Healthier Chocolate Chip Zucchini Muffins

5 from 2 votes

Healthier Chocolate Chip Zucchini Muffins

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!

Prep Time10

Cook Time20

Total Time45

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 178kcal

Author: Megan Olson

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

US Customary - Metric

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.

Nutrition