• leighannewooten

Healthy Zucchini Chocolate Chip Muffins


Who needs another breakfast recipe in their rotation? These healthy chocolate chip zucchini muffins were a huge hit with the whole family and I was super excited about a little substitution I came up with – I 86’d the oil and subbed avocado! I’m sure others have tried this, but I haven’t seen it done in a recipe yet. I had an avocado laying around that I needed to use up – so in it went! These suckers are:

  • Decadent

  • Moist

  • Dense

  • Loaded with nutrients

  • Vegan

  • Allergen friendly (Egg-free, milk-free, nut-free, soy-free, and can be gluten-free)

Bon Appetit!


Ingredients:

  • 2c shredded, unpeeled zucchini (about 1 small/medium zucchini)

  • 1/2c mashed ripe banana about 1 medium/large

  • 1/2 ripe avocado

  • 1/4 cup honey (sub 1:1 ratio maple syrup for vegan muffins)

  • 1/4 cup brown sugar light or dark

  • 1 Tbsp pure vanilla extract

  • 2 flax eggs (2 Tbsp ground flax seeds combined with 5 Tbsp water) or 2 eggs

  • 1 Tbsp ground cinnamon

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp kosher salt

  • 2c white whole wheat flour (sub 1:1 with gluten free flour)

  • 1/2c dark chocolate chips mini (more or less to taste)

Directions:

  • Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

  • Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed.

  • In the bowl of a standing mixer or large mixing bowl, beat together the banana, honey, brown sugar, avocado, and vanilla extract until smooth. Add flax eggs, then beat again until combined.

  • In a separate bowl combine cinnamon, baking soda, baking powder, salt and flour. In batches, add dry mix to wet and mix on low speed, just until the dry ingredients disappear. By hand, fold in zucchini and chocolate chips.

  • Scoop batter into prepared muffin cups, filling them 3/4 of the way. Top with an extra chocolate chip or two for good measure! :) Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

  • Remove muffins from oven and place pan on wire rack. Let cool for 5 minutes in pan, then carefully lift muffins out of pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Thank you, @Wellplated for the recipe inspo!





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