I love making these muffins because I am a chocoholic and they are somewhat healthy! These muffins do not have any eggs or dairy, making them vegan if you use vegan chocolate chips and a raw form of sugar (agave or cane sugar). The secret ingredient in these low-fat muffins is grated zucchini, which no one will ever know is in there if you don’t say anything, shhhhhh!
Secret Ingredient Double Chocolate Muffins
-1 1/2 cups whole wheat flour
-1/2 cup white wheat flour
-1/2 cup unsweetened cocoa powder
-1 1/2 tsp baking soda
-1-2 tsp ground or instant coffee (optional, I like using 2 Starbucks Via packets because I love coffee!)
-2 Tbls ground flaxseed (optional)
-2 cups grated zucchini, skin on
-1/2 tsp salt
-3/4 to 1 cup agave nectar (or 1 to 1 1/2 cups of sugar depending on how sweet you like things)
-2 tsp vanilla extract (2-3 drops if you are using concentrated butter-vanilla from Home Plus)
-1/4 cup canola oil
-1/4 cup soymilk (or other milk)
-1/2 cup chocolate chips (or vegan chocolate chips)
-1 Tbls powdered sugar (optional, for dusting)
* The really nice thing about this recipe is that you can taste the batter before you bake it since there are no raw eggs! You can add the minimum sugar and try it to see if you need to add more depending on your tastes.
Preheat your oven to about 215 degrees Celsius.
1. Mix the first 5 ingredients together (flours, cocoa powder, baking soda and coffee) in a bowl.
2. Mix the next 7 ingredients together in a separate bowl. I like mixing the salt in with the wet ingredients because it distributes it more evenly in this recipe.
3. Pour the wet ingredients into the dry and add the chocolate chips. Stir gently by folding the batter together. No need to mix too much here, some dry lumps are fine.
*Note- if you are using sugar and not agave nectar, your batter might look very dry/thick, don’t worry, as the zucchini soaks into the batter, it will become more like a cake-batter if you let it sit for 5-10 minutes. If the batter still looks dry, you can add a little more milk.
4. Line a baking sheet with 6-8 muffin tins/cups (depending on how big your sheet is). If you have a cupcake pan, you can use that instead of a baking sheet, but mine doesn’t fit into my tiny oven!
5. Scoop 1/4 cup of the batter into each of the cups.
6. Bake for 12-18 minutes depending on your oven until the tops of the muffins are no longer doughy/wet looking. You can also poke a knife into the center and make sure it comes out clean to see if they are done. With these muffins, you can actually over-bake them a little and they will probably still be moist!
7. Repeat the baking process until you use up the batter, it should make about 16 muffins.
8. Let the muffins cool for at least 30 minutes. Then, dust them with powdered sugar and enjoy!
Below are the ingredients used in this recipe. The agave nectar is found at Home Plus and Costco (it’s cheaper here), the cocoa powder, sugar powder, vanilla, and chocolate chips can be found at Home Plus and the flours can be found at your local mart (Top Mart, Jin Mart etc…). I have seen Starbucks cocoa powder and Starbucks Via packets at Costco too.
For 1 Serving (1 muffin): 153 kcal, 5.6 g Fat, 1.4 g Saturated Fat, 0 mg Cholesterol, 181.8 mg Sodium, 24.2 g Carbohydrates, 3.3 g Fiber, 11.3 g Sugars, 3.4 g Protein. *Please note I used 3/4 cup of agave nectar in this calculation, yours may vary depending on what type of sugar you use and how much.