Healthy Zucchini Muffins with Chocolate Chips
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Healthy zucchini muffins with chocolate chips are just 175 teeny tiny calories! These muffins are made with whole wheat flour and loaded with grated zucchini, greek yogurt and coconut oil. Did I mention they take just minutes to whip up?
Are you reading this? HEALTHY ZUCCHINI MUFFINS.
And more importantly healthy zucchini muffins that don’t taste like zucchini. How about that? And though it’s debatable whether a zucchini squash is actually a fruit or a vegetable, one thing that’s absolutely clear is that these muffins are addicting!
Warm, tender bakery style muffins that are guilt-free because i’m making them with whole wheat flour and lots of grated zucchini. So you can trick your s/o and kids into eating them too. It’s about that time of the year when zucchinis are taking over the grocery store and those of you that have a green thumb (firstly, I applaud you and secondly, HELP!) would agree they are taking over your backyard.
Also, friends am I the only person that CRAVES muffins, cakes, and such? I mean anytime, any day, and anywhere, i’m totally and completely ready for a big ol’ hunk of warm, tender, buttery breakfast muffin.
I mean just the thought of soft, tender bites of crumbly, chocolatey, warm muffins just make me a little weak at the knees. In fact, as I write this, i’m almost convinced that I need to walk over to the refrigerator and pop a healthy zucchini muffin in the microwave because muffins *MUST* be eaten warm, preferably with a pat of butter just melting on the surface. YASSS!! Though I should probably skip the butter because after all these are suppose to HEALTHY zucchini muffins.
When it comes to muffins, I prefer to use butter as the fat — unless i’m making them healthy, like these zucchini chocolate chip muffins. So today, we’re using coconut oil and replacing the all purpose flour with whole wheat. It’s little changes like these that makes these muffins a good choice for grown-ups and kiddos alike. I have a couple of other recipes on the blog where I make these healthy swaps and everyone that made them agreed — they don’t even taste healthy! Healthy food that doesn’t taste healthy?
Done and done.
Let’s talk about all the ways these healthy zucchini muffins are good to us:
- made with 100% whole wheat flour and they ain’t even dry!
- 4 grams of protein per muffin! The greek yogurt gives you a nice little protein boost making these the perfectly balanced breakfast muffins.
- 1/2 cup of brown sugar in the ENTIRE batch of muffin. Yes friends! That boils down to just 2 teaspoons of sugar per muffins. But get this, you can easily swap the sugar for honey, maple syrup or even agave!
- 1 1/2 cups of grated zucchini! As in veggies being used in your muffins and they are healthy! GET OUTTA HERE!
To keep these muffins nice and tender we’re loading them up with greek yogurt, coconut oil and here’s the secret ingredient — apple sauce. I love adding apple sauce to baked goods like these healthy zucchini muffins because it not only adds a hint of natural sweetness but also lots of moisture to the muffins, leaving us without a dry crumb in sight! Check out the recipe for my super moist and healthy carrot cake muffins, I use apple sauce in them too.
Skinny muffins are totally my thing. I absolutely love these healthy zucchini chocolate chip muffins and the fact that they are only 175 tiny calories! Did I mention they take about 30 minutes to whip up from start to finish and you don’t need a hand mixer/ stand mixer. YASSS!
These have lazy Sunday mornings written all over them!
- 2 cups whole wheat flour
- 1 teaspoon EACH baking powder AND baking soda
- ¼ teaspoon salt
- ½-1 teaspoon ground cinnamon
- 1 large egg, room temperature
- 1/2 cup light brown sugar, packed
- ½ cup greek yogurt
- 2 teaspoons vanilla extract
- ⅓ cup coconut oil, melted
- 1/2 cup apple sauce
- 1 and ½ cups grated zucchini
- 1/4-1/3 cup chocolate chips
- 3 tablespoons rolled oats
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a muffin pan with nonstick cooking spray.. Sprinkle 1/2 the rolled oats in the bottom of each muffin cup.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon, set aside.
- In another bowl, combine the egg, light brown sugar, greek yogurt, vanilla extract, apple sauce, and coconut oil. Using a spatula, mix until all the ingredients are combined. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the grated zucchini and chocolate chips.
- Divide the batter between 12 muffin cups. Sprinkle the remaining rolled oats on top. Bake the muffins for 14-20 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.
- Don't worry if the muffin batter appears super THICK this is completely normal, I would say it more closely resembled cookie dough rather than a cake batter when you mix it up.
- A note about the chocolate chips, I like to use minis because i feel like I get more chocolate in every bite that way, but regular chips work just fine too!
- Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months
IS THIS A GOOD CHOICE FOR YOU?
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