Banana Zucchini Chocolate Chip Muffins
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Banana Zucchini Chocolate Chip Muffins — These one-bowl, no-mixer banana zucchini chocolate chip muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.
Zucchini Chocolate Chip Muffins
If you’ve never baked with zucchini, you’ve been missing out. Everything stays so soft and moist. All thanks to a plant that you can’t taste.
You can’t taste it and the only thing that gives it away are the faint green flecks. If you peeled the zucchini, you’d never know it was there. Even though they could see it, my family said they couldn’t taste it, nor could I.
These chocolate chip banana zucchini muffins taste like banana bread. Perfect for all you sneaky chefs.
The one-bowl, no-mixer zucchini chocolate chip muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.
They continue to get softer as the days pass, and the flavors marry together and tasted better the second day. You’ll never complain about eating your vegetables after these muffins. Or hear anyone else complaining.
What’s in Banana Zucchini Chocolate Chip Muffins?
To make these chocolate chip banana zucchini muffins, you’ll need:
- Granulated sugar
- Coconut oil
- Light brown sugar
- Unsweetened vanilla almond milk
- Vanilla extract
- Mashed bananas
- Shredded zucchini
- All-purpose flour
- Baking powder
- Mini semi-sweet chocolate chips
How to Make Banana Zucchini Chocolate Chip Muffins
Stir together the sugars, melted coconut oil, cinnamon, vanilla, and almond milk. Then, stir in the mashed banana and shredded zucchini.
Add the dry ingredients, then divide the batter between 11 greased muffin cups.
These banana zucchini chocolate chip muffins need to bake until set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.
How to Store Zucchini Muffins
These chocolate chip banana zucchini muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
Can I Add Extra Mix-Ins?
I’m sure you could! You’d likely wind up being able to bake 12 muffins that way rather than 11. You could add chocolate chips to the batter, chopped nuts, or dried fruit.
Tips for Making Banana Zucchini Chocolate Chip Muffins
I used coconut oil rather than butter because oil keeps things softer, springier, and moister long-term. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
Before adding the zucchini to the muffin batter, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. You should wind up with about 3/4 cup compacted shredded zucchini.
Depending on how moist your shredded zucchini and mashed banana are, your muffins may need to bake for more or less time than the recipe calls for. Watch the oven, not the clock when making these banana zucchini chocolate chip muffins.
- 3/4 cup granulated sugar
- 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
- 1/4 cup light brown sugar, packed
- 2 tablespoons unsweetened vanilla almond milk (coconut, soy, rice, cow’s milk may be substituted)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup ripe mashed bananas (about 2 small/medium bananas)
- 1 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
- To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.
- Add the bananas and whisk to combine.
- Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds.
- Add zucchini to bowl and stir to incorporate.
- Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.
- Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.
- Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.
- Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.
- Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be flatten as they cool.
- Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
Amount Per Serving: Calories: 234Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 150mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 2g
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