FLOURLESS DOUBLE CHOCOLATE CHIP ZUCCHINI MUFFINS
A moist chocolaty muffin that's free of flour and refined sugar, but full of flavor and yumminess.
Provided by A Day In the Kitchen
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
- Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 14.5 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 152.7 mg, Sugar 11.4 g
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!
Provided by Jessi L
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
- In a separate bowl, cream together butter, oil, and sugar.
- Add the eggs and soured milk to the creamed butter/sugar mixture.
- Fold liquid ingredients into the flour mixture.
- When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
- Pour into greased muffin tin.
- Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.
HEALTHY DOUBLE CHOCOLATE ZUCCHINI BRAN MUFFINS
An easy recipe for rich chocolate muffins full of Greek yogurt, hearty bran & chocolate chips! Only 105 calories & no refined flour or sugar! No mixer required!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
- In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
- Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Whip up a batch of Double Chocolate Zucchini Muffins in no time! Our Double Chocolate Zucchini Muffins are some of our favorite baked goods to share.
Provided by My Food and Family
Categories Home
Time 37m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended.
- In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
- Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined.
- Spoon the batter evenly into 15 paper-lined muffin cups.
- Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire!
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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