Thursday, August 30, 2012

Whole Wheat Zucchini Chocolate Chip Muffins

Whole wheat zucchini chocolate chip muffins sure is a mouthful of words for the name of a recipe, but you will forget this as soon as you take a bite of these amazing treats. The closer and closer we get to September the more and more that I daydream of baking dozens of cinnamon and pumkin filled goodies, but as we round out August I'll start here with fresh grated zucchini and chocolate chips. These are great for an on the go snack, and will stay moist because of the zucchini and a surprise ingredient; mashed banana instead of oil.

Zucchini Muffins:

  • 2 cups whole wheat flour 
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large egg
  • 1/3 cup brown sugar, packed
  • 1/3 cup skim milk
  • 1 1/2 tsp vanilla extract
  • 1/4 cup butter, melted and cooled
  • 1 1/3 cup freshly grated zucchini
  • 1/3 cup mashed banana
  • 1/2 chocolate chips

Preheat your oven to 350 degrees. Prepare a muffin pan with liners.

In a medium bowl whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl or stand mixer, whisk together the egg and brown sugar until smooth and no lumps remain. Add in vanilla extract, cooled butter, and milk. Mix well.

Add zucchini and mashed banana. Now slowly add dry ingredients until alll combined, but do not overmix. Fold in chocolate chips.

Fill 12 muffin cups with batter.

Bake for 15-17 minutes until a toothpick inserted in the middle comes out clean.

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