Serves 12
27 min
Vegan Zucchini Banana Chocolate Chip Muffins
Recipe GLPR47e34bb7518803
These naturally sweetened muffins combine the moisture of ripe bananas and shredded zucchini with wholesome oats and almond flour for a tender crumb. Flax eggs bind the batter while chocolate chips add a touch of indulgence. Perfect for breakfast or a plant-based snack, they're free from dairy and refined flour.
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Ingredients
2 tbsp ground flaxseed
6 tbsp water
1 cup shredded zucchini (about 1 medium zucchini), packed and liquid squeezed out
2 medium very ripe bananas, mashed
1 tbsp coconut oil
1 tsp vanilla extract
1 cup old-fashioned oats, ground into flour
1 cup almond flour
¼ cup coconut palm sugar
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
½ cup chocolate chips
Directions
Preheat your oven to 350°F. Coat a 12-cup muffin tin with cooking spray and set it aside.
In a small bowl, stir together the ground flaxseed and water until combined, then let sit for 5 minutes until a gel forms. Using paper towels, press and squeeze the shredded zucchini to remove as much liquid as possible.
Transfer the squeezed zucchini to a large mixing bowl.
Add the very ripe bananas to the zucchini and mash them together with a fork until well combined.
Add the coconut oil and vanilla extract to the bowl and stir until evenly distributed. Pour in the prepared flax mixture and stir until well incorporated.
In a separate medium bowl, whisk together the oat flour, almond flour, coconut palm sugar, baking soda, cinnamon, and salt until the dry ingredients are fully combined.
Add the dry ingredients to the wet ingredients and mix gently with a spatula just until combined—do not overmix, as the batter should remain thick and lumpy. Fold in the chocolate chips.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Allow the muffins to cool in the tin for 20 minutes. Carefully turn the tin and transfer the muffins to a wire cooling rack to cool completely before serving.
