One bowl, simple ingredients, and incredibly delicious. These chocolate chip zucchini muffins deliver the wow factor and are an incredible breakfast option.
GUIDE
Course Breakfast, Dessert, Snack
Cuisine healthy
Servings 8
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
INGREDIENTS
Ingredients
1cupshredded, unpeeled zucchini(about 1 medium zucchini)
1 1/2cupall purpose flour or pastry flour
1/2teaspooncinnamon
1/2teaspoonbaking powder
1/2teaspoonsalt
1egg
2tablespooncoconut oilmelted and cooled
1/3cuphoney or maple syrup
1/2teaspoonvanilla extract
1ripe bananamashed
1/3cupchocolate chipsplus 2 tablespoons for optional topping
INSTRUCTIONS
Instructions
Preheat the oven to 350 F / 176 C.
Place a little coconut oil in each muffin tin. You can also use muffin liners. I have found just a bit of coconut oil rubbed in the muffin tin does the trick without making extra waste.
With your hands, squeeze shredded zucchini to remove excess water from the zucchini. You can do this over a sink. Set aside.
In a mixing bowl, add flour, cinnamon, baking powder, and salt. Give it a stir and set aside.
In another mixing bowl, add in egg, coconut oil, honey, and vanilla. Whisk or stir until combined. Then, add in the mashed banana and mix again. Slowly add in the dry ingredients and stir until combined. Fold in shredded zucchini and 1/3 cup chocolate chips.
Transfer the chocolate chip zucchini batter to a muffin tin. Fill each muffin tin 3/4 of the way. Top the muffins with optional 2 tablespoons of chocolate chips.
Bake for 25 minutes or until a toothpick inserted comes out clean. Let the chocolate chip zucchini muffins cool.
NOTES
Notes
When eating these chocolate chip zucchini muffins, they taste best reheated so they are nice, warm and the chocolate is gooey.