What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.
Two of my biggest nutrition tips for making healthy choices regarding muffins:
1. Make them yourself from scratch
2. Keep the size in check
1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:
Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?
Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!
Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)
- 1 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
- 1/3 cup maple syrup
- 4 egg whites
- 1 tsp vanilla
- 2 cups grated zucchini
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
- In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
- In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
- Slowly incorporate the dry ingredients into the wet ingredients.
- Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
- Fill each muffin tin and sprinkle a few chocolate chips on top.
- Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.