What's the best way to store muffins?

You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture. We've written a whole post on freezing and storing muffins .

What if I don't have white whole wheat flour?

You can use half whole wheat and half unbleached all-purpose flour.

What if I don't have applesauce?

Try mashed ripe bananas in place of the applesauce. I have also substituted oil and/or butter in place of the apple sauce and the recipe works fine.

Can I make these mini muffins?

Yes! In fact, I usually double the recipe and make on batch regular sized and one batch mini muffins. They will cook much faster (10-15 minutes) so keep an eye on them!

Zucchini Chocolate Chip Muffins

Name: Zucchini Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Cooking spray; 2 cups white whole wheat flour*; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/3 cup avocado oil (sub: melted, cooled coconut oil); 1/2 cup honey; 2 large eggs; 1/2 cup plain Greek yogurt (nonfat is fine); 2 teaspoons vanilla extract; 1 1/2 cups finely shredded zucchini (that’s had all the excess moisture squeezed out; about 1 medium zucchini); 1/2 cup mini chocolate chips

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Zucchini Chocolate Chip Muffins

These healthier zucchini chocolate chip muffins turn out moist and decadent but are filled with all real food ingredients you can feel good about. Kids and adults love these for breakfast, snack, or dessert.

Yield: 12 Large Muffins 1x

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

Units:

Scale:

Ingredients

Cooking spray
2 cups white whole wheat flour*
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup avocado oil (sub: melted, cooled coconut oil)
1/2 cup honey
2 large eggs
1/2 cup plain Greek yogurt (nonfat is fine)
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (that’s had all the excess moisture squeezed out; about 1 medium zucchini)
1/2 cup mini chocolate chips

*Regular whole wheat flour works but the cake will be a little denser than with white whole wheat flour.

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Instructions

Make It Now:

Prep: Preheat the oven to 350°F degrees. Spray a 12-cup muffin tin with cooking spray. (You can also use paper liners or silicone liners if you’d like, but they will be very full!)
Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Wet Ingredients: In a small mixing bowl, whisk together the oil, honey, eggs, Greek yogurt, and vanilla.
Combine: Add the wet ingredients to the dry ones and stir just until it starts to come together (do not stir a lot here). Sprinkle the shredded zucchini and mini chocolate chips over the top. Stir until fully combined, being careful not to overmix. The batter will be thick.
Bake: Spoon at least 2 heaping tablespoons of batter into each hole, until each one is filled evenly (they will almost be filled to the top). Bake for about 20 minutes, or until a toothpick inserted in center of one comes out mostly clean. Place on a cooling rack and let cool for at least 10 minutes.

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and freeze.

Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.

Notes/Tips

Dairy-Free Version: Use dairy-free plain Greek-style yogurt and dairy-free chocolate chips like Enjoy Life brand from the health food section.
Gluten-Free Version: Use gluten-free 1:1 baking flour like Bob’s Red Mill brand in place of the wheat flour.
Substitute for Honey: I haven’t tested this with pure maple syrup but that would be my go-to for a honey replacement. Note: It will alter the flavor some and be a little sweeter than honey. Leave a comment and let me know if you try this.

Cuisine: American Method: Oven

Find it online: https://thrivinghomeblog.com/zucchini-chocolate-chip-muffins/