This post is sponsored by Spectrum Naturals®, but as always, all opinions are 100% my own.
In my quest to make a different zucchini recipe with each few that we pick from our garden, I recently decided that I wanted to add muffins to the list. I’ve already made bread, but not yet muffins. In my search for a healthy recipe I stumbled upon one that was almost made for me. With a little bit of tweaking this recipe WAS made for me. Or made by me? Or both. Anyway. The incorporation of a jumbo muffin pan immediately sent my mind to the delicious bakery store muffins. You know? Like the Costco chocolate muffins. Have you seen the ingredient list on those bad boys?? Not to mention, I’m pretty sure they are 2000+ calories PER muffin. YIKES!! So, with this recipe you can have a guilt free muffin with nearly 1/8th (I’m guessing) of the calories that tastes just as delicious IF not better! I’m telling you. They are amazing. They are great right out of the oven, but I personally think they are better the next day. Try them and tell me what you think!
One thing I’m loving cooking with is coconut oil. Specifically, Spectrum Naturals® Organic Coconut Oil (as well as the Spectrum® Coconut Spray Oil). What I love about them is that all of Spectrum Naturals® Oils are expeller pressed which “is any sort of oil that has been extracted from nuts, seeds, or other sources through a mechanical process that relies on sheer force rather than chemicals.” Yay for no yucky chemicals! Another bonus is that most of their oils are non GMO project verified. Yay for non GMO!
Healthy Chocolate Zucchini Muffins
- Slightly less than 1/3 c. honey
- Slightly less than 1/4 c. molasses
- 1/4 c. Spectrum® Naturals Organic Coconut Oil, softened or melted
- 1 egg , plus 2 egg whites
- 1 banana , well mashed
- 3/4 c. plain yogurt
- 1 tsp. vanilla extract
- 2 c. grated zucchini (approx. 2 medium)
- 2 c. whole wheat flour*
- 1/4 c. ground flax seed
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 c. mini chocolate chips
- Preheat oven to 375. Once you've shredded your zucchini, squeeze out any excess moisture. In a stand mixer, mix together the wet ingredients (including the Spectrum® Naturals Organic Coconut Oil & zucchini). In a separate bowl whisk together the flour, ground flaxseed, cocoa powder, salt, baking soda, and cinnamon. Slowly add the flour mixture into the wet batter and mix well. Lastly, add your mini chocolate chips and stir just until incorporated. Lightly coat your jumbo muffin tin with cooking spray; fill each cup about half way (I used my large cookie scoop and filled each cup with two scoops). Bake for 20-25 minutes, or until a toothpick comes out clean.
- I used the soft white winter wheat berries for this recipe and it turned out wonderful. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don't have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.
- Also, if these aren't going to be eaten within a couple of days, I would suggest storing them in the fridge. Because of how moist they are, they won't last long on the counter top.
This is a sponsored post written by me on behalf of Spectrum Naturals®.