Zucchini Banana Muffins with Cacao Baking Chips Recipe

Introduction

These Zucchini Banana Muffins are a wholesome treat that combine the natural sweetness of bananas with the subtle moisture of zucchini. Perfect for breakfast or a snack, they are packed with wholesome ingredients and a touch of cacao for extra indulgence.

Ingredients

• 2 tablespoons Flaxseed Meal
• 6 tablespoons Water
• 2 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 Bananas
• 1 cup Zucchini
• 1/4 cup Pure Maple Syrup
• 3/4 cup Unsweetened Apple Sauce
• 1/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 cup Cacao Baking Chips

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C) and line a muffin pan with paper liners.
2. Step 2: In a small bowl, combine the flaxseed meal and water. Let it sit for about 5 minutes until it becomes gel-like to form a flax egg.
3. Step 3: Finely chop the zucchini using a food processor or chopper until it is well minced.
4. Step 4: In a large bowl, mix together the whole wheat flour, baking soda, and salt.
5. Step 5: In a separate bowl, mash the bananas. Add the applesauce, chopped zucchini, maple syrup, vegetable oil, and vanilla extract, stirring to combine.
6. Step 6: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cacao baking chips.
7. Step 7: Using an ice cream scoop or spoon, divide the batter evenly into the muffin liners.
8. Step 8: Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the muffins cool before enjoying your delicious, nutrient-packed treat.

Tips & Variations

• To add extra texture, sprinkle chopped nuts like walnuts or pecans into the batter before baking.
• If you prefer, swap cacao baking chips for dark chocolate chips or raisins for a different flavor twist.
• Make sure to squeeze excess moisture from the zucchini if it seems very watery to prevent soggy muffins.
• For a gluten-free version, replace whole wheat flour with a gluten-free baking blend.

Storage

Store baked muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds before serving for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed meal?

Yes, you can replace the flax egg with 2 regular eggs if you prefer a conventional egg option. This will change the texture slightly but works well.

Do I have to peel the zucchini before chopping?

No, you do not need to peel the zucchini. The skin adds color, nutrients, and moisture without affecting the taste.

Zucchini Banana Muffins with Cacao Baking Chips Recipe

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★★★★★

4.6 from 63 reviews

• Author: Ben
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Zucchini Banana Muffins are a wholesome, naturally sweetened treat perfect for breakfast or a snack. Made with whole wheat flour, flaxseed meal as an egg substitute, ripe bananas, fresh zucchini, and cacao baking chips, they offer a moist, flavorful, and nutritious baked good that is refined sugar free and packed with fiber.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 tablespoon Flaxseed Meal
• 6 tablespoon Water
• 2 Banana, mashed
• 1 cup Zucchini, finely chopped
• 1/4 cup Pure Maple Syrup
• 3/4 cup Unsweetened Apple Sauce
• 1/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 2 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Cacao Baking Chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a muffin pan with muffin liners to prepare for baking.
2. Prepare Flax Egg: In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens and becomes gel-like, acting as a flax egg substitute.
3. Chop Zucchini: Finely chop 1 cup of zucchini using a chopper or food processor to ensure even incorporation into the batter.
4. Combine Dry Ingredients: In a large bowl, mix together 2 cups of whole wheat flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.
5. Mix Wet Ingredients: In a separate bowl, mash the 2 bananas and stir in the unsweetened apple sauce, chopped zucchini, pure maple syrup, vegetable oil, and vanilla extract until smooth.
6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Then fold in 1 cup of cacao baking chips ensuring they are evenly distributed.
7. Fill Muffin Liners: Using an ice cream scoop, evenly distribute the batter into the prepared muffin liners in the muffin pan.
8. Bake Muffins: Bake in the preheated oven for 15-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when muffins are fully baked.
9. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your moist, flavorful zucchini banana muffins!

Notes

• Make sure to finely chop or grate zucchini to avoid large chunks in the muffins.
• Use ripe bananas for maximum natural sweetness and moisture.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a nuttier flavor, try toasting the whole wheat flour before mixing.
• Maple syrup can be substituted with honey if preferred.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Zucchini Banana Muffins, Whole Wheat Muffins, Healthy Muffin Recipe, Vegan Muffins, Flaxseed Egg Muffins, Naturally Sweetened Muffins