I told you I was going to be posting some healthier things this year and I meant it. In case you haven’t noticed I like to do a little bit of everything here on my blog. That’s the way you do things when you have a big family and many different palates to please.
Of course, that sometimes translates as indecisiveness or dissatisfaction in the kitchen when I’m cooking/baking and I end up with some pretty over-the-top things like what I made last weekend. I can be a little trigger-happy with the chocolate.
I do have some amount of common sense though and today I’m sharing a much more reasonable recipe with you. These muffins have fruit and veggies in them, all whole wheat flour, and they are super low-fat.
Okay so I did throw in some chocolate but that has antioxidants and is considered healthy in moderation. That’s why I left the extra chocolate as “optional”. If you don’t read in between the lines maybe you won’t get that “optional” is basically an order. Go ahead and feel free to skip it…..if you’re crazy.
According to my humble calculations these ring in at 100 calories each (without extra chocolate). See I can be balanced! I avoid any absolutes on that in fear that the calorie police will track me down and attack me for an inaccuracy. A little common sense, people; calorie calculations outside of a factory are always guesstimates and even when things do have that perfect little label on them they are never 100 percent correct. Far from it. Just eat the muffin!
Sorry, did I shout? I so didn’t realize that I felt strongly about that until I typed it out. Writing does wonders for self reality checks doesn’t it? Again, sorry. Moving on.
I always find it funny, the taboo that goes on when I make something with healthy ingredients. The little kids like it when they don’t know it’s healthy and the big kids (and grown-ups) like it because they know how healthy it is.
Also funny; when the kids do find out something is healthy that they have already decided they like, they get excited and ask if they can have two or three times as much “because it’s healthy, right?”. How can you argue with that kind of logic?
Whether you have a big family with kids or not, you should make these muffins. They healthy enough to be considered breakfast and make a great snack or guilt-free dessert. You may find it hard not to justify eating more than one too.
- 2 cups (1 large) zucchini, grated
- 2 cups whole wheat flour
- 2/3 cup greek yogurt
- 3 small bananas, mashed
- 1/2 cup raw (turbinado) sugar
- 1 egg, beaten
- 1/4 cup water
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1/2 cup semi-sweet chocolate chunks (optional: 1/2 cup more for tops)
- Preheat oven to 350 degrees F (180 C) and line 2 12-cavity cupcake pans with paper liners.
- Whisk all ingredients except zucchini, flour, and chocolate in a large mixing bowl. Stir in flour and zucchini and mix well then add 1/2 cup chocolate.
- Spoon into cups and if desired add additional chocolate to tops. Bake for 25 - 30 minutes until centers are done.
- Cool for at least 5 minutes before serving.