Chocolate Chip Banana Zucchini Muffins

Banana zucchini muffins topped with chocolate chips.

Chocolate Chip Banana Zucchini Muffins

Chocolate Chip Banana Zucchini Muffins are simple, satisfying and SO delicious! They are made with no flour, oil or refined sugar, but with wonderful flavor and the perfect texture, you’d never guess it. They are easy to make with wholesome ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 197

Author Kim

Ingredients

1 1/2 cups (120g) rolled oats*
2 tablespoons (14g) ground flaxseed
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
6 tablespoons (96g) almond butter
6 tablespoons (120g) honey or maple syrup
2 teaspoons vanilla extract
2 medium (200g or 1 cup) ripe bananas mashed
1 cup (115g) shredded zucchini, see note below for removing some of the liquid** excess liquid removed
1/2 cup (80g) chocolate chips + 2 tablespoons for topping***

Instructions

Preheat oven to 350ºF and prepare a muffin pan by lining the cavities with parchment paper liners or spray cavities with nonstick cooking spray. Set aside.
Add all dry ingredients (oats, flaxseed, cinnamon, baking powder, baking soda and salt) to a blender or food processor, and blend until the oats become flour-like, about 10 seconds.
Add eggs, almond butter and honey and blend until the mixture is well combined and smooth, about 30 seconds. You may need to stop the blender to scrape down the sides and then continue.
Pour the batter into a large mixing bowl and stir in the mashed bananas, shredded zucchini and chocolate chips.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full and add the additional 2 tablespoons of chocolate chips to the tops of the muffins.
Bake for 18-20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 3-4 days, in the fridge for 1 week or freeze for up to 3 months.

Notes

*Use certified gluten free rolled oats as needed. If using pre-packaged oat flour: Oats and oat flour are not a 1-to-1 exact measurement. If using already ground oats to make this recipe, you will need a little over a cup of oat flour. A cup and 1 tablespoon will be good. Better yet, use a scale to measure and make sure you get 120 grams.
**To drain the liquid from the zucchini, place about a cup of it between two paper towels or in a clean dish towel and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.
***Any favorite chocolate chips will work. Mini chocolate chips are also a great choice.

Nutrition