It’s… MUFFIN TIME! Three hoorays for this amazing creation. Like cupcakes, but you can eat them in the morning and they can make you feel good, too.
Especially when we’re talking about these Chocolate Chip Banana Zucchini Muffins, which are loaded with a fruit and a veggie, 100% whole grain, refined sugar-free, made with healthy avocado oil…
And, oh yeah, taste AMAZING. With banana and dark chocolate, cinnamon and vanilla, and a little maple syrup in the party, it’s hard to miss on flavor. We’re bypassing the heaps of sugar, so the natural sweetness from banana and other yummy flavors are the real stars here. (But you can also easily modify the sweetness level to your tastes.) Perfect for all my banana-lovers!
Plus that texture though. I can’t even describe how soft and fluffy these are…the inside almost melts in your mouth. To be sure, banana and zucchini aren’t just there to make them healthier; they really work some magic keeping the muffins moist without making them dense. And when you get ’em all toasty on the outside…It’s like a muffin-lovin’ dream.
If you’re one of those people thinking, “OMG YES, I’m going to make these!” but in the back of your mind know you’ll probably just end up drooling at pictures on the Internet and never get around to it…
Let me tell you, YOU CAN DO IT!
Confession: That described my own relationship with muffins until recently. I regularly bought a brand from the freezer section that {I thought} couldn’t get much more convenient, tastier, or healthier if I recreated them myself. But I was wrong. Making your own is 100% the way to go in terms of cost, ingredients and nutrition, adaptability, satisfaction, and we can’t forget that mouthwatering bakery aroma that fills your house.
Even for convenience: They come together in ONE BOWL and bake in just 20 minutes. Plus, the freezer loves these babies, and they’re perfect from frozen, popped in the microwave about 30 seconds (and, if you want, the toaster oven for a couple minutes to get that wonderful crisp exterior) for the busiest of mornings or a quick snack.
On top of all that, these are way lighter, puffier, and softer than any I’ve found in the grocery store.
So again I say, YOU CAN DO IT! Don’t be intimidated by the ingredients–Mashing banana and grating zucchini are just about the easiest things ever with a fork and basic cheese shredder. Give it a try and you’ll be glad you did!
This morning I heated one up from the freezer (microwaved 30 sec, sliced and toasted in toaster oven ~2 minues), and I swear it’s like having one fresh from the oven every time. Paired with a side of cottage cheese with berries and nutty granola for a super easy, filling, and wholesome breakfast! So much to love.
Other ideas would be schmearing the inside with nut butter–peanut, almond, maple almond, chocolate peanut, chocolate almond, chocolate hazelnut, chocolate coconut peanut…aaahhh how I love the nut butters–or having one with your favorite beverage (hot tea, anyone?) for an afternoon pick-me-up or pre/post-workout snack. Really, though, any time can be muffin time.
Healthy Chocolate Chip Banana Zucchini Muffins
Adapted from Well Plated.
Ingredients
- 1 cup grated zucchini (~1 zucchini)
- 1 cup mashed, very ripe banana (~2 medium bananas)
- 1/4 cup avocado oil or melted coconut oil
- 1/4 cup pure maple syrup
- Optional: 2-4 Tbsp coconut sugar (or stevia/monk fruit equivalent) for sweeter muffins
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1.75 cups (210g) white whole wheat flour
- 2 - 2.5 oz chocolate chips (such as Lily's Dark Chocolate Baking Chips)
Instructions
- Preheat oven to 350ºF. Grease a muffin pan for 12 standard muffins (using coconut oil, butter, or cooking spray).
- Grate zucchini using a cheese shredder. Squeeze in a paper towel to remove excess liquid. Set aside 1 cup.
- In a large mixing bowl, mash banana well with a fork or potato masher. To the same bowl add oil, maple syrup, sugar/sweetener (if desired), and vanilla. Beat with an electric mixer until thoroughly combined. (I use my hand mixer.) Add eggs one-at-a-time with the mixer on medium speed, until incorporated. Mix in cinnamon, nutmeg, baking powder, baking soda, and salt, then gradually mix in flour until no lumps remain.
- With a spoon or spatula, fold in zucchini and chocolate chips just until evenly incorporated.
- Spoon batter into the greased muffin wells. Bake at 350º for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool a few minutes, then transfer to a wire rack to finish cooling.
- Enjoy warm, or (when completely cool) freeze in an airtight bag for up to several months. To reheat from frozen, microwave about 30 seconds, and, if desired, slice and toast in toaster oven 2-3 minutes.
Nutrition information is calculated without optional sugar, and using Lily’s Dark Chocolate Baking Chips.