Healthy Dark Chocolate Chip Zucchini Muffins
An easy and tasty recipe for healthy dark chocolate chip zucchini muffins, plus tips on how to make any muffin recipe healthier.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 muffins
- 1 ¼ cup whole wheat flour
- 1 ¼ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon ground
- ½ teaspoon ginger ground
- pinch salt
- 1 egg
- 1 cup buttermilk
- 2/3 cup honey liquid
- ¼ cup canola oil
- 2 tablespoons lemon juice freshly squeezed
- Zest of half a lemon
- 1- 1¼ cup zucchini grated, about one small
- ½ cup chocolate chips dark, mini or regular
Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 18 muffin cups.
In a large mixing bowl, whisk together both flours, baking powder, baking soda,and spices.
In a separate bowl, whisk together egg, buttermilk, honey, oil, lemon juice and zest.
Add liquid mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold in the zucchini and chocolate chips.
Fill muffin liners ¾ full.
Bake for 20-25 minutes or until top bounces back when lightly touched.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from Dairy Farmers of Canada
Serving: 1serving | Calories: 166kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 3.5mg | Calcium: 51mg | Iron: 1mg