Spelt Chocolate Chip Zucchini Muffins

I wanted a good muffin for the fall.

I tried to find a good pumpkin muffin recipe to makeover with good ingredients but it was awful and I threw it out.  These are always a favorite when we make or take them.  They are great as a warm dessert with some coconut mint chocolate chip ice cream by So Delicious (freezer at Kroeger or Whole Foods) and a few fresh raspberries on top!

Try some delicious chocolate chip zucchini muffins for a fall treat!

Leave a comment after you make them and tell us how you liked them!

Many people are tempted to just buy their muffins packaged because it is too much work, etc.  These muffins will take about 15 minutes to mix up and about 20 minutes to bake.  Are they worth the trouble?  Definitely the taste is worth it but more importantly, what are you eating?

Compare the nutrition data of this muffin to the costco chocolate chip muffin:

This muffin

calories: 152                    Costco: 692

Fat: 9 g                               Costco: 38.1 g

Saturated fat: 6 g            Costco: 11 g

Cholesterol: 26 mg        Costco: 125 mg

Trans fat:  0 mg               Costco:  does not say….hmmm…

Sodium:  129 mg             Costco: 591 mg

Carbohydrate: 18 g        Costco: 79.2

Dietary Fiber:  2 g           Costco: 3 g

Sugar: 9 g                            Costco: 48.1 g

Protein: 3 g                        Costco: 10 g

Makes 24 medium muffins

Serving is 1 muffin

OK….692 calories??? Come ON! Even though the costco muffin is considerably larger, that is 79% more calories in one muffin, not to mention, did you see the FAT and SUGAR?  No wonder your kids act like brats after they eat breakfast!  No wonder you get brain fog and want to take a nap.

Invest some time in yourself and your family and you can still have good treats!  Oh, you are worried about how much these will cost?  Well, your initial ingredients are going to be a bit spendy but you can use them for other things or for more muffins!  The cost per muffin is still going to be less than buying them already made up at Whole Foods ($1.99)  I am going to guess roughly 75cents to a dollar each.

Oh, so you are worried your family and friends won’t like them because they are healthy?  First of all, don’t tell them!  Second, if they don’t like them then more for you!  Put them in the freezer for treats.

These are fabulous, moist with a rich chocolate flavor.  They have a low sugar and carb content compared to other sweet treats and the fat in the coconut, while saturated, is a good fat.

Serve them at your harvest party.  Make a double batch and freeze most of them, thaw by warming in the oven or let thaw and eat cold. See end of post for a shopping list.

Spelt Chocolate Chip Zucchini Muffins

Note:  You need 2 bowls, the way you combine them affects the tenderness of the muffin.

Instructions & Ingredients
In a large bowl combine:

1 cups Whole grain Spelt flour

1 cup White Spelt flour
1/2 cup organic dry cocoa, sifted
1 3/4  tsp aluminum free baking soda
1 tsp  aluminum free baking powder
1 tsp Celtic Sea Salt

In Food Processor

Shred 2 mediums sized zucchini, then chop with S blade for a couple of pulses

Add at end of recipe:  Enjoy Life Chocolate Semi Sweet Chocolate Chips

Combine in a larger bowl:
1/2 cup Raw local honey
1/2 cup extra virgin unrefined coconut oil (melt to liquid first by putting solid coconut oil in a small bowl and setting in a pan of hot water for a few minutes, DON’T microwave!)
¼ cup grapeseed Veganaise mixed with ¼ cup water
3 lg cage free organic eggs ** to make vegan see below

1 tsp organic real vanilla

Add half the dry ingredients to the wet ingredients then stir in the following:
2 cups shredded raw zucchini
1/2 to 1 cup Enjoy Life! brand semi-sweet chocolate chips (nutrition facts based on 1 cup of Enjoy Life chocolate chips, using other chocolate chips will most likely increase the fat and sugar content).

Add the other half of the dry ingredients

Pour into greased muffin tins or muffin cups, a little over half full.

Bake at 325 for 15-18 minutes, until done in the middle  -  best when warm.  You can put these in individual baggies and freeze for up to 2 weeks. (use lower temp due to honey in recipe will cause it to brown too quickly).

FOR VEGAN (no eggs): 3 tsp of Ener-g brand egg replacer, 1 Tbs more coconut oil and 1 Tbs Tbs “>grapeseed Veganaise and 2 Tbs water.  These will be a little puffier and slightly drier in texture.  This would also drastically reduce the fat and cholesterol content.

Nutrition Information: Servings: 24,  Calories 151, Calories from fat 79, total fat 9 g – 14%,  saturated fat 6g – 28% (half of this is from unrefined coconut oil),  trans fat 0 mg, cholesterol 26 mg, sodium 129 mg, total carbohydrate 18 mg, dietary fiber 2 g, sugar 9 g (2 teaspoons), protein 3 g, vitamin A 1%, calcium 4%,  vitamin C 3%, iron 6%

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Shopping List:

Honestly, these ingredients will be the least expensive at Whole Foods.

• White Spelt Flour – 1 cup
• Whole Spelt Flour – 1 cup
• Organic dry cocoa (I like Green & Black)
• Aluminum Free Baking Soda (Bob’s Red Mill)
• Aluminum Free Baking Powder (Rumford)
• Celtic Sea Salt, ground fine
• Local Raw Honey
• Extra Virgin Unrefined Coconut Oil (I like Nutiva)
• Grapeseed Veganaise (produce section at Whole Foods)
• Lemon Juice or Raw Apple Cider Vinegar
• 3 Cage Free Organic Eggs
• Real Vanilla

Explore posts in the same categories: Food and Stress, Healthy Eating, Living Rich

Tags: chocolate chip muffin, costco muffins, dessert, healthy chocolate dessert, low calorie chocolate dessert, low calorie dessert, low fat dessert

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