High Fiber Chocolate Zucchini Muffins Recipes

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Muffins Nut Free Snack

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

HIGH-FIBER BREAKFAST MUFFINS

High-Fiber Breakfast Muffins image

This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!

Provided by KC

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup unsweetened applesauce
2 egg whites
½ cup skim milk
½ cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g