Orange Chocolate Zucchini Muffins
These high-fiber, low-calorie muffins from our March 2015 meal plan make a perfect breakfast treat.
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Ingredients
- 1 cup barley flour
- 3/4 cup oat flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking powder
- 1 1/4 tsp ground nutmeg, divided
- 3/4 tsp ground cinnamon, divided
- 1/2 tsp baking soda
- 1/4 tsp coarse sea salt
- 1 large egg
- 3/4 cup whole buttermilk
- 3 tbsp raw honey
- 2 tbsp safflower oil
- 2 tbsp Sucanat
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini
- 1/2 cup peeled and shredded carrots
- 1 tbsp orange zest
Preparation
- Preheat oven to 400°F. In a large bowl, combine flours, cocoa powder, espresso powder, baking powder, 3/4 tsp nutmeg,
- /2 tsp cinnamon, baking soda and salt. In a small bowl, whisk egg; stir in buttermilk, honey, oil, Sucanat and vanilla. Add liquid to dry mixture; stir just until combined. Fold in zucchini, carrots and orange zest.
- Line 12 muffin cups with paper liners and fill three quarters of each liner with batter. Sprinkle remaining 1/2 tsp nutmeg and 1/4 tsp cinnamon over batter. Bake for 15 minutes, until a toothpick comes out clean. Let cool in tin for 10 minutes, then remove muffins from tin and cool completely on a wire rack.
Nutrition Information
- Serving Size 1 muffin
- Calories 134
- Carbohydrate Content 22 g
- Cholesterol Content 17 mg
- Fat Content 4 g
- Fiber Content 2 g
- Protein Content 3.5 g
- Saturated Fat Content 1 g
- Sodium Content 158 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g