My childhood church hosted a potluck brunch after their Sunday services during the summer months, and each week, a few different members of the congregation signed up to bring a dish. Those same people would slip out just after the sermon to set up the two long folding tables in the courtyard, arrange all of the food onto huge serving platters in the kitchen, and brew enough fresh coffee to serve an army.
Some members brought homemade recipes to share, whereas others stopped by the grocery store on their way. On our week, Mom tried to throw together a fruit salad as our offering, but with two young kids and their very busy sports and play-date schedules, we occasionally stopped by the best donut store in town to pick up a few dozen donut holes instead.
Each Sunday, my brother and I tried to dash out of the sanctuary as soon as the postlude duet with the piano and organ began to head straight for the buffet tables. Because Mom and Dad preferred to sit in the first two rows, we were never first in line to grab a plate—we had to {not so} patiently wait for the other members to greet the pastor and walk out of the building first!
Once we finally reached the brunch table, we usually skipped past the first half of the platters. As picky eaters, those options of deviled eggs, potato salad, coleslaw, mini spinach quiches, and macaroni salad rarely looked appealing… We much preferred the fresh watermelon wedges, sliced baguettes, glazed donut holes, and big bakery muffins instead!
Because certain members preferred to pick up a dozen or two of Costco’s jumbo muffins in assorted flavors, the ladies in charge of brunch cut those oversized treats into eighths to ensure they could serve the majority of the congregation. My brother and I always tried to sneak an extra piece or two onto our plates, especially the double chocolate ones!
When my family and I recently reminisced about those summer church brunches, I started craving chocolaty muffins, but knowing I still couldn’t be trusted around Costco’s jumbo sized ones…
I baked these Chocolate Chip Zucchini Mini Muffins! They’re full of rich chips, which completely satisfy my chocoholic sweet tooth, and with their small size, they’re already perfectly portioned, just like those jumbo muffins sliced into eighths. Even better, they contain absolutely no butter, refined flour or sugar—and they’re just 43 calories!
These healthy muffins begin with whole wheat flour. That’s right, just regular ol’ whole wheat flour! Gold Medal is my favorite brand for regular whole wheat flour because it’s inexpensive and ground more finely than other brands, so my baked goods turn out more tender and with a less “wheat-y” flavor.
Unlike traditional muffin recipes that include ½ cup of oil or more (yikes!!), these little gems only require 1 tablespoon of coconut oil. Yes, that’s right! The rest of their tender texture comes from… Can you guess?… Greek yogurt! Greek yogurt is one of my favorite ingredients in healthier baking because it adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your mini muffins a protein boost too!
For the sweetener, you’ll use a combination of pure maple syrup and vanilla crème stevia. When it comes to the former, make sure you buy the good stuff! Avoid pancake syrups or sugar-free syrups; those contain corn syrup or artificial ingredients, which we’re avoiding in this clean eating recipe. The only ingredient on the label should be “pure maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve also bought it online!)
As for the other, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly as well, and it’s very concentrated. A little goes a long way—you only need ¾ teaspoon for these muffins! This is the kind that I buy because I love its warm vanilla flavor and don’t notice any strange aftertaste like with some other stevia products. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine too!)
Now for the best parts… The mix-ins! Use freshly grated zucchini, but before you stir it into the batter, pat the zucchini dry with paper towels to remove excess moisture. That excess moisture would cause your muffins to collapse while cooling, rather than hold their tall domed shape, so don’t skip this step!
My favorite trick is to mix in mini chocolate chips because their smaller size ensures that every bite contains a morsel of chocolate. That’s exceptionally important for a chocoholic like me! (I use that trick in many of the recipes in my Healthier Chocolate Treats cookbook too!) I absolutely love Ghirardelli’s mini chips because they taste so rich and they melt really well. Little pockets of chocolaty bliss!
Don’t those look amazing?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your mini muffins and feature them in my Sunday Spotlight series!
| Chocolate Chip Zucchini Mini Muffins | | Print |
- 2 cups (240g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) pure maple syrup
- ¾ tsp vanilla crème stevia
- ½ cup + 2 tbsp (150mL) nonfat milk
- 1 ½ cups (160g) grated zucchini, patted dry
- ¼ cup (56g) miniature chocolate chips, divided
- Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the zucchini and 3 tablespoons of mini chocolate chips.
- Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 13-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Agave or honey may be substituted for the pure maple syrup.
If you prefer, an additional 6 tablespoons of pure maple syrup may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.
Any milk may be substituted in place of the nonfat milk.
Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.
Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.
If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
{gluten-free, clean eating, low fat, low calorie, lower sugar}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Chocolate Chip Mini Muffins
♥ Chocolate Chip Banana Mini Muffins
♥ Whole Wheat Chocolate Chip Zucchini Bread
♥ Dark Chocolate Drizzled Grilled Chocolate Chip Zucchini Bread
♥ Zucchini Bread Protein Muffins
♥ Clean Zucchini Bread Scones
♥ Chocolate Chip Zucchini Bread Oatmeal Cookies
I bake new things every week. Unfortunately these did not turn out for me 🙁
It means a lot that you tried my recipe! That sounds disappointing, so I’d love to work with you to figure out what happened. 🙂 In order to do so, I have some questions for you!
Was it the taste, texture, or both? Would you mind elaborating and describing the issue(s) in more detail?
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients, especially the flour, milk, and zucchini?
Did you use the same exact vanilla creme stevia that I did? If not, what did you use instead?
Did you make mini muffins or standard sized muffins? How long did you bake them?
I know I just asked a LOT of questions, but once I know your answers to all of them, I’ll have a much better idea of the culprit!
Yah I’m sure I’ll try some more of your recipes. They just turned out a bit dense. I followed the substitutions for the no stevia and the substitution for the normal size muffins. They weren’t horrible by any means… they were just a little dense and lacking some flavour. Was hoping my kids would eat these but was a no go. Thanks for taking the time to respond. Hope you were upset with my comment just didn’t turn out for me!
I’d still love to solve those issues for you, Jennifer! That doesn’t sound like how these muffins are supposed to turn out at all. If you don’t mind, I have some follow-up questions to pinpoint what caused that taste and texture. 🙂
For the taste, when you say they were lacking flavor, was it that they weren’t sweet enough? Or that you couldn’t taste the spices? (Or both?)
To confirm, you used a total of ½ cup pure maple syrup (not pancake syrup or sugar-free syrup!) and 6 tablespoons of milk, correct?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients — especially the flour, milk, maple syrup, and zucchini?
Which flour option did you use? Regular whole wheat flour, the homemade gluten-free blend I provided in the Notes section, or something else?
Did you thoroughly pat the zucchini dry before using it?
How long did you bake your standard sized muffins?
Did they collapse at all while cooling?
I have a hunch about what happened, but I’ll have a better idea once I know your answers to all of the questions above!
Have you ever used frozen zucchini for this?
I really appreciate your interest in my recipe, Tracey! I actually haven’t tried using frozen zucchini in this recipe, so I’m honestly not sure how that will turn out and don’t want to lead you astray.
If you do end up making them, I’d love to hear what you think of these mini muffins!