Light Chocolate Chip Zucchini Muffins
Tender low-fat gluten-free, allergy-friendly zucchini muffins with mini chocolate chips and a low-sugar option.
Prep Time7 minutes mins
Cook Time23 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: 30 minute recipe, chocolate chip zucchini muffins, gluten-free, low-fat muffins, muffins, vegan, zucchini recipes
Servings: 11 Muffins
Calories: 155kcal
- 1 1/2 cup oat flour
- 1/2 cup Sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 cup unsweetened applesauce
- 1 Tbsp plus 1 tsp oil
- 1 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 1 cup grated zucchini
- 1/4 cup mini semi-sweet chocolate chips ~ allergy-friendly if needed
Preheat oven to 350
Line a muffin tin with cupcake liners, lightly oil, or use a non-stick spray.
In a large mixing bowl add flour, baking soda, salt, cinnamon, and sugar. Whisk or stir together well.
In a small mixing bowl add applesauce, oil, vinegar, vanilla, and zucchini. Stir to mix.
Pour the zucchini mixture into the flour mixture and stir until combined. Fold in chocolate chips.
Bake for 23-26 minutes.
Muffins will keep for several days in an airtight container at room temperature and longer if refrigerated. Freeze muffins for longer storage.
Enjoy!!
*Nutritional counts are using regular sugar
*4 WW points plus each
*Calories using Monkfruit Sweetener are 120 per muffin and 3 WW points plus each.
Serving: 1Muffin | Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 221mg | Potassium: 133mg | Fiber: 2g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg