Zucchini Banana Chocolate Chip Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Super moist muffins with the healthy benefits of zucchini and the tastiness of bananas and chocolate. Zucchini Banana Chocolate Chip Muffins are sure to be a family favourite!
- 2 cups zucchini, grated and squeezed dry
- 1 large banana, ripened, mashed
- 1/4 cup butter, melted and cooled
- 1/4 cup honey
- 1/4 cup brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup semi sweet chocolate chips
Preheat oven to 375 degrees. Lightly grease a 12-hole muffin pan with non-stick cooking spray. Set aside.
In a large mixing bowl, use a hand-held mixer to blend together the banana, honey, brown sugar, vanilla, butter, and eggs. Mix very well until everything is very well combined.
Add in the flour, cinnamon, salt, baking powder, and baking soda. With the hand mixer on low, blend just until the flour is mixed into the wet ingredients.
Add the zucchini and 3/4 cup of the chips. Fold into the muffin batter.
Use a large ice-cream scoop to portion the muffin batter into the 12 cavities. Sprinkle the remaining 1/4 cup chocolate chips evenly over the 12 muffins.
Bake for 20 minutes. Remove from oven and allow the muffins to sit in the muffin pan for 5 minutes before transferring them to a wire cooling rack to finishing cooling.
Calories: 262kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 193mg | Potassium: 239mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4.4% | Vitamin C: 5.7% | Calcium: 3.4% | Iron: 12.4%