Description
These moist zucchini chocolate chip muffins are naturally sweetened, loaded with zucchini and chocolate chips for the perfect bite.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1/2 cup regular oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup raw honey or maple syrup
- ½ cup unsweetened applesauce
- â…“ cup coconut oil, melted
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cup grated zucchini (about 1½ zucchini)
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350°F.
- Add cupcake liners to each muffin tin.
- Grate the zucchini and squeeze excess liquid out of the zucchini. Set aside.
- In a medium bowl, add flour, regular oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
- In a large bowl, add honey or syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
- Slowly add the dry ingredients to the wet ingredients until everything is combined.
- Fold in the zucchini and chocolate chip.
- Add the batter to muffin tins, fill 3/4 of the way up.
- Bake for 25-27 minutes, or until a toothpick comes out clean.
- Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 16 g
- Sodium: 162 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 16 mg
