

    Zucchini draining trick for zucchini oat bran chocolate chip muffins. #twosugarbugs #zucchini muffins #muffin

    Zucchini oat bran chocolate chip muffins. Not overly sweet and packed with a hearty oat flavor. #twosugarbugs #zucchinimuffins #breakfastisserved #muffin

    If you are looking for a way to pack some wholesome goodness to your breakfast routine, I hope you will make these zucchini oat bran chocolate chip muffins.  They come together quickly, are hearty and filling and freeze wonderfully for an easy breakfast on a busy morning!

    Muffin cross section, showing the inside
    Print

    Zucchini Chocolate Chip Oat Bran Muffins

    You are going to love these zucchini oat bran chocolate chip muffins because they are packed with a hearty oat flavor and just a hint of sweetness!
    Servings 12 muffins
    Author Tasia ~ twosugarbugs

    Ingredients

    • ½ cup old-fashioned oats
    • 1 cup unsweetened almond milk any milk can work
    • ½ cup wheat bran I like Bob’s Red Mill
    • 1 ½ cups whole-wheat flour I like King Arthur's White Whole Wheat Flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups zucchini shredded and most of the moisture squeezed out
    • ⅓ cup brown sugar
    • 2 tablespoons butter melted and slightly cooled
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • ⅓ cup chocolate chips use ½ cup if you want more sweetness

    Instructions

    • Combine the oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
    • Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
    • In a large bowl, whisk together the wheat bran, whole-wheat flour, baking powder, baking soda and salt. Set aside. In another bowl, combine the zucchini, brown sugar, cooled melted butter, vanilla extract and eggs. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add chocolate chips and gently mix it all together.
    • Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    • Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further. Muffins will stay fresh covered at room temperature for a couple days, then transfer to the refrigerator for up to one week. They also freeze well.

    Notes

    *This method learned from Sally at Sally’s Baking Addiction

    DID YOU MAKE THIS RECIPE?

    Be sure to tag @twosugarbugs on Instagram and hashtag it #twosugarbugs

    Recipe shared with Full Plate Thursday , Meal Plan Monday and Weekend Potluck

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    Reader Interactions

    Comments

    1. Jenna

      December 30, 2018 at 5:59 pm

      These look great,, Tasia! I’m with you on craving a big salad lately - ready to get back to my healthier routine of not eating 15 cookies per day. Hope you have a lovely new year!

      Reply
      • Tasia

        December 31, 2018 at 9:39 pm

        Thank you Jenna! Hopefully we can both reset our routines to the normal healthier mix. Wishing you a love and light filled New Year!

        Reply
    2. Miz Helen

      August 03, 2019 at 5:29 pm

      Zucchini Oat Bran Chocolate Chip Muffins! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
      Miz Helen

      Reply
      • Tasia

        August 03, 2019 at 9:45 pm

        Thank you for having me Miz Helen! Wishing you a wonderful week ahead as well :-).

        Reply
    3. Pam

      August 07, 2019 at 1:52 am

      I love chocolate chip bran muffins, and like that you make them with zucchini (a big plus). Your recipe looks great, but I don't know how I feel about the oatmeal. (I'm having difficulty anticipating the texture and mouth-feel.) Will this recipe work if I omit the oatmeal? Would the amount of milk change? Thank you.

      Reply
      • Tasia

        August 07, 2019 at 11:08 pm

        Hi Pam. The oatmeal adds a nice flavor component, but doesn't give a dramatic textural change to these muffins. I've never tested the recipe without the oats, so I would not be sure of what adjustments would be necessary. I hope you'll give them a try.

        Reply
    4. Lin

      July 25, 2021 at 6:42 am

      I made it as a loaf and use a blend of spelt, teff and AP flours. Very moist, but falls apart a bit. Maybe I needed to add an extra egg to bind?

      Reply
      • Tasia

        July 25, 2021 at 4:58 pm

        Hi Lin, thank you for coming back to report your results. I haven't tested this recipe with those changes, so it's hard for me to direct you with how to fix it. I think adding some more fat is definitely a good place to start.

        Reply

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