Vegan Zucchini Banana Chocolate Chip Muffins
Ingredients
Wet Ingredients
-
2
tbsp
ground flaxseed
-
6
tbsp
water
-
2
medium
very overripe bananas
-
1
cup
shredded zucchini
-
1
tbsp
coconut oil
-
1
tsp
vanilla extract
Dry Ingredients
-
1
cup
almond flour
-
1
cup
old-fashioned oats (ground into flour)
-
½
cup
old-fashioned oats
-
¼
cup
coconut palm sugar (or brown sugar)
-
1
tsp
baking soda
-
½
tsp
cinnamon
-
½
tsp
salt
-
⅓
cup
chocolate chips
Instructions
- 1. Preheat the oven to 350°F and prepare a muffin tin with cooking spray.
- 2. Combine the ground flaxseed and water in a small bowl and let it sit to gel.
- 3. Squeeze the liquid out of the shredded zucchini and add it to a large bowl with the mashed bananas, coconut oil, and vanilla extract. Mix well.
- 4. In another bowl, mix the almond flour, oat flour, oats, coconut sugar, baking soda, cinnamon, and salt until combined.
- 5. Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the chocolate chips.
- 6. Bake for 16-18 minutes, then let cool in the muffin tin for 20 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
170
Total fat
9g
Total carbohydrates
21g
Total protein
4g
Sodium
185mg
Cholesterol
0mg
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