Recipe by: oh joy!
While muffins might seem like a breakfast option, we’ve snuck zucchini into the recipe for added fiber and protein to make this muffin a fun way to enjoy lunch. Add fruit and cheese for a well-rounded mid-day meal.
What your need:
- 1/3 cup chocolate chips
- 1-1/2 cups flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1-1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 cup Ripple chocolate milk
- 1/4 cup unsweetened apple sauce
- 1/4 cup ghee (melted)
- 1-1/2 tsp vanilla extract
- 1-1/2 cup grated zucchini (about one medium sized zucchini)
- 1/2 cup chopped walnuts (optional)
How you make them:
- Preheat oven to 325 degrees.
- Grease muffin tin and set aside.
- Mix together flour, sugars, baking powder, baking soda, salt, and cinnamon in a bowl.
- In a large bowl, mix together Ripple chocolate milk, ghee, applesauce, eggs, and vanilla.
- Add dry mixture to the wet in the larger bowl and whisk until combined.
- Grate zucchini.
- Add zucchini and chocolate chips to the batter.
- Pour batter into muffin tin and top with a bit of chopped walnut.
- Bake for about 35 minutes (until a toothpick comes out clean from the center of the muffin).
- If you’d like, dust with powdered sugar and finish with chocolate chips.
Both the nuts and chocolate chips are optional. Leave out the chocolate chips if you want it to be a bit more savory. Or subtract the nuts if your kids go to a nut-free school. The best thing is these keep really well so you can make them the night before and pop in a lunchbox for the next day ready to go. And, it makes a great on-the-go snack for yourself, too!
