Healthy Banana Zucchini Muffins
Healthy Banana Zucchini Muffins that are sweetened with ripe bananas and maple syrup, packed with sneaky veggies and whole grains, and studded with dark chocolate chunks for decadence!
Servings: 12 muffins
Calories: 185kcal
Ingredients
- 2 large very ripe bananas mashed (1 cup)
- 1 cup grated zucchini squeezed dry (measured before squeezing)
- 1 large egg
- 1/3 cup maple syrup or honey
- 3 tablespoons avocado oil or olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat flour or spelt flour or 1 3/4 cups all-purpose flour
- 3.5 ounces dark chocolate bar coarsely chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large bowl, add bananas and mash with a fork. Add zucchini, egg, maple syrup, oil, vanilla extract, baking powder, baking soda and salt. Whisk to combine.
- 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 21-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let muffins cool for about 5 minutes, then transfer to a cooling rack to cool off more.
Notes
- Store: Store in a cold dry place for a few days or freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 16mg | Sodium: 139mg | Fiber: 3g | Sugar: 10g