Chocolate Chip Zucchini Muffins
Ingredients
-
1¾
cups
whole wheat pastry flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
2
large
eggs
-
½
cup
maple syrup
-
½
cup
plain Greek yogurt
-
⅓
cup
almond milk
-
3
tablespoons
coconut oil
-
1½
teaspoons
vanilla extract
-
1
cup
grated zucchini
-
½
cup
chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, Greek yogurt, milk, coconut oil, vanilla extract, and grated zucchini until combined.
- Add the wet ingredients to the dry ingredients and mix gently, being careful not to over-mix.
- Fold in the chocolate chips and divide the batter evenly among 12 muffin cups.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
6.9g
Total carbohydrates
28.3g
Total protein
5.4g
Sodium
177.4mg
Cholesterol
0mg
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