 |
Get access to a FREE week of menus
Don’t you just love when you sneak vegetables into your kid’s treats and they don’t notice?
These mini chocolate chip zucchini muffins are unreal! My daughter couldn’t wait for them to come out the oven! When they did, she devoured the first one and announced that it was chocolatey and delicious!
I couldn’t keep the secret, so I told her that it had zucchini in it. Her reply: “awesome!” and asked for another. Mom scores!
This recipe can be adapted and made egg free by using an egg replacer, bananas or apple sauce! Those options will keep the muffins moist and fluffy, while still ‘binding’ the ingredients (see notes in recipe).
Another plus? They can be frozen and used later! Perfect for a grab & go treat for your kiddos for school or complimenting your MOMables menu plans for a nice dessert at lunch.
These are the muffins I included in twenty eight bentos I recently donated to a school. They were a huge hit!Â
If replacing eggs with apple sauce or banana, sub 1/4c fruit per egg. Increase baking soda by 1/4 tsp per egg and 1/4 tsp of baking powder per egg. If using egg replacement, follow recipe. Baking times might be longer by 3-5min if using fruit.
Ingredients
- 2 cups of oat flour (rolled oats ground into a flour-you can use your blender or food processor for that)
- 1 medium size zucchini, finely grated
- 1 cup of chocolate chips (EnjoyLife brand is free of the Top 8 Allergens)
- 2 eggs (see comments above for substitutions)
- 3 tsp. of vanilla extract
- 1/2 tsp. of baking powder
- 1 tsp. of baking soda
- 1/2 cup of applesauce
- 1/2 cup of baking cocoa (I use a blend of dark and natural, giving them a nice chocolatey color)
- 1 tsp. of ground cinnamon
Directions
- Preheat oven to 350 degrees and lightly grease a mini muffin pan.
- In a large bowl, mix the ground oats, eggs, zucchini, baking powder, baking soda, cinnamon, and applesauce.
- Mix in your baking cocoa until evenly blended. Add chocolate chips and stir.
- Pour batter evenly into each mini muffin cavity.
- Bake for 15-20 minutes.
- Remove from oven and top each with a few additional chocolate chips.
- Let cool and enjoy!
Hi
Just wanted to let you know that I made these muffins last night, did not try them yet, but you didn’t mention when to add the vanilla in in your directions. I added it at the end after I realized I never put it in, but just wanted to let you know that it is in the ingredient list and not in the directions. Thank you!
Thank you!!
Ooo just saw your comment, and my apologies!!
The vanilla does go in right towards the end – I add it and stir just before adding the chocolate chips. THANK YOU for letting me know!
Is this recipe really supposed to have NO sugar in it at all? I tried the batter and realized that it tasted terrible and very not-sweet, and then realized that there was no sugar or any type of sweetener in the ingredient list. I added just under three-quarters of a cup of white sugar and hopefully that improved the muffins! They smell good out of the oven (mine cooked in 12 minutes, and I left the eggs out, replacing the eggs with applesauce and a tiny bit of oil).
Linnea- the recipe does not have any sugar but sweetened by applesauce and the chocolate chips. If you do add sugar, it’s fine. the eggs (that you left out) make it fluffier. I hope it rises well. Usually, we replace the eggs with flax eggs (ground flax seed and warm water made into a paste) because they generate that ‘binding” effect.
Hi Linnea, no I did not add any sugar. Since they’re mini muffins they chocolate chips are what give them the sweetness in each bite after they are baked. They a muffin rather than a cupcake. My daughter and I love them, and the kiddos at the school I shared them with, without added sugar, but that’s the great part about recipes ~ you can adapt to your preferences and tastes. :)