Monday, January 24, 2022

Healthy Muffin Recipe

 



Happy Monday, My Lovelies!  Are you keeping warm?  It has been too cold here in Central Alabama, but I'm happy the sun came out over the weekend, and I did a little baking!  

This is a recipe from Better Homes & Gardens Magazine, and I wanted to practice baking it and make sure it would be a good treat for us on Valentine's Day.

This breakfast muffin is not sweet, but what it lacks in sweetness it makes up for in spades in richness.  You could always sprinkle some powdered sugar on top if you wanted to sweeten it a little, but since my health is a priority right now, and I can't have sweets, I thought this would be a good recipe to try.

Low-Sugar Chocolate Chip Zucchini Muffins

Ingredients:

Nonstick cooking spray (I used Pam Happy Baking Spray)
1 ¼ cups all-purpose flour (unbleached)
1 ¼ cups quick-cooking rolled oats (I used Bob's Red Mill quick cooking rolled oats)
¼ cup miniature semisweet chocolate chips
2 tablespoons packed light brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten (Use a jumbo egg!)
1 cup finely shredded zucchini
⅔ cup fat-free milk  (I used whole milk)
½ cup unsweetened applesauce
3 tablespoons unsweetened Dutch-process cocoa powder (I used Ghirardelli.)
1 tablespoon vegetable oil


Procedure:

Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Or line with paper bake cups; coat with cooking spray.  (Use paper cups and a cooking spray.)

In a large bowl stir together next eight ingredients (through salt). In a medium bowl combine remaining ingredients. Stir zucchini mixture into flour mixture just until combined. Spoon batter into prepared muffin cups, filling each nearly full.


Ready for the oven



Bake 18 minutes or until a toothpick comes out clean. Cool in muffin cups 5 minutes; remove from cups. Serve warm or cool on a wire rack.


Cook's Note:  I love that I didn't need to use the mixer with this recipe: only two bowls and a whisk.  


Yummy!


I will bake these Valentine's Day morning for sure.  The worst part of the recipe is measuring the ingredients and grating the zucchini.  






Don't forget to stop by tomorrow for the Valentine's Day Tablescape Blog Hop hosted by Rita @ Panoply!




Until next time...

Blessings!
Ricki Jill




11 comments

  1. That looks yummy! I have some shredded zucchini in my freezer, may give it a go. Happy Monday. Right now we have some sunshine so I'll just take delight in that until we don't!

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  2. Those look REALLY good and there is nothing like zucchini to make a moist and rich muffin or bread.
    Happy Monday- xo Diana

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  3. Those look very delish. I hear using zucchini makes things very moist when you bake with it. Happy Monday. xoxo Kris

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  4. Well they sound delicious! I can't wait to see your table, too. xxoo

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  5. Those look great and I'm not even a chocolate fan!

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  6. YUM! I have some frozen zucchini, I bet it will work. I am going to try it.
    :-)

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  7. These sound really yummy for Valentine’s Day or anytime !

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  8. Zucchini is a magical ingredient for baking, it adds great moistness! I wonder if you could use spiralized zucchini and chop it up so you wouldn't have to grate it? Anyway, I'm glad you found a low sugar treat that fits your health plan, and the muffins look nice and chocolatey!
    Jenna

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  9. I have to pin this recipe, looks perfect for our healthy eating plan here. Pretty presentation RJ......

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  10. Thank you for the recipe. The blue cups are lovely.
    Marilyn

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