Go Back
–+ servings
Print Recipe
5 from 4 votes

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
Cook Time23 minutes
Total Time30 minutes
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

Ingredients

  • 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

Instructions

  • 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!!

Notes

*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.

Nutrition

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