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
WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS
I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.
Provided by cutiepie83085
Categories Quick Breads
Time 27m
Yield 36 mini muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease mini muffin pan.
- Mix ground flax seed and water and set to the side.
- Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In a separate bowl, cream flax seed mixture with applesauce and sugar.
- Add in almond milk, vanilla, zucchini.
- Stir until evenly combined.
- Add wet mixture to dry flour mixture and mix well.
- Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
WHOLE WHEAT ZUCCHINI MUFFINS
Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.
Provided by tiffaniwin
Categories Breakfast
Time 40m
Yield 14 Muffins, 14 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
- 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
- Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
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