Chocolate Chunk Zucchini Muffins

Name: Chocolate Chunk Zucchini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 1/2 cups white whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 6 tablespoons almond butter; 6 tablespoons maple syrup; 2 eggs; 1/2 cup unsweetened almond milk; 1 1/2 teaspoons vanilla extract; 2 cups shredded zucchini; 1/2 cup dark chocolate chunks

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 servings
Calories
197 kcal
Course
Breakfast, Bread, Baked Goods
Cuisine
American

Chocolate Chunk Zucchini Muffins

Lindsey Herring

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Almond butter replaces the oil in these muffins and they're packed with shredded zucchini and dark chocolate chunks.

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Ingredients

Servings

1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons almond butter
6 tablespoons maple syrup
2 eggs
1/2 cup unsweetened almond milk, or milk of choice
1 1/2 teaspoons vanilla extract
2 cups shredded zucchini
1/2 cup dark chocolate chunks, or chocolate chips

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Instructions

Preheat oven to 400° F. and line a standard muffin pan with liners.
In a large bowl whisk together the dry ingredients and stir in the shredded zucchini and chocolate chunks.
In a smaller bowl whisk together the wet ingredients, then pour it in with the dry. Fold together until combined, then divide the muffin batter evenly into the prepared muffin pan filling each cup approximately 3/4 of the way full.
Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for a few minutes before serving.

Nutrition Information

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Calories 197kcal (10%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 33mg (11%) Sodium 209mg (9%) Fiber 2g (8%) Sugar 10g (20%)