Muffins that are zucchini bread filled with chocolate chips can be used as evening snacks because they are nutritious and very healthy. Since they are made with healthful ingredients, people of all ages may enjoy these soft, fluffy muffins. They are made with just natural sugars and healthy grains, so you can feel good about eating them. They're the type of morning or afternoon snack you'll look forward to eating. They're deliciously soft, studded with chocolate chips, and lightly spiced. If you have an oversupply of zucchini as we do, you can whip up a triple batch of muffins and freeze them for later use. Or maybe later this winter, when zucchini is in short supply and you miss it greatly (I know, I know, it's hard to imagine). As someone who enjoys both zucchini and muffins (see, for example, Zucchini Banana Bread, Zucchini Cookies, Paleo Zucchini Bread, etc.), I took great effort to produce what I consider to be the finest healthy zucchini muffin recipe ever. After several trials runs, we finally have something to show for our efforts. HEALTHY ZUCCHINI MUFFINS ARE THE BEST EVER. Many others have commended this recipe, which I often use. 
To conclude Zucchini Week, I'm reposting it today (with a video!) in the hopes that you'll give it another try if you haven't already. OR, if you have previously tried it, you will remember how much you like it and create a fresh batch for yourself very soon. How to Prepare Delicious and Healthy Zucchini Muffins The ingredients for these healthy zucchini muffins are readily available in most kitchens. Here are the primary pantry items need to produce it. Rice Flour, Whole Grain Because they are created completely from whole grains, these muffins are packed with protein and fiber and will keep you full for a far longer period of time than refined flours would. I like the mild taste of white whole wheat flour. Honey. In the interests of innate sweetness and moisture. Instead of regular sugar, coconut crystals are used (or light brown sugar). In order for the muffins to rise appropriately and not be too thick. Coconut sugar is easily accessible in grocery stores and online. Ingredients: Powdered Sodium Bicarbonate and Baking Soda. As a means of generating the muffins' characteristically high domes. MCT oil, or coconut oil. If you want to use a different ingredient, you may simply replace mild olive oil. Here is what separates this recipe for Healthy Zucchini Muffins from others. This recipe calls for the mashing of shredded zucchini and ripe banana. 
Since mashed banana is inherently sweet and moist, we can minimize the amount of sugar and fat in the recipe while still reaping the same advantages by including it. These zucchini muffins are light, tall, and soft, unlike previous healthy muffin recipes you may have tried that were rubbery or gummy. You probably won't even realize you're consuming healthful foods. Ingredients for a Healthy Zucchini Muffin Casserole The ingredients for our Healthy Zucchini Muffins are a contentious subject in our home. My favorite chocolate chip kind is the little variety. The combination of chocolate and zucchini is one of my favorites, and the zucchini pieces are the ideal size to sneak into each mouthful. Ben always desires blueberries. Whether the blueberries are fresh or frozen makes no difference. (It is not necessary to thaw frozen ones.) Walnuts. Therein, we are on the same page, therefore walnuts often make it inside. This recipe is a hit regardless of whether you include the optional chocolate, almonds, etc. Choose the one that will appeal to your loved ones the most! Dietary Substitutions: Healthy Zucchini Muffins Vegan muffins made with zucchini — My advice is to bake the batter in muffin pans using my recipe for Vegan Zucchini Bread. 
If you like to experiment with this muffin recipe, you may substitute maple syrup for honey and a flaxseed meal for eggs. A reader reports success with 1 flax egg (gel 1 tablespoon flaxseed meal and 3 tablespoons water by allowing it to settle for 5 minutes) and 1 baking soda egg (combine 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar). Gluten-free muffins are prepared using zucchini flour. This gluten-free baking flour may be substituted for the white whole wheat flour in the recipe. Muffins Made with Oatmeal and Zucchini for Breakfast. Several others have mentioned adding oatmeal, but I have yet to try it. Feel free to browse through the replies. This recipe for zucchini muffins comes with a variety of ideas and suggestions to help you customize it. Prepare Muffin Mix by Shredding Zucchini. A few tips to guarantee that your Healthy Zucchini Muffins are as tasty and nutritious as possible: There is no need to peel the zucchini before baking zucchini muffins. The peel is rich in nutrients, very thin, and delicate. You will find it utterly tasteless. Simply wash, cut off the ends of, and grate the zucchini as normal. I use a box grater or a coarse plane grater for shredding zucchini. 
Utilize the squeeze bottle, blot any surplus, and repeat. In any baked zucchini dish, it is vital to extract as much moisture as possible from shredded zucchini. Spread the zucchini shreds on many layers of paper towels. Repeat the operation until the bulk of the liquid is extracted. How to Maintain Zucchini Muffins in the Refrigerator In contrast to many other muffins, these healthful zucchini muffins freeze nicely. If you cook a big quantity and put part of it in the freezer, you will always have a quick breakfast or an energy-boosting snack available. Ingredients
- 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 melted and cooled very light olive oil, or canola 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)
Instructions
- Start by preheating the oven to 375 degrees Fahrenheit. Prepare a 12-cup standard muffin tin with cooking spray or paper liners.
- To remove as much moisture as possible from the zucchini, grate it and squeeze it on a paper towel. As frequently as necessary. If not previously done so, coconut oil should be melted and allowed to cool to room temperature.
- In a large mixing bowl or the bowl of a standing mixer, banana, honey, brown sugar, coconut oil, and vanilla extract should be combined until smooth. To prevent the coconut oil from resolidifying, add room-temperature eggs and continue beating.
- Sift the cinnamon, baking soda, baking powder, and salt into the mixture, then whisk to combine. Flour should be added to the mixture, which should then be stirred at a low speed until the flour is well absorbed. Hand toss in the zucchini and chocolate chips.
- Pour three-quarters of the batter into each muffin cup. Wait for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffin tray from the oven and place it on a cooling rack. After five minutes, take the muffins from the pan and place them on a cooling rack (this will keep the muffins from becoming soggy).