Oatmeal Zucchini Chocolate Chip Muffins (GF)
Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour and a touch of sweetness from honey and sugar. With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.
INGREDIENTS
- 2 cups shredded zucchini, unpeeled, about 2 small zucchini
- ½ cup mashed ripe banana , about 2 small
- ¼ cup olive oil, or other vegetable oil
- ¼ cup raw honey, liquid type
- ¼ cup sugar, brown, raw brown sugar or white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temp
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda, check expiration date
- ½ teaspoon baking powder, check expiration date
- ½ teaspoon kosher salt
- 2 cups oat flour, I used homemade
- ⅓ cup chocolate chips, mini or regular, semi-sweet or dark
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
- In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!
- Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
- Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
- Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!
NOTES
- Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
- FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with a hints of vanilla, cinnamon, and sweetness from honey, sugar and chocolate chips.
- Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
- Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 206kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 179mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 85IUVitamin C: 4mgCalcium: 34mgIron: 1mg
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