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5 from 8 votes

Healthy Zucchini Muffins with Chocolate Chips

Healthy zucchini muffins with chocolate chips are just 175 teeny tiny calories! These muffins are made with whole wheat flour and loaded with grated zucchini, greek yogurt and coconut oil. Did I mention they take just minutes to whip up?
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breads
Keyword: breakfast, breakfast & brunch, breakfast bread, breakfast muffin, Cakes, chocolate chip muffins, chocolate chips, cupcakes, delicious, greek yogurt, healthy, healthy chocolate chip banana muffins, healthy chocolate chip muffins, healthy muffin, healthy muffins, low fat, low-fat muffin, moist, moist cake, moist cupcake, moist muffin, muffins, pecans, skinny, soft and moist, super moist, walnuts, zucchini bread, zucchini chocolate chip muffins, zucchini muffins
Servings: 12 muffins
Author: Marzia

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon EACH baking powder AND baking soda
  • ¼ teaspoon salt
  • ½-1 teaspoon ground cinnamon
  • 1 large egg room temperature
  • 1/2 cup light brown sugar packed
  • ½ cup greek yogurt
  • 2 teaspoons vanilla extract
  • ⅓ cup coconut oil melted
  • 1/2 cup apple sauce
  • 1 and ½ cups grated zucchini
  • 1/4-1/3 cup chocolate chips
  • 3 tablespoons rolled oats

Instructions

  • Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a muffin pan with nonstick cooking spray.. Sprinkle 1/2 the rolled oats in the bottom of each muffin cup.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon, set aside.
  • In another bowl, combine the egg, light brown sugar, greek yogurt, vanilla extract, apple sauce, and coconut oil. Using a spatula, mix until all the ingredients are combined. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the grated zucchini and chocolate chips.
  • Divide the batter between 12 muffin cups. Sprinkle the remaining rolled oats on top. Bake the muffins for 14-20 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.

Notes

  • Don't worry if the muffin batter appears super THICK this is completely normal, I would say it more closely resembled cookie dough rather than a cake batter when you mix it up.
  • A note about the chocolate chips, I like to use minis because i feel like I get more chocolate in every bite that way, but regular chips work just fine too!
  • Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months
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