Wholesome zucchini chocolate chip muffins made with honey and Greek yogurt are kid-friendly and toddler-approved. Perfect for busy mornings and on-the-go snacks, and you’ll know everyone’s getting a little green veg in each bite!
Does your toddler love green vegetables? HA! Mine neither. Actually, I understand there are some toddlers and children out there who have a natural affinity for broccoli, peas, asparagus, or green beans, but my little one has quite assiduously refused this entire color class of foods since the beginning.
My very first effort to feed him a batch of pureed sweet peas garnered a vivid look of shock, disgust, and betrayal, and not much has changed. Although to give credit where credit is due, he will eat cucumber… only cut into sticks, and only if I’ve removed every sliver of peel. Not sure that’s the most nutrient-dense menu item, but it is something.
So while we work on wearing him down through continued exposure and creative presentation, I’m not above making an extra effort to incorporate vegetables into meatballs, sauces, and muffins. I just feel better knowing that some trace amount of veg has entered his little body on any given day.
The secret, though, is that a lot of these veggie-fied items are just plain delicious in their own right, and have helped me up my own veggie intake, as well. These muffins are a prime example. Sweetened with honey, moistened with Greek yogurt and olive oil, and jam-packed with shredded zucchini, you can feel pretty good about eating them, even in significant quantities. Speaking from experience. 🙂 They are definitely not just kid food.
I tried at least five different zucchini muffin recipes before settling on this one – all OK, none perfect. These have a nice texture, not too crumbly, not too dense. They don’t stick to the wrappers, if you like to bake muffins in paper cupcake liners, as I do.
Many zucchini muffin recipes add white or brown sugar, which is fine, but I’m even happier with these, which rely only on honey for a nice, light sweetness. How lovely is that? And these come out equally well using white whole wheat or all-purpose flour, so feel free to use whichever you keep on hand.
Of course, you could omit the chocolate chips to make them even healthier, but you only go around once, right? 🙂
Eat your veggies! Wholesome zucchini chocolate chip muffins make it easy. 🙂 Click To Tweet
If you’re looking for more simple, toddler-friendly foods, don’t miss these baked turkey meatballs with carrots and zucchini, this zucchini basil pesto that has an extra shot of spinach for good measure, or these simple, deliciously sweet roasted carrot coins. Three cheers for making it easy and tasty to eat your veggies. Enjoy!
Wholesome Zucchini Chocolate Chip Muffins
Yield 12 muffins
Wholesome zucchini chocolate chip muffins made with honey and Greek yogurt. Perfect for busy mornings and snacks, kid-friendly and toddler-approved.
- 1 1/4 cups white whole wheat or all-purpose flour
- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 cup honey
- 1/4 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips (I like to use minis)
- Preheat oven to 350 degrees F (180 C). Line 12 muffin tins with paper liners, or mist with cooking spray. Set aside.
- Wrap the grated zucchini loosely in a clean kitchen towel or a few paper towels and squeeze gently to remove some of the excess water. Set aside.
- In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Whisk briefly to combine.
- In a separate bowl, combine the eggs, Greek yogurt, honey, oil, and vanilla. Whisk until smooth. Add the grated zucchini and chocolate chips; stir to combine.
- Pour the yogurt-zucchini mixture into the dry ingredients, and stir just until combined. Do not overmix - err on the side of having a few streaks of flour.
- Divide the batter evenly between the 12 muffin tins, and bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with moist crumbs. Transfer the pan to a cooling rack, and remove muffins after 10-15 minutes. Serve immediately or store at room temperature for 2-3 days.
Adapted from Gimme Some Oven