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Double Chocolate Zucchini Muffins

Course Breakfast
Keyword breakfast, muffins
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 Tbsp protein powder
  • 2 Tbsp ground flax seed
  • 2 Tbsp wheat germ
  • 1/3 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk or buttermilk * new update 1/26/2020
  • 1/4 cup oil I used grapeseed oil
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup plain, whole yogurt (not Greek yogurt, though) * new update 1/26/2020
  • 2 cups finely shredded zucchini
  • 1 cup chocolate chips

Instructions

  1. Pre-heat oven to 350 degrees Prep muffin pans with either oil or paper cupcake wrappers.
  2. In a large bowl, mix together flour, protein powder, flax seed, wheat germ, cocoa powder, baking soda, baking powder, and salt.
  3. Add milk, oil, syrup, egg, vanilla and zucchini to dry ingredients and mix until just combined. Don't over mix.

  4. Set aside about 5-6 chips to top each muffin ( 60-72) and stir the rest into the batter.

  5. Divide batter evenly into the prepared muffin pan(s). Place 5-6 chocolate chips evenly on top of each muffin.
  6. Bake for 20-24 minutes or until a toothpick inserted in the center comes out mostly clean. The muffin top should bounce back when lightly touched.
  7. Remove from oven and let cool for about 10 minutes before serving.
  8. Enjoy!

Recipe Notes

This recipe makes 12 largish muffins using a regular-sized muffin pan with the wrappers filled nearly to the top with batter. But, you can also stretch it out to make about 18 muffins (as shown in this post) when sticking to the 3/4 full of batter standard.

And in case you're wondering what protein powder, flax seed and wheat germ I use, check the bottom of my post for links. I actually get the wheat germ in the cereal aisle at Food Lion but the other two from Amazon.