Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes
Yield:12 muffins 1x
1 large egg
1 cup (3 large) very ripe bananas, mashed
1 cup shredded zucchini, packed and not squeezed
1/4 cup maple syrup or honey
3 tbsp oil
1 tsp pure vanilla extract
1 tsp baking powder, aluminum free
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups whole wheat or spelt flour
100 gr dark chocolate bar, coarsely chopped
Cooking spray (I use Misto)
Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, lightly beat the egg. Add bananas and mash well. Add remaining ingredients, except flour and chocolate, and whisk to combine. Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough. Add chocolate chunks and give a few more gentle stirs.
Fill each tin almost full with batter (I used trigger ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
Store: Store in a cold dry place for a few days or freeze for up to 3 months.
Bananas – Make sure bananas are very ripe. The uglier bananas, the sweeter the muffins.
Zucchini – Shred on medium size hole grater and pack in the measuring cup. Do not squeeze.
Dark chocolate bar – Your favorite. I will cover the options below.
Whole wheat or spelt flour – These are only 2 flours I would recommend to use because other flours act differently. Baking is a science and it is best to follow the recipe for favorable results.
Maple syrup – Any liquid sweetener like honey, agave or brown rice syrup works. As long as it’s not sugar. Dry sweetener will offset the ratios and batter won’t work.