Servings: 12 muffins 1x
Ingredients
- 2 medium spotted bananas, mashed (1 cup)
- 2 large eggs
- ½ cup cane sugar
- ¼ cup avocado oil (may sub melted coconut oil)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 ¼ cups gluten-free all-purpose flour (may sub all-purpose flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of fine salt
- 1 cup shredded zucchini (do not squeeze liquid out)
- ¼ cup mini chocolate chips (use dairy-free if needed)
Instructions
- Preheat the oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with muffin liners or use a silicone muffin pan; set aside.
- In a large bowl or stand mixer bowl, combine the wet ingredients by adding the mashed banana, eggs, sugar, oil, and vanilla. Stir together until well combined.
- Add the dry ingredients to the same bowl, including the flour, cocoa powder, baking soda, and salt. Stir until just combined, and do not over mix.
- Add the shredded zucchini and chocolate chips and gently fold them into the batter.
- Divide the batter evenly among 12 standard size muffin cups. Top with a few extra chocolate chips if you would like.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean or the internal temperature of the center-most muffin reaches 200°F.
- Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 1 week. Freezer for longer storage.
Nutrition Information
- Serving Size: 1 Muffin
- Calories: 174
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 132 mg
- Carbohydrate: 27 g
- (Fiber: 1 g
- Sugar: 13 g)
- Protein: 2 g
- Cholesterol: 34 mg