This is one of my favorite recipes for the zucchini from our garden, especially since it’s a sweet treat. And I have to admit that it’s also a go-to to use up overripe bananas as well, which seem to keep popping up in our house!
These muffins are perfectly sweet from the fruit, dark chocolate, and coconut sugar, which I like to use because it’s good for your gut and has more nutrients than typical refined sugar. I use gluten free oat flour as well as gluten free all-purpose flour, and after experimenting with different recipes including or excluding oil, I decided the perfect combination is about 3 tablespoons of coconut oil with another 3 tablespoons of almond milk (or your preferred plant milk) to give it the perfect moist texture.
I love to make a big batch of these, just like my Very Berry Pancakes, and freeze some to pull out over the next few weeks. They work as breakfast, afternoon snacks, and even a sweet dessert after dinner! Here’s my recipe:
Makes 12 muffins. Prep time 15 minutes. Cook time 40 minutes.
1 banana (ripe)
2 C shredded zucchini (rung out)
3 tablespoons plant milk
3 tablespoons coconut oil
2 tsp vanilla
1.5 Tbsp apple cider vinegar
½ C coconut sugar
1 C oat flour
1 C all purpose GF flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup dark chocolate chips
Preheat oven to 350°
- Prepare your muffin tin by lightly greasing or lining with muffin cups.
- In a large bowl, mash the banana with a fork. Add the other wet ingredients; zucchini, plant milk, oil, vanilla, vinegar, and sugar. Combine.
- Add the remaining dry ingredients; flours, baking powder, baking soda, salt. Combine well.
- Stir in the chocolate chips.
- Fill muffin cups about half way, and bake for 40 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.