Decadent, healthier chocolate chip muffins have a hidden ingredient that kids won't notice - zucchini! You won't believe that these muffins contain no refined sugar or oil!
Keyword: Breakfast, Muffins
Author: Eva Bakes
1 and ¼cupwhite whole wheat flourcan substitute all-purpose
1/3cupunsweetened cocoa powder
2Tablespoonscoconut oilI ran out and subbed with 2 Tablespoons of unsalted butter
1cupshredded zucchiniabout 1 medium, squeezed to drain out liquid
½cupmilk of choice
1cupsemi-sweet chocolate chips
Preheat your oven to 350 degrees F.
Generously grease a muffin pan and set it aside (I used a silicone muffin pan and did not grease it).
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the coconut oil, honey, vanilla, egg and egg white together on medium speed until well incorporated, about 2 minutes.
Add the zucchini, applesauce and milk and mix well.
Turn the mixer down to low and slowly add the dry ingredients. Mix until everything just comes together - do not over mix.
Turn the mixer off and fold in the chocolate chips by hand.
Transfer the batter into your prepared muffin pan and fill each one about 3/4 full. If desired, add a few more chocolate chips on top for a prettier muffin.
Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for about 3 days (at room temperature) before they start to get soggy.Source: Slightly adapted from Ambitious Kitchen