Chocolate Zucchini Banana Muffins

Moist and chocolaty, these eggless zucchini banana muffins combine the goodness of ripe bananas, shredded zucchini, and rich cocoa powder. Perfect for breakfast or an afternoon snack, this easy recipe yields 12 wholesome muffins that everyone will enjoy!

Prep Time25

Cook Time23

Cooling Time10

Total Time58

Method: Baking

Course: Muffins

Servings: 12 Muffins

Ingredients

Part 1:

1 cup banana mashed
⅓ cup avocado oil or any other oil
1 and ½ cups zucchini shredde
1 count flax egg

Part 2:

1 cup sugar
1 cup whole wheat pastry flour
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder

Part 3:

1 cup chocolate chips

Instructions

Preheat oven to 350F/180C. Line a 12 cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
In a large bowl, mix together the ingredients listed in Part 1.
In another large bowl, sift together dry ingredients listed in Part 2 and make a well.
Add the wet mix into the dry mix. Stir in chocolate chips.
Spoon batter into greased or lined muffin tins.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove the pan from the oven and place it on a wire rack for at least 5-10 minutes. Then take the muffins out of the pan and leave it on the cooling rack for it too cool completely.

Notes

If the batter is too thick, add 2 to 3 tablespoons of water or milk.

Nutrition