Mini Zucchini Chocolate Chip Muffins
Moist and flavorful, these mini zucchini muffins will surely become a mega hit with your family and friends.
Ingredients
Dry Ingredients:
- 2 and ½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup plus 2 tablespoons milk (See My Notes)
- ⅔ cup honey
- ¼ cup plain yogurt
- ¼ cup butter, melted
Add-Ons:
- 1 cup shredded zucchini
- ½ cup mini chocolate chips
Substitutions:
- whole wheat pastry flour - mix of all-purpose flour and whole wheat flour
- milk - any non-dairy milky
- honey - maple syrup or agave syrup
- yogurt - unsweetened applesauce
- butter - oil
- zucchini - carrot apple, pear
- chocolate chips - dried fruit or nuts
Instructions
- Preheat oven to 375F/190C for 15 minutes. Line mini muffin tins with paper liners.
- In a large bowl mix together the dry ingredients.
- In another small bowl stir together the wet ingredients and mix it with the flour.
- Stir in the zuchini and chocolate chips; mix until just combined.
- Spoon in about a tablespoon of batter for each muffin. I was able to get 30 mini muffins. Bake it for about 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for about 5 minutes and then transfer it to a wire rack to cool completely.
Notes
- tablespoons of orange juice was suggested in the original recipe. I used milk because I was out of oranges. But I'm sure that some orange juice and orange zest would have made these muffins even more flavorful.
- Other interesting combinations you could try with this recipe are carrot-raisins, apple-walnut, pear-craisins.
