Loaded Chocolate Banana Zucchini Muffins
These chocolate banana zucchini muffins are loaded with fruits, vegetables, and the mix ins of your choice! Moist, fluffy, and perfect for an on the go breakfast or snack idea.
Ingredients
- 2 ripe spotty bananas
- 2 eggs
- 1/4 cup butter melted and cooled
- 1 tsp vanilla
- 2/3 cup sugar
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 medium zucchini shredded
- Optional: 1/2 cup nuts chocolate chips, shredded coconut or other mix-ins
Instructions
- Preheat oven to 350 degrees; place liners in a muffin tin or grease the tin if not using liners, set aside.
- In a large bowl, mash bananas with a potato masher until uniformly smooth.
- Next add in butter, eggs and vanilla. Mix well to combine.
- Add in sugar, flours, cocoa, baking soda and salt, stir until just combined
- Next, fold in zucchini. (NOTE: It's important to press your zucchini between two sheets of paper towel to remove excess water. See blog post above for photo directions)
- Pour batter into muffin tin, filling until ~3/4 of the way full. Bake for ~25 minutes until a toothpick comes out clean
- Dig in!
Notes
- Bananas. Make sure your bananas are spotty! This allows them to mash easily and to add extra sweetness. Using unripe bananas can make your muffins dry.
- Zucchini. Be sure to shred and press excess water from the zucchini.
- Flour. You can sub whole wheat flour or 1:1 gluten free flour for the all-purpose flour. The recipe likely won't work with other flours like almond flour.
Nutrition Facts
Nutrition Facts
Loaded Chocolate Banana Zucchini Muffins
Serving Size
1 g
Amount per Serving
Calories
155
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
197
mg
9
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.