Skinny Chocolate Chip Zucchini Muffins

Since summer produce is readily available right now, I thought this would be the perfect opportunity to share my delicious skinny chocolate chip zucchini muffin recipe with you all.  I've lightened up an old traditional zucchini bread recipe that I had sitting in my recipe index file, replacing the refined sugar, butter, and processed flour with honey, applesauce, coconut oil, and hearty whole wheat pastry flour.  The result is moist, delicious muffins with just the perfect amount of sweetness and chocolate to curb those sweet cravings, without wrecking your summer diet.

Hope you enjoy! xx

Ingredients


1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup shredded zucchini, set on paper towels to absorb excess moisture
1/2 cup honey
1 tsp vanilla extract
2 tbsp coconut oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup milk {I used 1%, but any variety of milk will work - even almond or soy}
1/2 cup chocolate chips



Directions


Make sure to place your shredded zucchini on layers of paper towels to absorb some of the excess moisture.  Set aside and allow to sit for 15 minutes.

Preheat oven to 350 degrees F.  Spray a muffin tin with non stick cooking spray.

In a large bowl, combine flour, baking soda, cinnamon and salt.  Set aside.

In a medium sized bowl, stir together zucchini, honey, vanilla, coconut oil and applesauce.  Next add in your egg and milk and whisk together to combine.

Incorporate the wet ingredients into your large bowl of flour mixture, and gently stir until combined, taking care not to over stir {this eliminates any excess air into your batter}.  Fold in the chocolate chips.

Spoon batter into muffin tins, and fill about 2/3 of the way up.  Bake for 20 minutes, or until the muffins are golden brown & gently spring back when touched.  Cool on a wire rack.

Thanks for reading!