HEALTHY DOUBLE CHOCOLATE ZUCCHINI BRAN MUFFINS

Healthy Double Chocolate Zucchini Bran Muffins image

Provided by @MakeItYours

Number Of Ingredients 17

Previous Next

1 ½ cups (180g) oat bran
½ cup (120g) plain nonfat Greek yogurt
¾ cup (180mL) nonfat milk, divided
2 tsp vanilla extract
¾ cup (60g) unsweetened cocoa powder
¼ cup (30g) whole wheat flour or gluten-free* flour
2 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites ((room temperature))
¼ cup (60mL) molasses
¼ cup (60mL) pure maple syrup
1 ½ cups (160g) freshly grated zucchini, patted dry ((see Notes!))
3 tbsp (42g) miniature chocolate chips, divided

Steps:

Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.