Description
Hands down my fave summer muffins are these crazy moist Healthy Chocolate Zucchini Muffins made with ripe bananas, a magical combo of whole grain flour and almond flour, and fresh grated zucchini (no squeezing!). No eggs, dairy, or oil needed. Unbelievably decadent and rich tasting but no one believes they're healthy! My kids are obsessed with these for breakfast (the only way they'll eat zucchini, ha). Make a batch in 30 minutes!
Ingredients
Units
Scale
- 1 cup white whole wheat flour or whole wheat pastry flour, spooned and leveled
- 1/4 cup almond flour
- 1/4 cup cacao powder
- 1/3 cup organic cane sugar (or 1/3 cup coconut sugar)
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
- 1 heaping cup mashed very overripe bananas (3 small-medium)
- 1 heaping cup grated zucchini (don't squeeze water out)
- 1 tbsp milk of choice
- 1 tsp vanilla extract
- 1/4 cup chocolate chips, + more for topping
Instructions
- Preheat oven to 350F. Grease muffin tin/line with paper liners or silicone baking cups and set aside.
- Place bananas in a large mixing bowl and mash with a fork. Add zucchini, almond milk and vanilla.
- Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, whisking until combined.
- Pour the dry mixture into wet mixture, stirring just until combined. The batter will be very thick--that's normal! Fold in chocolate chips without over-mixing.
- Fill sprayed muffin tin evenly with batter, filling about 2/3 full (I use a muffin scoop). Top each muffin with 2-3 additional chocolate chips. Bake for about 20 minutes, or until a knife comes out clean. Cool on a wire rack. Devour sprinkled with flaky sea salt!
Notes
STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.