Chocolate Zucchini Cinnamon Muffins
Chocolate Zucchini Cinnamon Muffins
Servings: 12
Calories: 227kcal
Ingredients
- 12 standard cupcake liners
- 2 large egg
- 1 cup milk
- 1 teaspoon lemon juice
- 1/2 cup coconut oil
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup flour, whole wheat
- 1/2 cup cocoa powder, unsweetened
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 medium zucchini
Instructions
- Preheat oven to 400 degrees F. Place liners into muffin pan, set aside.
- In a large mixing bowl, whisk together the eggs, milk, lemon juice and oil. Add sugar and vanilla, blend well.
- In a separate smaller bowl, mix dry ingredients; set aside. Shred zucchini.
- Add dry ingredients to wet and stir until flour is just barely mixed in; fold in zucchini.
- Pour an even amount into each muffin cup; bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Serve with any fresh fruit that you have on hand.
Nutrition
Calories: 227kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 127mg | Fiber: 4g | Sugar: 14g
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Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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2 Comments
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Please mention that you need to melt the coconut oil because they won’t turn out otherwise. Frustrating.
Delicious! We ground up some almonds and added them in. Yes, always remember to melt the coconut oil to any recipes. My three year old asked me to make again.