Healthy Zucchini Muffins (award winning recipe!)
Health zucchini muffins with chocolate chips that are moist and fluffy! These healthy zucchini bread muffins uses wholesome ingredients- you won't believe they are completely vegan, gluten-free, and dairy-free!
Servings 12 Muffins
Calories 149kcal
Ingredients
- 1 1/2 cups all-purpose flour use gluten-free, if needed
- 1 cup coconut sugar or granulated sweetener of choice
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoon cinnamon
- 6 tablespoon non-dairy yogurt
- 6 tablespoon coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips of choice
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a mixing bowl, add your flour, sugar, baking soda, baking powder and cinnamon, and mix well. In a seperate bowl, add your yogurt, oil, vanilla extract and zucchini and mix well.
- Combine your dry and wet mixture together. Using a rubber spatula, fold through your chocolate chips. Evenly distribute your muffin mixture evenyl amongst the muffin tin, about 2/3 of the way full.
- Bake the muffins for 15-17 minutes, or until a skewer comes out 'just' clean from the center. Allow muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Notes
To store: Leftover muffins should be stored in the refrigerator in a sealable container. They will remain fresh for up to 7 days.
To freeze: Place muffins in a ziplock bag and keep in the freezer. They will keep well frozen for up to 6 months.
Nutrition
Serving: 1Muffin | Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Sodium: 109mg | Potassium: 17mg | Fiber: 1g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg | NET CARBS: 23g