Breakfast

Orange Chocolate Zucchini Muffins

These high-fiber, low-calorie muffins from our March 2015 meal plan make a perfect breakfast treat.

None
Natalie Perry
Servings
12
Prep Time
20 min
Cook Time
15 min
Duration
35 min

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

  1. Preheat oven to 400°F. In a large bowl, combine flours, cocoa powder, espresso powder, baking powder, 3/4 tsp nutmeg,
  2. /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.
  3. 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