So here’s the story on these chocolatey, sweet muffins of deliciousness. My son had a request for “chocolate muffins” the other day. In typical fashion, I took this request to heart but of course, I had to do something to doctor them up. If there’s a chance that I can sneak in something green, you better believe it’s gonna happen. And here’s the deal folks, zucchini is magical. You heard it here today…please trust us…you can shred zucchini and throw it into so many different recipes and “the people” won’t even know! We do it all the time in sauces, breads, muffins and all kinds of other dishes as well.
You start by simply combining the wet ingredients into a bowl. Shred up that zucchini and add it in there too. This recipe is really fast and easy. That’s probably why we like it so much. Well, that and the fact that these muffins are like outa this world!! They are so moist (yep, said it) and super chocolatey. And don’t forget…they have zucchini so they are good for you!
After you combine the wet ingredients, just slowly add in the dry one’s and give it a stir. Look at how good that looks! Yum. Just don’t overmix your batter now…that will give your muffins a tuff texture. Nobody likes a tough muffin. Right? So, get the batter nicely mixed and fill those muffin cups about 2/3 full…top with a few extra chocolate chips if you’re feeling crazy, and pop them in the oven for about 15 – 18 minutes. Keep an eye on them so you don’t overcook them. You are gonna thank us for these…we know it!
- 1 banana - smashed
- 1 egg
- ¼ C coconut oil
- 1 Tbs. 0% greek yogurt
- 1½ tsp vanilla
- 1 Tbs. pure maple syrup
- ¼ C almond milk
- 1 C shredded zucchini
- 1½ C flour
- ½ C packed brown sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 Tbs. cocoa powder
- ⅓ C chocolate chips + more for top
- Preheat oven to 325°
- In a medium bowl, mix egg, coconut oil, greek yogurt, vanilla, maple syrup and almond milk until combined.
- Add in the cocoa powder, salt, baking soda, brown sugar, and flour and stir thoroughly. Fold in the banana, zucchini and chocolate chips.
- Line muffin tin with paper liners and fill cups about ⅔ full with mixture. Sprinkle tops with a few additional chocolate chips. Bake for 15-18 minutes until cooked through.
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