I hate baking, I really do, but I’ve made muffins like this so many times I am getting to the point where I can do it with my eyes closed and it doesn’t seem so bad. When recipes call for a mixer or blender, forget it. These muffins are made in one bowl with a minimum of dirty dishes – can we say winner?!
I had all these bananas to make a different recipe that never materialized so when soccer was cancelled this morning due to rain, it was a perfect unexpected slow moment in my weekend to get these made. I LOVE keeping muffins on hand for snacks for the kids. They feel like they are getting a real “treat” when the only trace of sugar in these babies is a scant 1/3 cup of maple syrup. I just feel like it’s a winning parent moment. I also love these because once they have cooled, I dump them all in a ziploc bag and throw them in the freezer. 1). This prevents me from the need to “eat them all while they’re fresh” and 2). they are an awesome lunchbox staple. I just pull one or two out the night before I need them and they defrost in the fridge overnight.
I kind of made this recipe up as I went along but they seemed to be a hit with the kids. My non-banana eater likes them and no one minded the green zucchini flecks!
Whole Wheat Banana Zucchini Chocolate Muffins
Makes 12 Muffins
- 1½ cups whole-wheat flour (*GF flour can be substituted)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup (1 stick) butter, melted
- ⅓ cup pure maple syrup
- 2 very ripe bananas, peeled (the riper they are the sweeter they’ll be)
- 1 medium zucchini, shredded, with liquid squeezed out (put the shredded zucchini in a dish towel or paper towel to get rid of excess liquid)
- 1/4 mini chocolate chips (I’m a big fan of the Enjoy Life chocolate chips)
- Preheat the oven to 350F. Spray a 12-cup muffin tin with coconut oil or other non-stick cooking spray.
- In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a hole in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.
- In a small bowl mash the two bananas together with the back of a fork.
- Shred the zucchini and squeeze out the extra liquid (don’t forget this step!)
- Carefully fold the bananas and zucchini into the muffin batter and distribute evenly into the 12 muffin cups. Top with chocolate chips. Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 18-20 minutes. 18 was perfect in my oven.