Description
Delight in these easy and delicious Chocolate Chip Zucchini Strawberry Muffins, baked to perfection in just 22 minutes. Made with white whole wheat flour, fresh grated zucchini, juicy diced strawberries, and a touch of chocolate chips, these muffins offer a wholesome and healthier sweet treat or a nutritious mid-day snack. The combination of coconut sugar, vanilla, and cinnamon adds warm sweetness, while the added yogurt and applesauce ensure a moist, tender crumb.
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar (or granulated sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup grated zucchini (measured before squeezing out moisture)
- 1 cup diced strawberries
- 1 large egg
- ⅓ cup avocado oil (or melted coconut oil or butter)
- 2 teaspoons vanilla extract
- ¾ cup plain yogurt
- ⅔ cup unsweetened applesauce (can substitute with ripe mashed banana)
Add-ins
- ⅓ cup chocolate chips (plus extra for topping, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Drain Zucchini: Place the grated zucchini in the center of a paper towel or clean dishcloth, wrap it up, and press firmly to remove as much moisture as possible. Set aside the drained zucchini.
- Combine Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well mixed.
- Combine Wet Ingredients: In a medium bowl, whisk together the egg, avocado oil, vanilla extract, plain yogurt, and unsweetened applesauce until fully combined.
- Mix Batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix. The batter will be thick.
- Fold in Add-ins: Carefully fold in the diced strawberries, drained zucchini, and chocolate chips, ensuring even distribution without overmixing.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each to the top. Optionally, sprinkle additional chocolate chips on top for extra sweetness and texture.
- Bake: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffin tin from the oven and allow the muffins to cool in the pan for at least 15 minutes. Muffins may seem soft at first but will firm up as they cool. For best results, let them cool completely before serving.
- Store: Once cooled, store the muffins in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Measure zucchini before squeezing out excess moisture to maintain accurate moisture content.
- Do not overmix the batter to ensure the muffins stay tender and fluffy.
- Substitute unsweetened applesauce with ripe mashed banana for a different flavor profile.
- Ensure muffins are properly cooled before storing to avoid sogginess.
- Use white whole wheat flour for a healthier option while maintaining a light texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
