These are the best muffins i’ve ever made.
And that is saying something since my rise + shine muffins are my top recipe and always go viral.
They taste like banana bread + a choc zucchini loaf had a passionate love affair…and make these.
Banana Choc Zucchini Muffins
Taste like banana bread + a choc zucchini loaf had a passionate love affair…and make these.
Prep time
15 min
Cook time
30 min
Total time
45 min
Serves
12 Muffins
Ingredients
- 1 1/2 bananas, peeled + mashed
- 2 eggs
- 1/3 cup peanut butter
- 1/4 cup honey (or maple syrup)
- 1 tsp vanilla
- 2 Tablespoons coconut oil, melted
- 2 1/2 cups zucchini, washed and shredded (no need to peel)
- 1 cup gluten-free flour mix (I like bobs red mill)
- 1/3 cup cacao powder
- 1 teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon diamond crystal kosher salt
- 3/4 cup dairy-free chocolate chips, plus more for the topping
- Flakey sea salt for topping
Preparation
- Step 1Preheat your oven to 350 degrees F and spray or line your muffins tins (or use food grade silicone muffins tins).
- Step 2In a large bowl, add mashed banana, eggs, peanut butter, honey, vanilla, and melted coconut oil. Stir until well combined.
- Step 3Shred your zuchinni, and then squeeze it to release excess moisture. You can just use your hands and squeeze it out. Toss excess moisture. Add the squeezed zuchinni to the bowl and combine.
- Step 4In a separate bowl, mix flour, cacao powder, cinnamon, baking soda, salt, and stir to combine. Add this bowl of dry mix to the wet mix and stir it all to combine.
- Step 5Add in chocolate chips and stir.
- Step 6Add the batter to your tin and top with a few choc chips on each and a pinch of flakey sea salt. Bake for 20-25 minutes or until a toothpick comes out clean.
- Step 7Remove from oven and let cool for 30-45 minutes.
ENJOY!
Notes
Super tasty with some nut butter spread on!