Sweetened with maple syrup and made with Greek yogurt, these lighter zucchini muffins with chocolate chips have a chai-inspired blend of spices including cinnamon, ginger and cardamom.
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1–1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1–1/2 cups shredded zucchini, (about 2 medium zucchini), excess water squeezed out
- 1/2 cup mini chocolate chips plus more for muffin tops
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves and salt.
- In a medium bowl, whisk together the coconut oil, maple syrup, eggs and vanilla extract.
- Fold the wet ingredients into the dry ingredients. When they are almost combined, add the yogurt, zucchini and chocolate chips. Gently stir everything together. Be careful not to over mix the batter.
- Spoon the batter into the muffin cups. Top with additional chocolate chips.
- Bake for 17-19 minutes until the muffins are golden and a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes. Then remove the muffins and let them finish cooling on the rack.
Make sure your eggs and yogurt are at room temperature before mixing them with the rest of the wet ingredients.
You can leave out the chocolate chips or add chopped nuts or dried fruit instead.
Store leftover muffins in an airtight container at room temperature up to 3 days. You can freeze them up to 1 month. Thaw at room temperature.
Keywords: healthy zucchini muffins, chocolate chip zucchini muffins
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