Description
These Chocolate Chip Zucchini Muffins are great for picky eaters because they’re packed with whole grains, bananas and a hidden serving of zucchini.
Ingredients
Scale
- 1 cup shredded, unpeeled zucchini (about 1 medium)
- 1 cup mashed ripe banana (about 2–3 bananas)
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/3 cup coconut oil, melted and slightly cooled
- 2 eggs
- 1/4 cup plain Greek Yogurt (or milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups white whole wheat flour
- 3/4 cup mini chocolate chips
- 3/4 cup chopped walnuts
Instructions
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Preheat the oven to 375 degrees F. Lightly grease a 24-cup mini muffin tin or line with paper liners
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Throughly squeeze the grated zucchini with a paper towel to remove as much excess water as possible.
- In a large mixing bowl, mix together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix just until the flour disappears. Fold in the zucchini and a 1/4 of the chocolate chips and a 1/4 cup of the walnuts
- Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Sprinkle the remaining chocolate chips and walnuts evenly over top of the muffins. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely.
Keywords: Zucchini, Muffins, Dessert, Snack, Chocolate