Healthy Whole Wheat Chocolate Zucchini Muffins
Serves 9
10 mins prep
25 mins cook
35 mins total
Easy and healthy Whole Wheat Chocolate Zucchini Muffins for a delicious and nutritious breakfast! Naturally sweetened with stevia, and made extra moist with Greek yogurt, these sugar free and low fat muffins are the perfect chocolatey treat.
largeZucchiniabout 220g, 1¼ cup Shredded
cupAlmond Milk
cupNon-fat Greek Yogurt56g
cupWhole Wheat Pastry Flour/White Whole Wheat Flour
tbspCacao Powder or Unsweetened Cocoa Powder
Stevia Sweetener½ cup sugar worth (Use your brand's Conversion Chart)
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Preheat oven to 350°F, line a 9-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray.
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together egg, coconut oil and vanilla until combined.
Add almond milk, yogurt, zucchini and whisk again.
In a medium bowl, combine whole wheat pastry flour, cacao or cocoa powder, stevia sweetener and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense. Few lumps are okay.
Divide the batter among muffin cups, about ¾ way to the top.
Bake for about 25 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.