September 12, 2014

chocolate chip zucchini muffins

chocolate chip zucchini muffins

After the chocolate chip sweet bomb I delivered a few weeks ago, I figured I owed you guys something a bit less artery-clogging, but nonetheless baked and chocolatey. Behold: The softest, most delicious “healthy” muffins you will ever bake.

P.S. No, I am not hosting a children’s birthday party – these rainbow cupcake liners were all I had.

chocolate chip zucchini muffins

Chocolate Chip Zucchini Muffins
(recipe via Ambitious Kitchen)
makes 12 muffins


1 1/2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla extract
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 Tablespoons unsweetened applesauce
1/3 cup nonfat plain Greek yogurt
1/2 cup chocolate chips


Preheat oven to 375 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 an important step!)

In a medium bowl, combine flour, baking powder, baking soda, and cinnamon; set aside.

In the bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Do not over mix the batter. Gently fold in 1/2 cup of chocolate chips.

Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.

Because this is a “healthy” recipe…

Calories: 153, Fat: 4.4g, Carbs: 27.2g, Sugar: 12.6g, Fiber: 3.0g, Protein: 4.3g