Chocolate Chip Zucchini Banana Muffins
This was such a fun, delicious and easy recipe from @halfbakedharvest! Check out her recipe to see how to make a cinnamon honey butter to go along with it!
Ingredients:
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2 medium zucchini, grated (about 2 cups grated before squeezing out water)
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2-3 over-ripe bananas, mashed (about 1 cup mashed)
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1/3 cup coconut oil, melted
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1/3 cup honey (use 1/2 cup for sweeter muffin)
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2 large eggs
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1 tablespoon vanilla extract
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2 1/2 cups whole wheat pastry flour, or all-purpose flour (we made ours GF by using 2 c. almond flour and 1/2 c. all-purpose GF flour)
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1 1/2 teaspoons baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon kosher salt
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1 cup semi-sweet or dark chocolate chips or chunks
Instructions:
1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.
3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
5. Enjoy!
