Chocolate Chip Zucchini Banana Muffins
These chocolate chip zucchini banana muffins may be a mouthful to say, but they are absolutely delicious. These muffins not only have hidden veggies in them, but they also have protein. They’re perfect for an on the go breakfast!
10 minutes
15 minutes to 18 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 209 |
| Fat: | 12 g |
| Carbohydrates: | 24 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 94 mg |
| Fiber: | 4 g |
| Sugars: | 8 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 0.5 whole0.5 whole0.5 whole Zucchini
- 1 whole1 whole1 whole Banana
- 1 whole1 whole1 whole Egg
- 0.25 cup0.25 cup0.25 cup Brown Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 cup1 cup1 cup Almond Flour
- 0.5 cup0.5 cup0.5 cup Beth Blends Gluten Free Gravy Mix
- 0.5 cup0.5 cup0.5 cup Gluten Free Rolled Oats
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder
- 0.5 cup0.5 cup0.5 cup Baking Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees and line a muffin pan with cupcake liners. Set aside.
- In a blender, add your zucchini, egg and banana. Blend until all combined. Pour into a mixing bowl. Add in brown sugar, vanilla extract, maple syrup and olive oil. Stir together. Then add in your gluten free flour, almond flour, rolled oats, protein powder and baking powder. Stir together. Fold in chocolate chips.
- Pour batter into the muffin pan. Place pan in oven and bake for 15-18 minutes or until completely cooked in the middle. Enjoy!
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