Orange Chocolate Zucchini Muffins
A great way to sneak in vegetables first thing in the morning, these muffins are fiber-filled and oh-so chocolatey
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
If you’re trying to start your day a healthy way, you might be tempted to rule out all things deliciously sweet. It’s simply not true that a wholesome, nutritious breakfast has to consist of eggs and dry toast! These orange chocolate (yep, you heard that right – chocolate for breakfast) zucchini muffins are high in fiber and packed with vegetables. They’re also tasty enough to serve for dessert.
Note: If serving to kids, you might want to take out the espresso powder.
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,
- Add half the cinnamon, 1/2 tsp. 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