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Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:12Yield:24 mini muffinsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:12Yield:24 mini muffins
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:24 mini muffins
Yield:
24 mini muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhite whole-wheat flour1teaspoonground cinnamon¾teaspoonbaking soda½teaspoonsalt2large eggs¾cupsugar¼cupcanola oil or unsalted butter, melted1 ½teaspoonsvanilla extract2cupsshredded and coarsely chopped zucchini½cupmini chocolate chips
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhite whole-wheat flour
1teaspoonground cinnamon
¾teaspoonbaking soda
½teaspoonsalt
2large eggs
¾cupsugar
¼cupcanola oil or unsalted butter, melted
1 ½teaspoonsvanilla extract
2cupsshredded and coarsely chopped zucchini
½cupmini chocolate chips
DirectionsPreheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.TipsTo make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.Originally appeared: EatingWell.com, June 2018
Directions
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.TipsTo make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
Tips
To make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.
Originally appeared: EatingWell.com, June 2018
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Nutrition Facts(per serving)196Calories8gFat30gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
