These are the BEST banana chocolate chip zucchini muffins. These are gluten free with naturally sweetened maple syrup. Shredded zucchini, mashed ripe bananas and milk chocolate chips make these muffins the perfect breakfast or snack!
banana chocolate chip zucchini muffins.
These muffins are something else. They are naturally sweetened with the bananas and pure maple syrup with a touch of sweetness from the chocolate chips. I love adding zucchini to my recipes because it gives muffins a better texture and it is an extra way to get some vegetables in your day. Ensure you use ripe bananas as they are naturally more sweet and they are easier to mash. I made this recipe gluten-free, but feel free to use regular all-purpose flour. You can keep the proportions the same if you use all-purpose flour. They are a beginner friendly recipe and it can be made in under 30 minutes. I hope you enjoy this recipe, let me know what you think in the comments!
ingredients.
- mashed ripe bananas about 3 medium ripe bananas
- shredded zucchini squeeze out water with paper towels
- large eggs
- coconut milk
- pure maple syrup
- vanilla extract
- gluten-free all purpose flour
- baking powder
- cinnamon
- salt
- chocolate chips
instructions.
- Preheat oven to 350°F and line a 12-cup muffin liner with muffin liners.
- In a bowl, mix together the mashed bananas, shredded zucchini, coconut milk, eggs, pure maple syrup, vanilla extract.
- Next stir in gluten free flour, baking powder, cinnamon and salt. Then, slowly mix in the chocolate chips. Evenly divide batter into muffin liners.
- Bake for about 18-22 minutes until toothpick comes out clean. Transfer to a wire rack and let cool.
other yummy breakfast recipes.
Protein Nutella Stuffed Pancakes
Smoked Salmon with Jalapeño Cream Cheese
Balsamic Glazed Mushroom Avocado Toast
shop what i used to make this recipe.
Banana Chocolate Chip Zucchini Muffins
Ingredients
- 1 cup mashed ripe bananas about 3 medium ripe bananas
- 1 cup shredded zucchini squeeze out water with paper towels
- 2 large eggs
- 1 tbsp coconut milk
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 1½ cup gluten-free all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a 12-cup muffin liner with muffin liners.
- In a bowl, mix together the mashed bananas, shredded zucchini, coconut milk, eggs, pure maple syrup, vanilla extract.
- Next stir in gluten free flour, baking powder, cinnamon and salt. Then, slowly mix in the chocolate chips. Evenly divide batter into muffin liners.
- Bake for about 18-22 minutes until toothpick comes out clean. Transfer to a wire rack and let cool.
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