This is a wonderful tasting, moist and healthy muffin that you can feel good about giving to your kids or enjoying as an afternoon snack. After tasting these, you won’t believe there isn’t any white flour, sugar, butter or vegetable oil in them. They truly taste decadent — and they’re not! Note: if you don’t have the wheat germ or flax, substitute with oats and the muffins will turn out fine!
Recipe adapted from the blog Baking Adventures in a Messy Kitchen.
Healthy Dark Chocolate Zucchini Muffins
2 cups grated zucchini
1/3 cup honey
1/4 cup molasses
1/4 cup coconut oil, softened or melted
2 large eggs
1 banana , well mashed
3/4 cup yogurt (vanilla or plain; Greek or non-fat or low fat)
1 teaspoon vanilla extract
1 1/3 cups whole wheat white flour
1/3 cup toasted wheat germ
1/4 cup ground flaxseed or meal
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup (heaping) dark chocolate mini chunks (Whole Foods private label sells these in a bag)
To prepare, grate the zucchini, using paper towels to squeeze out any excess moisture, and mash the banana.
Heat the oven to 375 degrees. Grease mini muffin tray, planning for 45-50 mini muffins.
Using a stand mixer, beat together the zucchini, honey, molasses, coconut oil, eggs, banana, yogurt, and vanilla until well mixed.
In a separate bowl, combine the flour, wheat germ, flax seed, cocoa powder, baking soda, cinnamon, and salt with a whisk.
Add the flour mixture to the stand mixer incrementally, beating on low speed, stopping as soon as the flour is fully incorporated.
Remove the bowl from the stand and fold in the dark chocolate mini chunks.
Scoop the batter into mini muffin cups (filling just over 3/4 full), and bake them in the oven for approximately 13 minutes. Let sit in the pan for a few more minutes, then move to a wire rack to cool completely.
Try to eat just one. Really. Try.