Healthy Zucchini Pecan Muffins Recipes

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HEALTHY ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS



Healthy Zucchini Muffins with Chocolate Chips image

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 35m

Number Of Ingredients 13

2 cups shredded, unpeeled zucchini ((about 1 small/medium zucchini))
1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
1/4 cup coconut oil
1/4 cup honey
1/4 cup brown sugar (light or dark)
1 teaspoon pure vanilla extract
2 large eggs (at room temperature)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder (I recommend aluminum free)
1/2 teaspoon kosher salt
2 cups white whole wheat flour
1/3 cup semi-sweet chocolate chips (mini or regular (I used mini))

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  • Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  • In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  • Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  • Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Nutrition Facts : ServingSize 1 muffin, Calories 201 kcal, Carbohydrate 31 g, Fat 8 g, SaturatedFat 5 g, Fiber 3 g, Protein 5 g, Sugar 14 g

HEALTHY ZUCCHINI PECAN MUFFINS



Healthy Zucchini Pecan Muffins image

My garden has gone crazy with zucchini, this is one of the recipes I made to use up some of it. A great healthy muffin without all the sugar and oil.

Provided by Veggie Girl.

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 1/2 cups zucchini, shredded & drained
3/4 cup skim milk
2 tablespoons oil
1 tablespoon honey
1 teaspoon vanilla
1 egg

Steps:

  • Preheat oven to 400.
  • In bowl, mix together first 9 ingredients.
  • In a large bowl, mix together wet ingredients.
  • Add dry to wet and stir just until moist.
  • Spoon batter into 12 muffin cups coated with cooking spray.
  • Bake for 15 minutes or until golden.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 147.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 15.8, Sodium 156.8, Carbohydrate 23.1, Fiber 1.9, Sugar 6.5, Protein 4

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