DESCRIPTION OF GARDEN FRESH CHOCOLATE CHIP MUFFINS
Enjoy a delightful twist on traditional muffins with our garden fresh chocolate chip muffins. These muffins combine the moistness of zucchini with the sweetness of chocolate chips, offering a nutritious yet indulgent breakfast or snack option. Perfect for using up summer zucchini, these muffins are a hit with kids and adults alike, making them an excellent addition to any meal or gathering.
RECIPE CATEGORY
- Breakfast
- Snack
SERVING SIZE
12 servings
CUISINE
American
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Fall
- Back-to-School
- Weekend Breakfast
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy
- High Fibre
- Low Fat
DISH TYPE
- Bread
INGREDIENTS FOR GARDEN FRESH CHOCOLATE CHIP MUFFINS
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/3 cup almond milk or milk of choice
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup grated zucchini, water squeezed out
- 1/2 cup chocolate chips
FULL NUTRITIONAL INFORMATION
Each muffin approximately contains:
- Calories: 180
- Fat: 6g
- Carbohydrates: 27g
- Protein: 5g
- Fiber: 3g
- Sugar: 12g
PREPARATION FOR GARDEN FRESH CHOCOLATE CHIP MUFFINS
- Preheat Oven: Set to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
- Dry Ingredients: In a large bowl, whisk together whole wheat pastry flour, baking soda, cinnamon, and salt.
- Wet Ingredients: In another bowl, beat eggs, maple syrup, Greek yoghurt, almond milk, coconut oil, and vanilla extract until smooth.
- Combine: Fold the wet ingredients into the dry ingredients until just mixed. Stir in the grated zucchini and chocolate chips.
- Bake: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Cooking Time: Bake for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
PREP TIME
15 minutes
COOKING TIME
20 minutes
TIPS FOR GARDEN FRESH CHOCOLATE CHIP MUFFINS
- Zucchini Prep: Thoroughly squeeze the grated zucchini with a clean kitchen towel to remove excess moisture, ensuring the muffins are not too wet.
- Optional Toppings: Before baking, sprinkle the tops with rolled oats or a pinch of raw sugar for added texture and sweetness.
VARIATIONS
- Nutty Addition: Add a handful of chopped walnuts or pecans for extra crunch and flavour.
- Spice It Up: Enhance the spice profile by adding more cinnamon or a pinch of ground cloves for a deeper flavour.
PREPPING AND STORAGE GUIDE FOR GARDEN FRESH CHOCOLATE CHIP MUFFINS
- Cooling: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Freeze muffins in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months.
These “Garden Fresh Chocolate Chip Muffins” are not just a treat to your taste buds but also a hearty, wholesome way to start your day or enjoy a snack.