In our expert opinion, wheat bran makes these muffins totally acceptable to eat for breakfast. But don’t worry, this is no tasteless, fiber-filled health food—grated zucchini and buttermilk ensure a tender texture and chocolate chips provide just the right amount of melty sweetness.
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- Yields:
- 1 dz.
- Total Time:
- 50 mins
- Cal/Serv:
- 208
-
Nonstick cooking spray
- 1 1/2 c.
all-purpose flour
- 3/4 c.
wheat bran
- 1/3 c.
unsweetened cocoa powder (not Dutch process)
- 1 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 2
large eggs
- 1 c.
buttermilk (low-fat or full-fat)
- 1/2 c.
sugar
- 1/4 c.
canola oil
- 1 tsp.
pure vanilla extract
- 8 oz.
zucchini (about 1 medium), coarsely grated
- 1/2 c.
semisweet chocolate chips, divided
Directions
-
- Step 1Heat oven to 350°F. Coat 12-cup muffin pan with nonstick spray or line with cupcake liners.
- Step 2In large bowl, whisk together flour, wheat bran, cocoa powder, baking soda and salt. In medium bowl, whisk eggs, buttermilk, sugar, oil and vanilla.
- Step 3Make well in center of dry ingredients and gradually whisk in buttermilk mixture until just incorporated.
- Step 4Fold zucchini and 1/4 cup chocolate chips into batter; divide among prepared muffin cups (about 1/3 cup each). Top with remaining 1/4 cup chocolate chips and bake until toothpick inserted in center comes out mostly clean, 25 to 30 minutes. Let cool in pan 10 minutes. Using small offset spatula, carefully remove muffins to wire rack to cool completely.
Make ahead: Freeze cooled muffins on parchment-lined baking sheet until firm, then transfer to resealable bag. To serve, microwave from frozen until warmed through, 30 to 45 seconds.
NUTRITIONAL INFORMATION (per serving): About 208 calories, 8.5 g fat (2 g saturated), 32 mg cholesterol, 239 mg sodium, 30 g carbohydrate, 3 g fiber, 14 g sugar (12 g added sugar), 5 g protein
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Source : Goodhousekeeping
