Mini Zucchini Chocolate Chip Muffins | #ratingval# from #reviews# reviews | |
Prep time: 20 Mins
Cook time: 17 Mins
Yields: 30 mini muffins
Moist and flavorful, these mini zucchini muffins will surely become a mega hit with your family and friends.
- 2 and 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons milk (See My Notes)
- 2/3 cup honey
- 1/4 cup plain yogurt
- 1/4 cup butter, melted
- 1 cup shredded zucchini
- 1/2 cup mini chocolate chips
- whole wheat pastry flour - mix of all-purpose flour and whole wheat flour
- milk - any non-dairy milky
- honey - maple syrup or agave syrup
- yogurt - unsweetened applesauce
- butter - oil
- zucchini - carrot, apple, pear
- chocolate chips - dried fruit or nuts
- Preheat oven to 375F/190C for 15 minutes. Line mini muffin tins with paper liners.
- In a large bowl mix together the dry ingredients.
- In another small bowl stir together the wet ingredients and mix it with the flour.
- Stir in the zuchini and chocolate chips; mix until just combined.
- Spoon in about a tablespoon of batter for each muffin. I was able to get 30 mini muffins. Bake it for about 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for about 5 minutes and then transfer it to a wire rack to cool completely.
- tablespoons of orange juice was suggested in the original recipe. I used milk because I was out of oranges. But I'm sure that some orange juice and orange zest would have made these muffins even more flavorful.
- Other interesting combinations you could try with this recipe are carrot-raisins, apple-walnut, pear-craisins.
Calories: 82
Total Fat: 3.2 g
Saturated fat: 1.2 g
Unsaturated fat: 2.0 g
Cholesterol: 4.9 mg
Total Carbohydrate: 15.5 g |
Sugars: 10.0 g
Dietary Fiber: 1.4 g
Protein: 1.8 g
Sodium: 97.8 mg
Potassium: 38.8 mg |