Chocolate Zucchini Muffins
Ingredients
-
2
medium
spotted bananas, mashed
-
2
large
eggs
-
½
cup
cane sugar
-
¼
cup
avocado oil
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
1 ¼
cups
gluten-free all-purpose flour
-
¼
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
a pinch
fine salt
-
1
cup
shredded zucchini
-
¼
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- In a large bowl, combine the mashed bananas, eggs, sugar, oil, and vanilla until well mixed.
- Add the dry ingredients (flour, cocoa powder, baking soda, and salt) to the wet mixture and stir until just combined.
- Fold in the shredded zucchini and chocolate chips gently.
- Divide the batter evenly among the muffin cups and top with extra chocolate chips if desired.
- Bake for 16-18 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
174
Total fat
7g
Total carbohydrates
27g
Total protein
2g
Sodium
132mg
Cholesterol
34mg
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