Chocolate Chip Zucchini Muffins
Light and tender, whole grain, chocolate chip zucchini muffins.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
- 1 1/2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (vegetable or canola oil)
- 1/4 cup banana (about 1 small banana), mashed
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups zucchinis , shredded
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
Add the wet ingredients to the dry ingredients and stir just a few times to combine. There should be dry flour streaks in the batter. You don’t want to over-mix the batter or the muffins will be tough, instead of tender.
After you’ve grated your zucchini and measured it lightly in a measuring cup, gather the grated zucchini in your hands and squeeze it over the sink to get rid of the excess moisture. Add the zucchini and chocolate chips to the batter and fold them in just until combined. Again, don’t over-mix the batter :-)
Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
Remove the muffins to a cooling rack to cool completely.
Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 159mg | Fiber: 2g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2.7mg | Calcium: 21mg | Iron: 1.1mg