Adventures in the Kitchen # 8: Two Bite Mini-Muffins....a healthy make-over

I have been on the hunt for healthy alternatives to store-bought items that we like to eat....especially in the snack department.....and I stumbled upon a recipe for Chocolate zucchini muffins (similar to the "Two-bite brownies" that you can buy in the grocery store) and decided to give them a healthy 'make-over' for some guilt-free eating pleasure! Don't let the word zucchini scare you....you would never know that these succulent morsels of chocolate gooeyness (my mouth is watering as I write this) have a vegetable in them .....enjoy these as much as we do (and I bet you that your family won't guess that there is zucchini in them...up their veggie consumption without any complaints!)

Adventures in the Kitchen # 8: Two-bite Chocolate Zucchini Mini-Muffins

Prep time: 15 min

Cook Time: mini muffins - 10 min or Standard size muffins - 20 min

Yields: 20 standard muffins

Ingredients

- 2 Cups Whole Wheat Flour (remove 2 Tablespoons)

The mini muffins went so fast, I didn't get to take a picture,
but these look a lot like mine. Moist, rich, chocolatey. 

- 1 Cup Cocoa

- 1/2 teaspoon salt

- 2 teaspoons baking soda

- 1 teaspoon allspice (I used nutmeg)

- 1 1/2 teaspoons cinnamon

- 1 1/2 Cups organic sucanat*

- 3/4 Cups Coconut Oil melted

- 3 eggs

- 1 teaspoon vanilla

- 1/2 Cup buttermilk (or add 2 teaspoons of vinegar to 1/2 cup of regular milk)

- 2 Cups zucchini (peeled, de-seeded, grated)

- 1 Cup semi-sweet chocolate chips (or carob chips)

*You can also use organic coconut sugar, same quantity or you can use 1 Cup of honey

Directions

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners or grease with butter.

2. Whisk together flour, cocoa, salt, baking soda, all spice and cinnamon and set aside.

3. Whisk together sucanat and coconut oil. Beat in eggs one at a time until combined.

4. Add wet ingredients to the dry ingredients until just moistened.

5. Spoon batter into muffin cups and bake for approximately 20 minutes. 

    (Muffins are done when inserted toothpick into the center comes clean)

6. Cool muffins in tin for 5 minutes, then transfer to cool wrack for 5 minutes before serving.

** I used a mini muffin tin pan to get the "two-bite" muffins.....just decrease the baking time to around 10 minutes.....a perfect snack for little hands and a guilt-free indulgence for us moms! :) This recipe made 16 standard size muffins plus 12 mini muffins.

The mini muffins were gone the same day I made them..... a new favorite for a snack on the go and for Kaitlyn's school lunches. Healthy and natural, home-made and cheaper than the store-bought version....these "Two-bite muffins" are among our favorite sweet treats!Adapted from "Chocolate Zucchini Muffins" found on www.sweetpeaskitchen.com