Servings: 12 muffins 1x
- 1 1/2 cup 1-to-1 gluten-free baking flour (240 g) (or all-purpose flour or oat flour)
- 1/3 cup brown sugar or coconut sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. apple cider vinegar
- 2 medium ripe bananas, mashed (scant 1 cup or 200 g)
- 1 ½ cups shredded zucchini (160 g)
- 1 whole egg
- 3 Tbsp. olive oil or avocado oil
- 1 tsp. pure vanilla extract
- ½ cup dark chocolate chips or morsels
- 1/3 cup chopped walnuts (omit for nut-free)
- Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners.
- Place the shredded zucchini on one half of a double layer of paper towels, fold the paper towels over the zucchini and press out some of the moisture from the zucchini.
- In a bowl combine all of the ingredients. Stir to combine.
- Divide the batter among the 12 muffin wells.
- Top with additional chocolate chips and/or walnuts if you wish.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or center of muffins spring back when pressed down slightly with your finger. Begin checking muffins at 18 minutes.
- Remove the muffins from the oven and allow to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack to finish cooling.
- If making gluten-free muffins, for best texture we recommend letting the muffins cool completely before enjoying.
- Store cooled muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- If making ahead to enjoy later, we recommend popping them in the microwave for 15-20 seconds and serving warm.
- These muffins have been tested with regular all-purpose flour as well as 1-to-1 gluten-free baking flour.
- Overripe, spotted bananas work best in this recipe.
- Serving Size: 1 muffin
- Calories: 200
- Fat: 9 g
- (Sat Fat: 3 g)
- Sodium: 180 mg
- Carbohydrate: 27 g
- (Fiber: 2 g
- Sugar: 13 g)
- Protein: 4 g