Chocolate Chip Zucchini Banana Muffins (Edit recipe)

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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!

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PREP TIME

10 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

13

Serves: 10

Ingredients

0.5 whole Zucchini
1 whole Banana
1 whole Egg
0.25 cup Brown Sugar
1 tsp Pure Vanilla Extract
2 Tbsp Olive Oil
2 Tbsp Pure Maple Syrup
1 cup Almond Flour
0.5 cup Beth Blends Gluten Free Gravy Mix
0.5 cup Gluten Free Rolled Oats
1 tsp Baking Powder
0.25 cup Vanilla Protein Powder
0.5 cup Baking Chocolate Chips

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	11 g
Carbohydrates:	20 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	94 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.