Healthy Zucchini Chocolate Chip Muffins
These zucchini chocolate chip muffins are made healthier with oat flour. Their texture is perfectly moist, fluffy and delicious!
Ingredients
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups oat flour
- 2 cups coarsely grated zucchini, packed but not squeezed
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 375℉. Use a 12 slot muffin tray and spray or grease to avoid sticking. If using muffin liners, spray those too.
- In a large bowl, add in the eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, salt and mix together until incorporated. Add in the oat flour and gently mix until just combined. Fold in zucchini and chocolate chips and do not over mix. Distribute batter evenly between the muffin tray so that they are filled to the top. Bake for 23-25 minutes or until toothpick comes out clean and tops are golden brown.
Notes
- Store leftovers in an airtight container.
- You can use any liquid sweetener like honey or agave.
- You can use any neutral oil, like avocado oil, coconut oil or melted butter.
- You can sub in whole wheat flour, all purpose flour or spelt flour. I havent tried these with almond flour so I cannot say for sure if that would work.
- DO NOT squeeze the liquid from the zucchini shreds.
- You can add in walnuts or chopped dates instead of the chocolate chips.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 121mg | Potassium: 163mg | Fiber: 1g | Sugar: 11g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg