Delicious Whole Wheat Banana Zucchini Chocolate Chip Muffins
Enjoy these moist and flavorful whole wheat muffins, bursting with banana, zucchini, and chocolate chips, perfect for a healthy breakfast or snack.
Equipment
- mixing bowls
- whisk
- spatula
- muffin tin
- wire rack
- food processor or blender (for oat flour)
- Measuring cups and spoons
Ingredients
- 1 ½ cups oat flour
- ⅓ cup rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 eggs
- 1 cup grated zucchini water squeezed out
- 1 banana mashed
- 2 Tbsp unsweetened applesauce
- 3 Tbsp coconut oil melted and cooled
- ¼ cup honey
- 1 tsp vanilla extract
- ¼ cup mini dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tins.
- In a large bowl, whisk together the oat flour, rolled oats, baking soda, cinnamon, and salt. Set this dry mixture aside.
- In a separate bowl, combine the eggs, grated zucchini, mashed banana, applesauce, melted coconut oil, honey, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to over-mix the batter.
- Gently fold in the mini dark chocolate chips.
- Divide the batter evenly into 24 mini muffin cups or 12 regular muffin cups, filling them almost to the top.
- Bake mini muffins for 15-17 minutes, or regular muffins for 23-25 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Oat flour can be made by blending rolled oats. Grate and squeeze excess water from zucchini before use. Melt and cool coconut oil before adding to wet ingredients. Honey can be substituted with maple syrup, and coconut oil with other fats. Chocolate chips can be swapped for nuts or berries.