Gluten-Free Banana Chocolate Chip Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup mashed banana
- 3/4 cup plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups oat flour
- pinch of sea salt
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely shredded zucchini
- 1/3 cup chocolate chips
Method
- Preheat oven to 350 degrees.
- Add the bananas, eggs, Greek yogurt, sugar, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, baking powder, baking soda, sea salt, and cinnamon well mixed.
- Next, place the shredded zucchini in a paper towel and squeeze out all of the excess water. Make sure to get out as much water as possible so your muffins don’t turn out soggy.
- Next add the zucchini and chocolate chips to the batter and stir until well combined. Fill the wells of a greased or lined muffin tin until 2/3rds of the way full with batter.
- Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
- Serve them warm, straight out of the oven, or enjoy them the next day.
Find it online: https://allthehealthythings.com/banana-zucchini-muffins/
