It’s been a while since I posted a recipe on my blog. The truth is, it’s been quite a while since I’ve spent any time in the kitchen. But all that is changing today!
I haven’t had a muffin in what feels like forever, but this week I NEEDED a muffin. I’m not going to lie, the desire was very real. Work, stress, changes, all add fuel to the muffin fire (does that even make any sense?). Anyhow, the point is that life handed me zucchinis and bananas, and I decided to make muffins.
Right off the bat let me say that I didn’t create this recipe myself. I had way too many zucchinis chilling in my fridge and was looking for a way to use them up. I came across this recipe for zucchini banana chocolate chip muffins and was intrigued by what I saw. Healthy ingredients mixed with the indulgence of dark chocolate chips? Count me in!
These muffins are super easy to whip up and incredibly moist from the applesauce, banana, Greek yogurt and coconut oil (didn’t I say healthy ingredients?). They don’t contain any sugar, they still strike the right balance of sweetness thanks to the chocolate chips. And at 153 calories per muffin, you can get a filling breakfast or snack without feeling guilty. Aren’t guilt-free muffins the best?
Zucchini Banana Chocolate Chip Muffins
Makes 12 muffins
1 medium zucchini
1 1/2 cups whole wheat pastry flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
2 small ripe bananas, mashed
1 tsp coconut oil, melted
1/4 cup honey
1 tsp vanilla extract (I added slightly more)
2 egg whites
2 tbsp unsweetened apple berry sauce
1/3 cup 0% plain Greek yogurt
1/2 cup mini dark chocolate chips
1. Start by shredding your zucchini. Then, place the zucchini over a few layers of paper towel and squeeze the excess water as much as you can. You’ll be surprised by how much water is in zucchini. Once you’ve squeezed as much water as you can from the zucchini, set aside.
2. Preheat your oven to 375ºF and line a muffin tin with muffin liners (I strongly recommend using the parchment paper liners to avoid the muffins from sticking. If you don’t have them or can’t find them, spray the inside of the liners generously with cooking spray).
3. In a medium bowl, combine the flour, baking powder, baking soda and cinnamon. Set aside.
4. Using a handheld mixer, combine the mashed banana, coconut oil, honey, vanilla extract and egg white, beating until smooth. Add the zucchini, apple berry sauce and Greek yogurt and beat until combined. Next, add in your flour mixture in batches until just combined. Finally, fold in the mini dark chocolate chips.
5. Divide the mixture into the prepared muffin tin and pop in the oven for 20-25 minutes, until a toothpick inserted into the middle comes out clean.