One of our new favorite breakfast foods are my Zucchini Chocolate Chip Muffins. I’ve modified them to reduce the carbs for Andrew, our newly diagnosed type 1 diabetic, by substituting Splenda for part of the sugar. If you prefer, replace the Splenda with an equal amount of sugar. You can also replace the skim milk with whole milk or the milk and lemon juice with an equal amount of buttermilk. Whatever you have on hand!
I hope you enjoy them! We sure do!!!
Zucchini Chocolate Chip Muffins
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 18 minutes |
| Total time | 28 minutes |
| By author | Krista Robbins |
Yummy, zucchini chocolate chip muffins with carbohydrate listing for diabetics.
Ingredients
- 1 1/2 cup Flour
- 1/4 cup Sugar
- 1/2 cup Splenda (or substitute equal amount of sugar)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/4 cup milk, skim
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup zucchini
- 1/3 cup chocolate chips
Note
This is a really yummy moist muffin. I make them with Splenda substituted for part of the sugar to reduce the carb count for my son, who is a Type 1 Diabetic. If you prefer to use all sugar, substitute and equal amount of sugar. 23.75 carbs per muffin.
Directions
| Step 1 | |
| Preheat oven to 350. Prepare muffin pan with muffin papers and set aside. | |
| Step 2 | |
| Mix flour, baking soda, cinnamon, and salt. Set aside. | |
| Step 3 | |
| Add sugar, splenda, egg, oil, milk, lemon juice, and vanilla to a large bowl. Whisk until blended. Add dry ingredients and whisk until just mixed. Fold in zucchini and chocolate chips. | |
| Step 4 | |
| Divide batter evenly into 12 muffin papers. Bake at 350 for 18-22 minutes. | |
