Chocolate Zucchini Muffins
A great recipe for high fibre muffins that your toddler will love. Adults too!
Servings 42 mini muffins
Equipment
- 1 mini muffin tin
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp flax seeds ground
- 1/2 cup canola oil
- 1/2 cup milk
- 2 eggs large
- 1 tsp vanilla extract
- 1/3 cup white sugar
- 1/4 cup brown sugar packed
- 1 1/2 cups grated zucchini drained
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a mini muffin tin with mini paper liners. Set aside.
- In a large bowl, mix the whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and flax seed. Set aside.
- In a medium bowl, whisk the oil, milk, eggs, and vanilla. Add the white sugar, brown sugar, and zucchini. Mix to combine.
- Add the wet oil mixture to the dry ingredients. Mix to combine.
- Add the chocolate chips to the muffin batter. Mix to combine.
- Measure about 1 heaped tablespoon into each mini muffin liner, until about 3/4 full. Bake for 15 minutes or until a wooden skewer inserted in the centre of a muffin comes out clean. Remove from oven and let cool 5 minutes in the tin before turning out muffins onto a wire rack to cool completely.
- You can serve the muffins warm or cool.
- You can also store the muffins for up to 6 months. Place them in a freezer bag, seal well, and store in the freezer.