Chocolate Zucchini Muffins
Servings 12 muffins
These healthy chocolate zucchini muffins are packed full of moisture and are significantly lower in sugar and fat than the store-bought varieties. Plus, they can easily be made vegan by subbing regular milk for a milk alternative! They definitely come in handy when packing those lunch boxes!
Ingredients
- 1 tbsp. chia seeds
- 1 ¼ cup skim milk or milk alternative
- 2 tsp. lemon juice
- 2 cups whole-wheat pastry flour
- ½ cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 ½ tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla extract
- ½ cup walnuts chopped
- 1 cup shredded zucchini
- 1/3 cup dark chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease muffin tin with cooking spray or oil.
- In a small bowl, stir together chia seeds and 3 tablespoons of water. Set aside.
- In a medium bowl, combine the milk and lemon juice. Set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
- To the bowl with the milk and vinegar mixture, stir in the chia seed mixture, the maple syrup, and vanilla extract. Pour the milk mixture over the flour mixture and stir until just combined, being careful not to over mix. Fold in the walnuts, shredded zucchini, and chocolate chips (if using).
- Distribute the batter equally between the muffin tin wells. Bake for 15 to 17 minutes, or until a toothpick inserted into the centre of the muffin comes out clean. Allow the muffins to cool for 5 minutes.
- Run a knife around the edges of the muffins to release them from the pan and transfer them to a rack to cool completely.
Nutrition
Calories: 188kcalCarbohydrates: 31gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 334mgPotassium: 289mgFiber: 4gSugar: 12gVitamin A: 91IUVitamin C: 4mgCalcium: 123mgIron: 1mg
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