There are healthy things in these muffins that I made… things like zucchini and bittersweet chocolate, and flaxseeds….AND they’re low in sugar, too. The thing is, I loved these chocolate zucchini flaxseed muffins, and I think you’ll love them, too!
I know, I know. It’s REALLY weird, and I can’t explain it. I mean, come on… I’m a self-professed carboholic. I crave sweets worse than those Toddlers & Tiaras girls crave their Go-Go juice before a pageant.
Know what else? These healthy muffins actually taste really good. They’re moist and fudgy (dare I say, decadent?), and the flax seeds give them a great little bite and extra fiber. In fact, these muffins rocked so much that I savored one with a cup of coffee after dinner and didn’t even want a Dilly Bar. For reals!
They’re perfect for anyone who needs to watch their sugar intake. My diabetic neighbor loves them.
Of course, if someone had offered me a Dilly bar along with these muffins, you bet your bacon I wouldn’t have turned it away. I may be a little loopy, but I’m not certifiably crazy or anything.
Hope that clears up any confusion.
Oh, and if you’re looking for more low-sugar and sugar-free snack recipes, I’ve got plenty of them here, including this homemade sugar-free chocolate pudding snack parfait.
Now please go bake some of these chocolate zucchini flaxseed muffins.
They’re super easy, bake up lickety split, and they’ll bring a smile to your face… and I love to make you smile!
Chocolate Zucchini Flaxseed Muffins
- 1 and 1/2 cups (5.5 ounces) all-purpose flour
- 1/2 cup cocoa, sifted
- 1/4 cup golden flax seeds
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 6 packets Nectresse or Truvia (equal to 1/4 cup granulated sugar)
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup (2 ounces) vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup buttermilk (or 1/4 cup regular milk mixed with 1/4 teaspoon lemon juice)
- 1 cup zucchini, washed and dried, ends and stems removed, grated
- 1/2 cup semi-sweet chocolate chips
- Powdered sugar for dusting (optional)
- Heat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray lightly with nonstick cooking spray; set aside.
- In a medium-sized bowl, whisk together flour, cocoa, flax seeds, salt, baking soda, baking powder, and cinnamon; set aside.
- In a small bowl, whisk together the sugars, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk. Gently stir the liquid ingredients into the dry ingredients until just combined, then fold in the zucchini and chocolate chips.
- Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 18 to 22 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely. If desired, dust lightly with powdered sugar before serving.
- Recipe adapted from Sweet Pea's Kitchen