These Healthier Chocolate Chip Zucchini Muffins are dairy free, made with real food ingredients and are lighter and healthier. A gluten free snack you can't resist! Perfect for post workout, breakfast or a snack! Gluten Free + Low Calorie
This Healthier Chocolate Chip Zucchini Muffins was originally posted on August 2015. I retested, rephotographed and updated the content for you. Hope you enjoy the recipe!
Who's ready to get on track with some healthier chocolate chip zucchini muffins? After a summer weekend or vacation, I feel like I'm always getting back on track every Monday. If you feel that way, you are definitely not alone!
Click here to pin this recipe!
The biggest complaint I get from readers is how hard it is staying on track during the summer. My advise? Live it up! You might be surprised by that, but summer is very short in the course of year.
And, if you're someone who eats generally healthy during the week and prioritizes lean protein and veggies on weekends to balance out the snacks and goodies, then it's no big deal.
But if eating healthy in general is hard for you, then work on making a specific meal during the week healthy. Not every meal. Just one! And, get a friend to keep you accountable. That's why I love the women I coach.
Every Monday they check into the Facebook group and give each other motivation! No judgement, just a positive group of women with a common goal.
It's incredibly fulfilling as a coach to watch relationships and support networks grow when you bring others together.
Speaking of bringing people together, food brings people together too. There's nothing better than a chocolate chip zucchini muffin, but wait. Is there? Oh yes! Healthier Chocolate Chip Zucchini Muffins!
Made dairy free with real food ingredients. No fake sugar additives or processed ingredients, just real food.
Yes! Treats can be made with real food and these are some darn real food treats!
Click here to pin this recipe!
Healthier Chocolate Chip Zucchini Muffins
Ingredients
- 1 cup zucchini shredded, I shredded mine by pulsing in a food processor
- 4 large egg whites room temperature
- 2/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 3/4 cups Gluten Free Oat Flour *
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips dairy free
Instructions
- Preheat oven to 400 F. Prepare a muffin pan with nonstick spray or line with muffin liners.
- In a large mixing bowl, combine the eggs, maple syrup, milk, vanilla extract and extra virgin olive oil until smooth. Add the shredded zucchini and stir into the mixture.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Slowly fold the dry ingredients into the wet ingredients and stir to incorporate. Last, stir in the chocolate chips.
- Spoon the batter into the 12 muffin cavities, dividing it evenly among each cavity.
- Bake at 400 F for 17-20 minutes or until a toothpick can be inserted clean in the muffins.
- Cool the muffins in the pan 10 minutes before removing and placing on a wire baking rack to cool completely. Store in the refrigerator up to 7 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- *I have not tested other flours with this recipe. Almond flour will likely work, but you may need a little less as it is a bit more dense than oat flour.
Angela Drake says
Could I use 3 whole eggs rather than 4 whites? I know it will have more Calories but those 4 egg yolks will be wasted otherwise. Tried freezing them. Ick.
Megan says
You could use 2 whole eggs instead of 4 egg whites. You could also use liquid egg whites if you do not want to waste the yolks. With the swap, the calories will not only increase, but the protein will decrease and I'm not sure how the higher fat content from the two eggs will impact the baking results.