CHOCOLATE CHIP MUFFIN NUTRITION FACTS RECIPES

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ZUCCHINI-CHOCOLATE CHIP MUFFINS RECIPE: HOW TO MAKE IT



Zucchini-Chocolate Chip Muffins Recipe: How to Make It image

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 234 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

FLOURLESS BANANA CHOCOLATE CHIP MINI MUFFINS - EATINGWELL



Flourless Banana Chocolate Chip Mini Muffins - EatingWell image

Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite.

Provided by Carolyn Casner

Categories     Healthy Muffin Recipes

Total Time 50 minutes

Number Of Ingredients 10

1 ½ cups rolled oats (see Tip)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup mashed ripe banana (about 2 medium-large)
⅓ cup packed brown sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
½ cup mini chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
  • Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, banana, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips. Fill the prepared muffin cups.
  • Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Nutrition Facts : Calories 77.9 calories, CarbohydrateContent 10.9 g, CholesterolContent 15.5 mg, FatContent 3.6 g, FiberContent 1 g, ProteinContent 1.4 g, SaturatedFatContent 0.9 g, SodiumContent 64.9 mg, SugarContent 6.2 g

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