Healthy Whole Wheat Zucchini Muffins

Derek and I usually pack our lunches to school/work so we are always on the look out for good snack options. We've cycled through fruit leathers, Annie's Bunny Grahams, granola bars, etc. After a while they start to get old and we are ready for a new snack option. It can be hard finding good healthy snacks, so we started making our own!  One of our favorites are these Healthy Whole Wheat Zucchini Muffins. They are easy to make and they freeze well if you want to make a large batch and save them for later.

Serving Size: 12 medium muffins
Size: 1 muffin
Calories: 190
Total Fat: 8.3 g

Ingredients: 

1 1/2 cups whole wheat flour

3/4 cup sugar

1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

2 eggs

2 large zucchini, grated

1/4 cup canola oil

1 1/2 tsp vanilla extract

1/4 cup walnuts, chopped

1/4 cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredient in a medium bowl and mix. 
• Combine all wet ingredients in a large bowl and mix with a hand mixer on low or with a whisk.
• Slowly add dry ingredient mix into the wet ingredients, in 2-3 batches, and continue to mix until well combined. 
• Add the grated zucchini, chopped walnuts and mini chocolate chips and mix well. 
• Place muffin liners in a muffin tin then spray with Pam to prevent from sticking.
• Divide about 1/3 cup of mixture into each muffin liner. 
• Bake for 35-40 minutes or until knife comes out clean.

* I doubled the recipe in these pics.

Enjoy!