Healthy Chai Spice Chocolate Chip Zucchini Mini Muffins
Yields: 36 mini muffins
 
These are my favorite zucchini muffins! The spice blend makes a huge difference and really takes their flavor to a whole other {supremely irresistible!} level. Plus I can never resist anything with chocolate! These muffins will keep for at least one week if stored in an airtight container in the refrigerator.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tbsp homemade chai spice (see Notes)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 1 ¾ tsp vanilla stevia, or adjusted to taste
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup + 2 tbsp (210mL) nonfat milk
  • 1 ½ cups (160g) grated zucchini, patted dry
  • ¼ cup (56g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F. Line 36 mini muffin cups with paper liners, and lightly coat them with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, chai spice, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Add in the mashed Greek yogurt, stirring until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Fold in the zucchini and 3 tablespoons of miniature chocolate chips.
  3. Spread the batter into the prepared muffin cups, and gently press the remaining miniature chocolate chips on top. Bake at 350°F for 12-15 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.

For the homemade chai spice, use as follows: 1 ¾ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom. (For a stronger spice flavor, increase both the cloves and cardamom by ⅛ to ¼ teaspoon!)

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too. I buy mine online here because that’s the cheapest price I’ve found. If you prefer not to use the vanilla stevia, then substitute ½ cup (120mL) of pure maple syrup, honey or agave. If using this substitution, reduce the milk to 6 tablespoons (90mL).

Any milk may be substituted for 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.

This recipe will also make 12 standard-sized muffins, if you prefer. Bake at 350°F for 24-29 minutes or until the tops feel firm and a toothpick inserted into the center comes out clean.

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/11/16/healthy-chai-spice-chocolate-chip-zucchini-mini-muffins/