Chocolate Banana Zucchini Muffins

Jul 31, 2013

I've been on a bit of a muffin kick lately, which is probably because I'm back at work and muffins are an awesome snack or a quick breakfast on the go. I think these muffins are a great way to hide some healthy stuff as well. Shredded zucchini, banana, apple sauce, no oil.. all good healthy stuff! Spread some coconut oil on these babies and you are golden! The freeze really well, and are easy to throw in a lunch kit or thaw out for breakfast.


Chocolate Banana Zucchini Muffins

by Renee Pihowich
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Keywords: bake bread zucchini banana

Ingredients (one dozen (12))
  • 1 1/4 c. flour (3/4 c. all purpose – 1/2 c. spelt is what I used)
  • 1/4 c. high quality cocoa (it makes a difference. yummm)
  • 3/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 banana, mushed
  • 1/4 c. raw sugar
  • 1/2 c. homemade applesauce
  • 1/2 c. oat milk
  • 1 tsp. vanilla
  • 1 c. shredded zucchini (strain some of the liquid out of the zucchini before adding.)
With an oven pre-heated to 350* line or grease a muffin tin. I actually lightly greased the muffin liners since this recipe doesn’t have any oil or butter in it.
Now mix the flour, cinnamon, cocoa, salt, baking powder and baking soda in a medium bowl. Set aside and mix the banana, apple sauce, sugar and oat milk together. Add the vanilla and zucchini and mix until combined.
Now add the flour mixture to the wet ingredients and combine together but do not over mix.
Spoon the batter into the muffin liners/tray to about 3/4 of the way full and bake for 20-25 minutes. A toothpick should come out clean when ready. Allow them to cool and then enjoy!
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I think that these would also be good with some chocolate chips or pecans inside. Maybe next time!

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