Zucchini Packed Banana Chocolate Protein Muffins (Vegan) (Edit recipe)

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Loaded with finely-grated zucchini (the kids will never notice), these delicious dairy-free + egg-free muffins have the best moist and fluffy texture. Adding extra pure vanilla extract (plus using vanilla protein powder) gives these lower-sugar muffins a wonderful vanilla-banana flavor with each bite enhanced by dark chocolate chunks. Perfect for breakfast or a snack.

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PREP TIME

10 minutes

COOK TIME

23 minutes to 26 minutes

INGREDIENTS

Serves: 12

Ingredients

0.5 cup Plant Based Butter, 1 Stick; Softened at room temperature
0.333 cup Cane Sugar, Organic
1 whole Zucchini, 1 cup packed, finely grated zucchini (1 medium zucchini); see notes
2 tsp Pure Vanilla Extract
2 tsp Apple Cider Vinegar
1.333 cups All Purpose Flour
0.5 cup Vanilla Protein Powder, Vegan
1 tsp Baking Soda
0.5 tsp Salt
3 whole Banana, Very ripe, mashed (3 medium-size bananas)
0.333 cup Unsweetened Vanilla Almond Milk, To make nut-free, sub your choice of milk
1.25 cups Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)

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Process

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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°. Lightly spray 12 cup, nonstick muffin pan with nonstick spray; set aside.
Add plant butter, sugar, grated zucchini, vanilla extract and vinegar to large bowl. Using hand mixer, beat to combine on med-high speed.
In medium bowl, whisk to combine flour, protein powder, baking soda and salt. Add dry mixture to bowl with plant butter mixture; beat to partly combine.
Add mashed banana & almond milk; beat to combine.
Stir in chocolate chunks.
Fill prepared muffin cups to the top. Bake on middle rack of oven for 23-26 minutes, or until toothpick inserted in center comes out clean.

Notes

Use microplane zester to finely grate zucchini. Zucchini will be so finely-grated that it basically “melts” into the batter, with only tiny flecks of green still partly visible. You will not taste the zucchini yet it will enhance the texture and nutritional value of the muffins.

Store in airtight container at room temperature for up to 2 days, then store in fridge for additional 2 days. Muffins also freeze well, when individually wrapped in plastic wrap, then stored in a resealable freezer bag (make sure to remove all air from freezer bag before sealing). Freeze for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	7 g
Carbohydrates:	26 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.