Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins – Spelt or Gluten Free

Everyone loves a chocolate chip muffin.  I was introduced to them at the “Big Box Store” when I was fat, sick and tired…I certainly wouldn’t eat those muffins now so I had to find a healthy tasty alternative.  I like to make up a batch as mini muffins (I make mine gluten free) and freeze 2 at a time in ziploc brand baggies.  Put them in the hot sun to thaw and warm…yummy!

Why I use spelt:  Spelt is an ancient form of wheat that has not been GMO or hybridized or changed by man.  It has lower gluten and is often tolerated by people who cannot tolerate wheat.  I especially love sprouted spelt.  I love sprouted spelt flour from To Your Health Sprouted Flour: https://healthyflour.com/

Note: You will use 2 bowls because the way you combine the Ingredients affects the tenderness of the muffin. You also need muffin cups and a muffin pan.


Here’s the nutrition breakdown of your favorite “Big Box Store” Chocolate Chip Muffin…yeah I know you’ve had one…you’ll be shocked…(courtesy of calorieking.com)

  • 689 Calories
  • 38 gr fat (more than half a days worth of fat!)
  • 125 mg cholesterol (almost 50% of RDA for cholesterol)
  • 590 mg sodium (25% of the RDA for sodium)
  • 79 grams of carbohydrate (more than half a days worth!)
  • 48 gr sugar (12 teaspoons or over 3 TABLESPOONS of sugar)

Compare that to all of our muffin recipes containing 120 to 240 calories per medium sized muffin.

Watch us make these muffins in our own kitchen!

 

Chocolate Chip Zucchini Muffin
Chocolate Chip Zucchini Muffins
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Votes: 1
Rating: 5
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Celeste Davis
These muffins are favorites for many of our Wellness Workshop friends. I've made them for potlucks, dinners, my grandchildren and my family for many years and they are always a hit! I make a double batch of the dry Ingredients and keep them in a sealed container in the refrigerator for up to 3 months. Then when I need a quick batch of muffins, all I have to do is assemble the other Ingredients, a real time saver!
Servings Prep Time
24 medium muffins 15 minutes
Cook Time
15-18 minutes
Servings Prep Time
24 medium muffins 15 minutes
Cook Time
15-18 minutes
Chocolate Chip Zucchini Muffin
Chocolate Chip Zucchini Muffins
BigOven - Save recipe or add to grocery list
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Celeste Davis
These muffins are favorites for many of our Wellness Workshop friends. I've made them for potlucks, dinners, my grandchildren and my family for many years and they are always a hit! I make a double batch of the dry Ingredients and keep them in a sealed container in the refrigerator for up to 3 months. Then when I need a quick batch of muffins, all I have to do is assemble the other Ingredients, a real time saver!
Servings Prep Time
24 medium muffins 15 minutes
Cook Time
15-18 minutes
Servings Prep Time
24 medium muffins 15 minutes
Cook Time
15-18 minutes
Ingredients
Servings: medium muffins
Units:
Instructions
  1. Melt Coconut Oil in hot water, set aside.
  2. Get out your food processor with both the S blade and the shredding blade, 2 large mixing bowls, your measuring spoons and cups and a whisk and scraper.
  3. Grate zucchini with shredding blade of your food processor, set aside.
  4. Chop spinach with the S blade of your food processor...pulse to chop.
  5. Add the grated zucchini to the spinach in the food processor and pulse 2-3 times to break up the zucchini shreds and mix the zucchini and spinach.
  6. Rinse out your food processor and put it away.
  7. In one large bowl combine the whole grain and white spelt flour (or gluten free flour), cocoa, baking soda and baking powder and Celtic sea salt in a medium sized bowl. Use a wire whisk or fork and stir ingredients until well blended.
  8. In second large bowl combine honey,melted coconut oil, Grape seed Veganaise, water, eggs and real vanilla. Using a wire whisk, beat the liquid until well blended.
  9. Add half the dry Ingredients to the wet Ingredients and blend well.
  10. Then stir in the following: 2 cups shredded raw zucchini. 1/2 to 1 cup Enjoy Life! brand semi-sweet chocolate chips.
  11. Add the other half of the dry Ingredients and stir until blended. Do not over beat.
  12. Pour batter into greased muffin tins or paper muffin cups, a little over half full (about 1⁄4 to 1/3 cup if using regular sized muffin cups. Mini muffin cups are about 1 Tablespoon).
  13. Bake at 325 degrees F for 15-18 minutes.
  14. To check to see if they are done, gently push the top of one of the muffins; it should be soft but not mushy, like the Pillsbury doughboy’s tummy.
  15. Allow baked muffins to cool slightly before removing from muffin pan. Cool completely on a baking rack and eat or store. They should be stored in an air tight container or they store well in zip loc baggies in the freezer.
  16. To make as a snack cake in a 9x 13 pan, grease pan and the put batter into ban, spread evenly. Bake at 325 for about 30 minutes. To be sure it is done, put a sharp knife in middle of cake and pull out, it should come out clean (except for melted chocolate chips).
  17. FOR VEGAN (no eggs) replace eggs in wet Ingredients with the following: 3 teaspoons of Ener-g brand egg replacer 1 Tablespoon coconut oil, Tablespoon Grape seed Veganaise, 2 Tablespoons filtered water. Vegan muffins will be a little puffier and slightly drier in texture. Eliminating the eggs would also drastically reduce the fat and cholesterol content.
Recipe Notes

Make Red Velvet Cake with this recipe.

Red Velvet cake has always been a fav of mine...you can use this recipe and make a healthy red velvet cake with the following substitutions:

Red velvet cake is a bright color red when you use artificial sweeteners. Beets will give a nice red, although not vibrant red color to your cake. No one will know there are beets in the cake but you! I made this for a birthday party and everyone loved it, they thought it should be renamed OMG Cake.  Even the children were asking for seconds.


Substitutions:  Substitute 2 medium beets for spinach and zucchini.

For best results peel beets and run through juicer. Mix pulp and beet juice together and add when you would add the zucchini and spinach.


Gluten Free - substitute Bob's Red Mill Gluten Free One-To-One Baking flour in exact measurements in place of all Spelt flour.

Chocolate Chip Zucchini Muffins

Substitute Spelt Flour for Gluten Free substitute Bob's Red Mill Gluten Free One-to-One flour in exact measurements.  Save Money!  Buy it here.

 

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