Zucchini Bread “Dump Muffins” with Chocolate Chips

Zucchini Bread “Dump Muffins” with Chocolate Chips

zucchini muffins

By Catherine Cioffi, RD, Contributing blogger

Have you ever heard of a “dump cake?” For busy moms or the novice baker, the concept of the dump cake can be quite appealing. All it requires is “dumping” together a few common household ingredients—traditionally a boxed cake mix, a stick of butter, and canned pie filling or canned fruit.

This recipe for “dump muffins” is a healthier take on that idea. The base batter is made using nutritious breakfast ingredients: two packets of instant oatmeal, a single-serve container each of Greek yogurt and applesauce, and one egg. The few additional ingredients should be right in your pantry—such as flour, baking soda and baking powder.

In honor of spring, grated zucchini seemed like the perfect addition. Plus, it gives these “dump muffins” a gorgeous light green hue! You can also customize it yourself by adding alternative mix-ins like carrots, apples, or coconut flakes.

Best of all, the prep time clocks in at less than ten minutes, making this a perfect option for a homemade grab-and-go breakfast.

Zucchini “Dump” Muffins

Prep time: less than 10 minutes
Bake time: 15 minutes

Serves: 24 mini-muffins, or 12 regular size muffins

2 (1.58 ounce) packets instant oatmeal, banana bread flavor
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup grated zucchini (about ½ medium zucchini)
1 egg, beaten
1 (5.3 ounce) container low-fat Greek yogurt, coconut flavor
1 (4 ounce) container unsweetened applesauce
½ cup chocolate chips
½ cup chopped walnuts

Pre-heat oven to 350°F.

In a large bowl, mix together the oatmeal, flour, baking powder, baking soda, and salt. Add the grated zucchini to the dry ingredients, and stir to incorporate throughout.

In a separate medium bowl, combine the beaten egg, Greek yogurt, and applesauce.

Add wet ingredients to dry, and mix together just enough until the batter forms. Gently fold in the chocolate chips and walnuts.

Prepare muffin tins by coating with non-stick cooking spray. For mini muffins, drop 1 tablespoon of batter into each muffin cup. For regular size muffins, use 2-3 tablespoons of batter per muffin cup.

Bake mini-muffins for about 12 to 14 minutes, or until a toothpick comes out clean. For regular size muffins, bake for 15 to 17 minutes, or until a toothpick comes out clean. Remove muffin tray from oven and set aside to cool for 10 minutes before serving.

Nutrition information (per 2 mini muffins or 1 regular muffin):
Calories: 138; Total Fat: 6.2 grams; Saturated Fat: 1.9 grams; Protein: 4.5 grams; Total Carbohydrates: 17.3 grams; Sugars: 7.2 grams; Fiber: 1.9 gram; Cholesterol: 16 milligrams; Sodium: 164 milligrams

  • Barb
    Posted at 16:49h, 05 January Reply

    instead of whole wheat flour can I use reg white flour?

    • Toby Amidor
      Posted at 18:04h, 06 January Reply

      Hi Barb,
      You could if you wanted to, however, it will reduce the fiber (which is from the whole wheat flour).

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