Ingredients

The following ingredients have 4 Servings
  • 2 large overripe bananas (about 1 cup, mashed)
  • 1 cup zucchini (shredded)
  • ¼ cup coconut oil (melted)
  • ¼ cup creamy peanut butter
  • 2 TBS maple Syrup
  • 1 tsp vanilla extract
  • 2 eggs (lightly beaten)
  • ¼ cup of coconut flour
  • ¼ cup almond flour
  • ¼ cup cocoa powder
  • 2 TBS coconut sugar
  • ½ teaspoon of baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin (line if desired). Set aside.
  • Combine coconut flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
  • In a large, glass mixing bowl (or on a stovetop over low heat) melt together coconut oil and peanut butter (for about 1 minute on high), stir until combined.
  • Put the zucchini and mashed banana into the container of your Vitamix blender. Blend until smooth (about 15-30 seconds)
  • Add the melted peanut butter/coconut oil mixture, maple syrup and vanilla and blend until smooth.
  • Add eggs and blend until just combined.
  • Pour wet ingredients from the Vitamix into the bowl with the dry ingredients. Stir until completely combined.
  • Gently mix in chocolate chips.
  • Pour about ¼ cup batter into each prepared muffin well until all the batter is used.
  • Bake for 20-25 minutes, until top is set and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes before gently removing each muffing from the pan to a wire rack to cool.
  • Enjoy!