If you love zucchini bread and chocolate chip muffins the thought "well it would be delicious if I combined the two" must have floated into your mind. It turns out the flavors blend together seamlessly, and the combination produces one of the softest muffins I have ever made. These muffins contain the nutrients of zucchini and bananas while still satisfying the craving for a sweet indulgence. Enjoy!
Total Prep Time: 5minutes
Total Cook Time: 15 minutes
Servings: 12 muffins
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1/3 cup coconut sugar (or sugar of choice)
- 1/3 cup unsweetened almond milk
- 1 1/2 cups grated zucchini
- 1 small mashed banana
- 3/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1/4 cup smart balance light, melted
Preheat oven to 350 degrees. Whisk together egg and coconut sugar until smooth. Add melted smart balance, almond milk, and vanilla and mix until smooth. Stir in mashed banana and grated zucchini until combined. Add dry ingredients and mix until smooth and combined. Fold in chocolate chips.
Spray a muffin tin with non-stick spray or line with muffins cups (I used non-stick spray). Fill cups 3/4th of the way or until all cups are even.
Bake for 15 minutes or until muffins are golden brown. Let cool before removing from the muffin pan.
Nutrition Facts (1 muffin):
167 calories, 6g of fat, 30g of carbs, 1.5g of fiber, 3.5g of protein