Description
These muffins are everything a moist muffin recipe should be: tender, fluffy, and bursting with deep cocoa flavor. Made in just one bowl, they come together with grated zucchini, unsweetened applesauce, and maple syrup—so they’re not only easy, but also a healthy muffin recipe you can feel good about serving your family. Whether you’re a busy parent or a baking enthusiast, you’ll love how simple (and secretly nutritious!) these treats are.
Ingredients
- 1 cup grated zucchini (moisture removed)
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 2 eggs (or flax eggs)
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips or nuts (optional)
Instructions
- Preheat oven to 350°F (177°C); line muffin tin.
- Mix wet ingredients in a bowl.
- Add dry ingredients and stir until just combined.
- Fold in zucchini and chocolate chips.
- Fill muffin cups and bake 18–22 minutes.
- Cool and enjoy!
Notes
Zucchini prep: Use the fine side of a box grater and squeeze the shredded zucchini in a clean kitchen towel to avoid soggy muffins. Gluten-free? Substitute the flour with a 1:1 gluten-free baking blend. No eggs? Try 2 flax eggs (2 tbsp flaxseed + 6 tbsp water). Storage: Keep muffins in an airtight container for up to 3 days or freeze for up to 2 months. Meal prep tip: Double the batch and freeze half—hello, freezer-friendly muffins!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg