Healthy Zucchini Chocolate Chip Muffins
These healthier Chocolate Chip Zucchini Muffins are made with real food ingredients for a lighter treat but with all the flavor, texture, and delicious you expect in a zucchini muffin. Truly a gluten-free and dairy-free snack you can't resist! Enjoy them post workout, or for breakfast or a low-calorie snack!
Servings: 12 muffins
Calories: 188kcal
Ingredients
- 1 cup Zucchini shredded, I shredded mine by pulsing in a food processor
- 4 large Egg Whites room temperature
- ⅔ cup Unsweetened Almond Milk or milk of choice
- ⅓ cup Maple Syrup
- ⅓ cup Extra Virgin Olive Oil
- 1 teaspoon Vanilla Extract
- 1 ¾ cups Oat Flour gluten free*
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Mini Chocolate Chip
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
- *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. You can use oats to make oat flour if you want to. Your flour does not need to be gluten free unless you are gluten free.
- If you are dairy-free, ensure you are using dairy-free milk and chocolate chips. If you are not dairy-free, you can use regular ones.
- You can swap the egg whites for 2 whole eggs. Note, the calories will be higher, dietary fat higher and protein will be lower with that swap.
- Store leftover muffins in an airtight container in the refrigerator up to 7 days or you can freeze them for up to three months if you need longer storage. Thaw them out on the counter when you're ready to serve them.
- Allow the chocolate chip zucchini muffins to cool completely before storing them to prevent moisture from building up in the container.
- Don't mix too much. You want to just mix until the ingredients come together. Mixing the dough too much may lead to tough muffins.
Nutrition
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 136mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg