Servings: 16-18 muffins 1x
Ingredients
- 1 large plantain, green*
- 2 small bananas, ripe*
- 4 eggs
- 1/2 cup nut or seed butter of choice
- 1/4 cup ghee or coconut oil, melted (we used Pure Indian Foods 100% Grass-fed Ghee)
- 1 tsp. vanilla extract
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- Pinch of salt
- 1 cup shredded zucchini
- 1/4 cup dairy-free mini chocolate chips, divided
- *Totaling about 12 ounces without peels
Instructions
- Preheat oven to 350℉
- Grease the wells of a 12-count muffin pan (or 36-count mini muffin pan) with coconut oil or ghee.
- Place plantain, bananas, eggs, nut or seed butter, ghee oil and vanilla in a high power blender (such as a Vitamix or Ninja) or food processor. Blend until smooth.
- Remove the lid and add the coconut flour, cocoa powder, baking soda, baking powder and salt and blend again. Add shredded zucchini and 3 tablespoons of chocolate chips and stir well with a spoon right in the blender containers.
- Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon chocolate chips.
- Place in preheated oven on the middle rack and bake 16-18 minutes for regular-sized muffins (12-15 minutes for mini muffins) or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool for 5 minutes before removing muffins from the pan. Allow muffins to cool completely before storing.
- Store leftovers in a covered container on the counter for up to 2 days, or in the fridge for up to 5 days. Muffins may be frozen for longer storage.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Nutrition Information
- Serving Size: 1 Muffin
- Calories: 237
- Fat: 15g
- Sodium: 170mg
- Carbohydrate: 23g
- (Fiber: 6g
- Sugar: 9g)
- Protein: 6g