Description
Discover how to make delicious and healthy Wholesome Chocolate Chip Banana Zucchini Muffins perfect for Fall. This easy recipe will surely satisfy your cravings!
Ingredients
- – 2 medium zucchini, grated (about 480g grated before squeezing out water)
- – 2-3 over-ripe bananas, mashed (about 240ml mashed)
- – 1/3 cup (80ml) vegetable oil
- – 1/3 cup (80ml) apple juice (use 120ml for sweeter muffin)
- – 2 large eggs
- – 1 tablespoon (15 ml) vanilla extract
- – 2 1/2 cups (300g) whole wheat pastry flour, or all-purpose flour
- – 1 1/2 teaspoons (8 ml) baking soda
- – 1/2 teaspoon (3 ml) ground cinnamon
- – 1/2 teaspoon (3 ml) salt
- – 1 cup (175g) dairy-free chocolate chips or chunks
- – 4 tablespoons (60g) coconut oil, at room temperature
- – 2 tablespoons (40ml) apple juice
- – 1/2 teaspoon (3 ml) ground cinnamon
Instructions
- Set your oven to heat up to 350° F. Prepare 18 muffin cups by placing paper liners in them.
- Place a clean towel on your countertop, spread the zucchini evenly on it, sprinkle with 1/2 teaspoon salt, cover with another towel, and let it rest for 5 minutes. Then, press out any extra moisture. You should end up with 1 cup of zucchini.
- In a mixing bowl, combine the mashed bananas, coconut oil, eggs, and vanilla extract thoroughly. Add the drained zucchini to this mixture. Gradually incorporate the flour, baking soda, cinnamon, and salt, stirring until just mixed. Gently fold in the chocolate chips.
- Evenly distribute the batter into the lined muffin cups. Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
- While the muffins are baking, prepare the cinnamon spread. In a small bowl, blend together the coconut oil, apple juice, and cinnamon.
- Serve the muffins warm or at room temperature, spread with the cinnamon mixture. Enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 9g
- Protein: 3g
Keywords: american, dessert, homemade
