Clean Eating Chocolate Chip Zucchini Muffins

Muffins have always been a favorite treat of mine. Since I’ve started eating “clean,” a regular muffin from a bakery, grocery store or coffee shop is definitely not on the meal plan. But these muffins are pretty much as clean as you can get and they are AWESOME. They don’t taste low-fat or “healthy” in any way and they’re loaded with yummy and healthy ingredients, including vegetables. Give them a try – my picky toddler loves them as well!

Ingredients

  • 1 ½ cups white, whole wheat flour
  • ½ cup raw sugar (Turbinado sugar) – honey could also be used, but you might have to adjust the flour amount)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 egg
  • 1 single serving cup of unsweetened applesauce
  • ¼ cup coconut oil (slightly melted)
  • ¼ cup unsweetened almond milk (plain or vanilla)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 medium sized zucchini, shredded
  • ½ cup mini chocolate chips (I used the Enjoy Life brand – dairy, soy and nut free)

Directions

Combine the dry ingredients in a bowl and set aside. Add the egg to a separate bowl and beat slightly.

Add the applesauce, coconut oil, milk, lemon juice and vanilla to the egg and mix together. Add the wet ingredients to the dry and mix well.

Grate the zucchini and add it to the batter along with the chocolate chips. Mix until combined.

Add batter to muffin tins lined with non-stick spray (use an ice cream scoop!).

Bake at 350° F for 18-20 minutes.

Let cool and store. These would be fine in the fridge for a few days, but I like to keep mine in the freezer and take them out one at a time.

The hint of chocolate chips gives these muffins a subtle, sweet flavor without being overpowering. You can definitely feel good about “indulging” in one of them with breakfast, for a snack, or dessert!

Bon appetit mamas!

Clean Eating Chocolate Chip Zucchini Muffins
Yields 12

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Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Ingredients
• 1 ½ cups white whole wheat flour
• ½ cup raw sugar (Turbinado sugar) (honey could also be used, but you might have to adjust the flour amount)
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 egg
• 1 single serving cup of unsweetened applesauce
• ¼ cup coconut oil (slightly melted)
• ¼ cup unsweetened almond milk (plain or vanilla)
• 1 TBS lemon juice
• 1 tsp vanilla extract
• 1 medium sized zucchini, shredded
• ½ cup mini chocolate chips (I used the Enjoy Life brand – dairy, soy and nut free)

Instructions
1. Combine the dry ingredients in a bowl and set aside.
2. Add the egg to a separate bowl and beat slightly.
3. Add the applesauce, coconut oil, milk, lemon juice and vanilla to the egg and mix together.
4. Add the wet ingredients to the dry and mix well.
5. Grate the zucchini and add it to the batter along with the chocolate chips. Mix until combined.
6. Add batter to muffin tins lined with non-stick spray (use an ice cream scoop!).
7. Bake at 350 degrees for 18-20 minutes.
8. Let cool and store. These would be fine in the fridge for a few days, but I like to keep mine in the freezer and take them out one at a time.

Notes
The hint of chocolate chips gives these muffins a subtle, sweet flavor without being overpowering. You can definitely feel good about “indulging” in one of them with breakfast, for a snack, or dessert!

Mama Say What?! http://www.mamasaywhat.com/

3 Responses to Clean Eating Chocolate Chip Zucchini Muffins

  1. so creative! they look yummy!

  2. Pingback: Hidden Veggie Recipes Mama Say What?! | Mama Say What?!

  3. Pingback: Quick and Easy Freezer Meals Mama Say What?! | Mama Say What?!

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