These muffins are super delicious and offer a good source of vitamin C from zucchini. Vitamin C acts as an antioxidant to neutralize free radicals in the body and contributes to immunity and bone health. Eating zucchini is a wonderful way to substitute an old addictive eating habit like binging on pasta, with treating yourself to zucchini spaghetti. Just use a mandolin or spiral slicer and you’ve got a plate of delicious, satisfying “faux” pasta to support your recovery.
Zucchini Muffins with Mini Chocolate Chips
- ½ cup + 1 teaspoon brown rice syrup*
- ½ cup raw honey*
- ¼ cup maple sugar
- ¾ cup canola or olive oil
- 3 eggs
- 2 cups zucchini coarsely grated
- 2 teaspoons vanilla extract
- 2½ cup whole wheat pastry flour
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup 1% milk
- 1/4 cup cacao nibs preferably a high quality, 70-85% cacao
- *Note: can substitute 1 cup maple sugar in place of the brown rice syrup and honey
Preheat the oven to 350°F. In a large bowl, beat together the brown rice syrup, honey, maple sugar, oil, and eggs.
Add the zucchini and vanilla extract. Mix well.
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
Pour the dry mixture and milk into the zucchini mixture, alternating between the two and mix. Fold in cacao nibs.
Grease two 12-cup muffin pans (or use muffin papers) and fill each cup ¾ full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes stand in the pan for 10 minutes before removing.
Total fat 8g
Saturated fat 1g