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Vegan Zucchini Banana Chocolate Chip Muffins

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 12 1x
  • Category: Muffins, Bars and Bites

Description

These deliciously moist, vegan, and gluten free muffins are packed with flavor and nutrition!


Scale

Ingredients

  • 2 tbsp ground flaxseed + 6 tbsp water
  • 2 medium, very overripe (nearly black) bananas
  • 1 cup shredded zucchini (one medium zucchini), packed, liquid squeezed out
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup old-fashioned oats, ground into flour (grind oats in blender/food processor to make flour)
  • 1/2 cup old-fashioned oats
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
  2. Combine flax and water in a small bowl and set aside to gel.
  3. Using paper towels, squeeze liquid out of zucchini. Add zucchini to a large bowl. Add bananas and mash with a fork. Add coconut oil and vanilla to bowl and stir until well combined. Stir in flax mixture.
  4. In a separate medium bowl, stir together almond flour, oat flour, oats, coconut sugar, baking soda, cinnamon and salt until well combined.
  5. Add dry ingredients to wet ingredients and mix until just combined, being careful not to over-mix. The batter will be thick. Fold in chocolate chips.
  6. Bake for 16-18 minutes. Cool for 20 minutes in muffin tin before carefully transferring muffins to cooling rack to cool completely.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 170
  • Sugar: 10g
  • Sodium: 185
  • Fat: 9g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0g