Banana Zucchini Chocolate Chip Muffins
User Reviews
4.8
30 reviews
Excellent
Banana Zucchini Chocolate Chip Muffins
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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.
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Ingredients
- ¾ cup granulated sugar
- ⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
- ¼ 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 ¼ cups shredded zucchini measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
- 1 ½ 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)
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Instructions
- 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.
Notes
- 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.
Nutrition Information
Show Details
Serving
1
Calories
234kcal
(12%)
Carbohydrates
39g
(13%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Sodium
150mg
(6%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 234kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 150mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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