double chocolate banana-zucchini muffins
Last week, I suggested eating cake for breakfast. Today I’m sharing double chocolate muffins. What’s gotten into me? Though these muffins may resemble cupcakes, they are lightly sweetened with honey and a ripe banana. Grated zucchini ups the health factor (even if you aren’t a zucchini lover, give these a try – the cocoa disguises the squash remarkably well), and helps ensure a springy texture.
With a rich cocoa flavor and a melt-in-your-mouth chocolate chip topping, breakfast just got an upgrade. How do you feel about starting the day with chocolate?
Double Chocolate Banana-Zucchini Muffins
1 1/4 cups flour
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup low-fat buttermilk
1 large egg, lightly beaten
1/3 cup honey
2 Tbsp vegetable oil
1 tsp vanilla extract
1 large ripe banana, mashed
1 cup grated zucchini
1/3 cup semisweet chocolate chips
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, oil, vanilla, banana, and zucchini in a medium bowl; add to flour mixture and stir just until combined.
Fill each baking cup 2/3 full of batter, then sprinkle chocolate chips evenly over muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 150
Carbs – 26