Chocolate Zucchini Muffins

Known as “Breakfast Brownies” at my house, these are Tom’s favorite muffins.   I think your whole family will enjoy these and it is a great way to add vegetables into a picky eaters diet. Several years ago my 15 year old son had a friend over one night and he ate several of these.   Then he saw a piece of zucchini and said with disgust, “hey these have vegetables in them!”  I had to chuckle…got ya!  These can be heated up in a toaster oven and spread with peanut butter…Tom’s daily companion to his protein shake!  They can also be frozen. I know grabbing breakfast can be challenging, so make it easy on yourself; take the time to throw these together.  You’ll have a quick, power packed, yummy breakfast to grab and go.  Enjoy!

Breakfast Brownies

Ingredients:

3/4  cup Whole Wheat flour

1/4 cup flax seed meal (can use a whole cup of WW flour if you don’t have flax seed meal)

1/2 cup unsweetened cocoa powder, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground pumpkin pie spice

1/2 cup applesauce (no added sugar)

1 Tbsp Canola oil

3/4 cup Splenda or other no calorie sweetner

1/2 cup light brown sugar

4 egg whites or equivalent of 2 eggs in egg substitute

1 teaspoon pure vanilla extract

2 cups shredded raw zucchini (2 small, peeled)

3/4 cup semi sweet mini chocolate chips

Cooking spray

Directions:

  1. Preheat oven to 350 degrees. Spray muffin tins with cooking spray.
  2. In a large bowl sift and mix together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  3. In a bowl beat the oil, sugars, eggs, powdered milk, and vanilla extract until well blended (about 2 minutes) with electric mixer.
  4. Fold in the zucchini. Add the flour mixture, beating just until combined.
  5. Fold in the chocolate chips. Scoop the batter into the prepared pan, make 18 muffins, and bake about 30 minutes.
  6. Remove from cups after about 10 minutes and cool on wire rack.  Yummy if toasted and served with spray butter (0 calories added, lots of taste!)

1 muffin = approx 160 cal/5 protein/2 fiber

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One Response

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