High Fiber Chocolate Zucchini Muffins Food
HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Muffins Nut Free Snack
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g
HEALTHY CHOCOLATE ZUCCHINI MUFFINS
The best healthy chocolate zucchini muffins recipe! They're made with nutritious ingredients (like Greek yogurt, oat flour and lots of zucchini), are moist, chocolatey and can be made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go!
Provided by Laura
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
- Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
- Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
- Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
- Add vanilla, sugar and eggs and blend on low speed until just combined.
- Add dry ingredients and blend until combined.
- Mix in chocolate chips by hand (do not blend)!
- Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
- Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
- Let sit in the muffin pan on a cooling rack for 5 minutes.
- Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.
Nutrition Facts : ServingSize 1 muffin, Calories 133 kcal, Carbohydrate 24 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 169 mg, Fiber 2 g, Sugar 11 g
HIGH FIBER CHOCOLATE ZUCCHINI MUFFINS
Make and share this High Fiber Chocolate Zucchini Muffins recipe from Food.com.
Provided by efillizola
Categories Vegetable
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine all dry ingredients in medium bowl.
- In large bowl combine, eggbeaters, pumpkin, apple sauce and ¼ cup water until blended.
- Combine contents of both bowls.
- Add zucchini and chips.
- Spray 12 cup muffin pan with nonstick spray.
- Evenly distribute cake mixture among cups.
- Bake 20 to 25 minutes (until toothpick comes out clean when poked in center).
Nutrition Facts : Calories 82.1, Fat 2.3, SaturatedFat 1.3, Sodium 71.1, Carbohydrate 15.7, Fiber 2.3, Sugar 6.8, Protein 1.7
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