These muffins are rich and decadent, but not overly sweet. With a lower glycemic index than most muffins and a carb count of 0.30/g, when paired with a slice of cheese these make a good breakfast or snack (that won’t send your BG soaring). Our Healthier Chocolate Muffins get their moisture from grated zucchini, but don’t worry you can hardly tell it’s there.
Healthier Chocolate Muffins
Makes 10 regular muffins or 26 mini muffins.
Ingredients
- 63 g (~1/2 cup) All Purpose Flour 46 CHO
- 65 g (~1/2 cup) Whole Wheat Flour 38 CHO
- 40 g (~ 1/2 cup) Cocoa Powder 0 CHO
- 1 1/2 tsp Baking Powder 0 CHO
- 1/2 tsp Baking Soda 0 CHO
- 1/4 tsp Salt 0 CHO
- 1 Large Eggs 0 CHO
- 1/2 cup Plain Greek Yogurt 0 CHO *Sugar free vanilla yogurt will also work
- 24 g (2 Tbsp) Splenda Brown Sugar Blend 24 CHO
- 1/3 cup Unsweetened Apple Sauce 9.6 CHO
- 2 tsp Vanilla 0 CHO
- 100 g Grated Zucchini, Skin Removed 3 CHO
- 100 g (~1/2 cup) Chocolate Chips 60 CHO
Instructions
Preheat oven to 350 degrees and grease muffin tins.
In a medium bowl combine flours, cocoa powder, baking powder, baking soda, and salt.
In a large bowl or stand mixer combine eggs, yogurt, Splenda, stevia, applesauce, and vanilla. Add zucchini and mix.
Gradually add the dry ingredients to the wet. Do not overmix.
Fold in the chocolate chips.
Fill large muffin tins with 4 Tbsp of batter and bake for 14 - 16 minutes.
Fill mini muffins tins with 1.5 Tbsp of batter and bake for 12 - 14 minutes
Recipe Notes
Total CHO = 186.6
Total Weight = 615g
= 0.30 CHO/g
Regular Muffins = ~ 60g = 18 CHO Each
Mini Muffins = ~23g = 7 CHO Each
