CHOCOLATE ZUCCHINI BANANA MUFFINS
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Recipe type: Muffin
Prep: 
Cook: 
Total time: 
Serves: 10
 
Moist, dense, healthy, and remarkably cupcake-like!
Ingredients
  • 1¼ cups all purpose flour
  • ¼ cup unsweetened cocoa
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of cinnamon
  • ¼ tsp salt
  • ¼ cup buttermilk or soured milk
  • 1 large egg, lightly beaten
  • ⅓ cup honey
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 large ripe banana, mashed
  • 1 cup grated zucchini, unpeeled
  • ⅓ cup semisweet chocolate chips, plus about 50 to sprinkle on top (I like miniature ones best in muffins)
Instructions
  1. Preheat oven to 375°F and line a 12-cup muffin pan with baking cups; lightly coat baking cups with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture.
  3. Combine buttermilk, egg, honey, oil, vanilla, banana, and zucchini in a medium bowl; add to flour mixture and stir just until combined. Stir in ⅓ cup chocolate chips. Don't overmix, but do ensure there are no dry flour bits left.
  4. Divide batter over 10 muffins cups (make sure you coated them with cooking spray or these muffins will be sticky!), then sprinkle a few individual chocolate chips over muffins for effect :)
  5. Bake for 14-16 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 2 minutes before removing.
  6. Serve warm or store at room temperature for 2-3 days. I prefer to store them in an airtight container and freeze, reheating in the microwave for 25-30 seconds as needed.
Notes
This recipe doubles well and freezes well. I have also made these substituting a "chia egg" for the egg - 1 Tbsp chia seeds + 3 Tbsp water, let sit for 3 minutes to gel and use as you would use an egg.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/08/chocolate-zucchini-banana-muffins/