Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate Recipes

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WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS



Whole Wheat Carrot Chocolate Chip Mini Muffins image

As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.

Provided by Kare for Kitchen Treaty

Time 24m

Number Of Ingredients 11

1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/2 cup finely shredded carrot (use the small side of your grater)
1/2 cup milk
1/4 cup 1/2 of a stick unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup mini chocolate chips + 3 tablespoons for topping

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
  • In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
  • In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
  • Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
  • Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
  • Sprinkle the tops with additional mini chocolate chips.
  • Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
  • Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
  • These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

HEALTHY WHOLE WHEAT ZUCCHINI CARROT MUFFINS WITH CHOCOLATE



Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate image

Make and share this Healthy Whole Wheat Zucchini Carrot Muffins With Chocolate recipe from Food.com.

Provided by Karmbraw

Categories     Quick Breads

Time 25m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 12

1/2 cup unsweetened applesauce
2/3 cup agave nectar
2 eggs
1 cup carrot, shredded
1 cup zucchini, shredded
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
2 ounces dark baking chocolate, chopped

Steps:

  • Preheat the oven to 350*. Place papers in 18 muffin cups.
  • In a large mixing bowl, blend the applesauce and agava nectar. Beat in eggs. Pour in flours, flax seed, baking powder, baking soda and salt. Mix until all flour is incorporated.
  • Fold in the zucchini, carrots, walnuts and chocolate.
  • Spoon into 18 muffin cups. Bake 15 to 20 minutes. Let cool 10 minutes then remove from muffin pan to a cooling rack.

Nutrition Facts : Calories 117.3, Fat 5.2, SaturatedFat 1.1, Cholesterol 23.7, Sodium 99.2, Carbohydrate 15, Fiber 2.6, Sugar 2.1, Protein 3.7

WHOLE WHEAT ZUCCHINI MUFFINS



Whole Wheat Zucchini Muffins image

Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.

Provided by tiffaniwin

Categories     Breakfast

Time 40m

Yield 14 Muffins, 14 serving(s)

Number Of Ingredients 10

3 cups fresh zucchini
2/3 cup coconut oil
1 1/4 cups brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1 pinch salt
3 cups whole wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Steps:

  • 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
  • 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT CARROT MUFFINS



Whole Wheat Carrot Muffins image

Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 11

1/2 cup plus 2 tablespoons whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-fat spreadable margarine
2 tablespoons orange juice
2 tablespoons beaten egg
3/4 cup grated carrots
1/4 cup raisins

Steps:

  • In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

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