Serving Size: 3 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 banana ripe, mashed (you need 1 cup of mashed banana).
1 cup shredded zucchini (if you do not like zucchini, add an extra banana)
½ cup granulated sugar
½ cup agave, maple syrup, or honey
½ cup butter, melted (sub coconut oil)
1 egg (sub flax or chia eggs - see below)
⅓ cup milk of your choice
⅓ tsp vanilla extract
⅓ cup all-purpose flour (sub all-purpose gluten-free if needed)
⅓ tsp baking powder
⅓ tsp baking soda
⅙ cup cocoa powder
⅙ tsp salt
¼ cup chocolate chips (reserve some for sprinkling on top)
Directions:
Pre-heat oven to 375° F and prepare a muffin tin with cooking spray or muffin liners.
Mash the bananas and zucchini in a bowl and add the sugar, liquid sweetener, butter, eggs/flax egg, milk, and vanilla. Set aside.
In another bowl, mix the flour, baking powder, baking soda, cocoa powder, and salt.
Gently mix the wet ingredients and chocolate chips into the dry ingredients with a spoon or spatula (don’t use a fork) until just combined! Avoid over-mixing.
Using a ¼ cup measuring cup or ice cream scoop, fill the muffin tin/ I got 9 muffins, and I always fill each well to the top! Bake for 18-22 minutes, until the muffins are firm to the touch. Done!
How to Make Flax or Chia Seed Eggs:
2 Tbsp chia seeds or flax seed
6 Tbsp water
Mix and let it sit for 15 minutes until you have a goopy egg-like texture.
Photo Credit: Canva by sofyabolotinaphotos