Whole Wheat Zucchini Chocolate Chips Muffins
Since it's the new school year for my girls, I have to start thinking of school snacks. I asked the girls what they'd like and both of them said muffins in unison. I haven't been baking for a while now. Ever since we embarked on the Whole30 challenge. Shortly after the challenge, my 1-year-old oven
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
- 1 medium ripe banana (mashed)
- 1/4 cup 59ml melted and cooled coconut oil
- 1/4 cup 59ml pure maple syrup
- 1/4 cup 37.5g coconut sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs (at room temperature)
- 1 tsp cinnamon powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups 192g whole wheat pastry flour
- 1/3 cup semi-sweet chocolate chips
- Chocolate chips to top
Instructions
- 1
Preheat the oven to 190C.
- 2
Line 12-cup muffin tin with paper liners.
- 3
Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.
- 4
In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.
- 5
Mix the cinnamon, baking soda, baking powder, and salt into flour.
- 6
Add flour into wet ingredients and mix until moisten but still lumpy.
- 7
Fold in the zucchini and chocolate chips.
- 8
Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.
- 9
Top with chocolate chips.
- 10
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- 11
Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.