Healthy Zucchini Muffins with Chocolate Chips

Healthy Zucchini Muffins with Chocolate Chips

Super moist, healthy, and packed full of flavor, these zucchini muffins with chocolate chips are my favorite way to enjoy one of the summer's best vegetables!

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Prep Time: 15

Cook Time: 20

Servings: muffins

Ingredients

1 ¼ cup all-purpose flour *
¾ cup whole wheat flour *
½ teaspoon fine salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
¼ teaspoon nutmeg
⅓ cup mini chocolate chips
2 large eggs
¼ cup greek yogurt
¼ cup coconut oil, melted (can use vegetable or canola oil)
⅓ cup honey
1 teaspoon vanilla extract
½ cup mashed, ripe banana (about 1 medium)
2 cups shredded zucchini (about 1 medium)

Instructions

Preheat oven to 400°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add the mini chocolate chips and toss to combine with the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, Greek yogurt, oil, honey, vanilla, and mashed banana.
Add the wet ingredients to the dry ingredients and stir to combine.
Add the shredded zucchini (no need to drain it). Stir to combine.
Spoon muffin batter into each muffin cup, filling 2/3 full.
Bake for 5 minutes. Reduce oven temperature to 375°F and bake an additional 18-22 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and place pan on a wire cooling rack. Allow to cool for 5 minutes before removing muffins from pan. Continue cooling muffins on rack. Serve and enjoy!

Notes

*Feel free to adjust the ratios of all-purpose flour and whole wheat flour. Remember, the more whole grain flour you use, the more dense the muffins will be.

See this recipe post for more detailed pictures and step by step instructions.

Nutrition