Ingredients

The following ingredients have 12 Servings
  • 1 large egg
  • 3 large very ripe bananas ((1 cup) mashed)
  • 1 cup grated zucchini (packed and not squeezed)
  • 1/4 cup maple syrup or honey
  • 3 tbsp any mild tasting oil
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups whole wheat flour or spelt flour
  • 3.5 oz dark chocolate bar (coarsely chopped)
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, whisk the egg. Add bananas and mash well.
  • Add zucchini, maple syrup, oil, vanilla extract, baking powder, baking soda and salt. Whisk to combine.
  • Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough. Add chocolate chunks and give a few more gentle stirs.
  • Fill each tin almost full with batter (I used trigger ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off more.