Healthy Double Chocolate Muffins

Faigy Grossman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

When I began experimenting with this muffin idea, I knew that I wanted to create a healthy muffin that wouldn’t taste healthy. After all, which kid loves bran muffins (or anything like that)? When these muffins came out of the oven and the kids clamored for them, I waited with bated breath — would they approve? Baruch Hashem, not only did the batch disappear, but I had to promise to make it again for Shabbos!


Ingredients (13)

Main ingredients

Start Cooking

Prepare the Muffins

 Yields 12 muffins

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a 12-cup muffin pan.

  2. In a medium mixing bowl, combine the first five ingredients.

  3. In a large mixing bowl, mix sugar, oil, eggs, pareve milk, and vanilla extract until smooth. Stir into liquid mixture until just combined.

  4. Fold in zucchini, walnuts, and chips.

  5. Divide batter evenly between muffin cups. Sprinkle each muffin with a few chocolate chips.

  6. Bake muffins for five minutes, then reduce heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15–18 minutes. Remove from oven and transfer to a cooling rack.


Food and Prop Styling by Renee Muller

Photography by Chavi Feldman

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