It’s a Muffin, so Healthy?


Camryn Weniger, Managing Editor

Muffins are usually considered the grown-up version of a cupcake, but what if this grown-up muffin wants to act like a kid too?  Add some delicious chocolate chips and everything is more delicious! *Optional, this recipe can still be used if baker wants to leave the chocolate chips out.


  • 2 cups of flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 stick (1/2 cup) butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 medium zucchini grated (no need to dry, wring it out)
  • ½ cup chocolate chips
  • Option: 2/3 cups pecans or walnuts
  1. Pre-heat the oven to 350° degrees. Either spray or grease the cupcake pan. Depending on the month, you can make these festive by using paper cupcake holders. However, be sure to grease the pan.
  2. First, have two bowls out, one for dry ingredients and the other for wet. In the medium bowl which will be used for dry ingredients, mix the flour, baking soda and baking powder. Next, in the larger bowl, combine the wet ingredients. Add and stir the melted butter, eggs, vanilla extract, and in the zucchini all together.
  3. Now, add the medium bowl (which has the dry ingredients) into the larger bowl and stir until it is well combined. Then add the chocolate chips (and nuts if you are using) lastly. Stir loosely!
  4. After combining everything, use a large spoon or an ice cream scooper to divide the batter evening into the cup holders. Bake the muffins for 20 – 22 minutes or until golden. Allow the muffins to cool for 10 minutes.


  • For the empty holders where it does not have batter, add a little bit of water in them so nothing burns while being in the oven.
  • The muffins can be frozen! These muffins will last up to 3 months in a sealable plastic bag. You can either microwave or put the muffin in the toaster to defrost.