Fresh Milled Soft White Wheat Zucchini Chocolate Chip Muffins
Fresh milled soft white wheat keeps these zucchini chocolate chip muffins tender instead of heavy. Light enough for a breakfast, tasty enough for a treat!
Servings: 12 muffins
Equipment
- Grain Mill
- Muffin Tin
- Muffin Paper
- Large Cookie Scoop optional
Ingredients
- 300 g (about 1½ cups) soft white wheat berries milled finely
- ¾ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1 cup grated zucchini
- ½ cup Greek yogurt
- ¼ cup avocado oil
- ½ tsp vanilla extract
- ¼ to ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin tin.
- Measure the soft white wheat berries and mill them on a fine setting.
- In a mixing bowl, whisk the fresh milled flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In a second bowl, whisk the eggs, grated zucchini, Greek yogurt, avocado oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Add dark chocolate chips
- Use a large cookie scoop or a ¼-cup measure to fill the lined tins. Spoon extra batter into any cups that look low.
- Bake the zucchini chocolate chip muffins for 22 minutes. Cool in the pan for at least 5 minutes before removing the papers.
Notes
Check a minute or two early if your oven runs hot. These freeze well once they are fully cool. Mill the soft white wheat berries the same day you bake when you can. Fresh milled flour is what makes this batch taste better than a standard zucchini muffin.