Chocolate Zucchini Banana Muffins

Muffins are simple, quick and when made properly- nutritious! If you need an alternative to Seed Muffins, these Chocolate Zucchini Banana muffins are just the thing! Full of delicious ingredients and without processed sugar.

Everyone loves muffins right? But giving them a chocolate appeal makes them even better! This recipe was adapted from Ifoodreal and I love it.

The muffins are moist, filling and chocolatey! I personally love that the muffins turned out so sweet without any processed sugar and it’s an easy way to sneak a veggie into your diet. You can easily swap the add-ins to include any of your favorites but regardless, the recipe base is extremely tasty.

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Ingredients In Chocolate Zucchini Muffins

• 1 egg
• 5 very ripe bananas, mashed
• 1 medium zucchini, shredded
• 1/3 cup maple syrup
• 3 tbs onlive oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4cups whole wheat flour
• 2 tbs raw cacao powder
• 1/2 cup walnuts

Tools You May Find Useful

• Mixing bowls
• Trigger Ice Cream Scoop
• Silicone muffin tray

How To Make Chocolate Banana Zucchini Muffins

Preheat Oven to 375. Combine all dry ingredients (except walnuts) into one bowl and all wet ingredients into another.

Add wet into dry and mix until everything is coated.

Add in the walnuts and mix again. Portion into a greased muffin tray or 12 silicone cups.

Bake for 22 minutes turning halfway through or until an inserted toothpick comes out clean. Let muffins cool in tin for five minutes before removing.

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Chocolate Banana Zucchini Muffins

Author Fit as a Mama Bear

Ingredients

• • 1 egg
• • 2.5 very ripe bananas mashed
• • 1 medium zucchini shredded
• • 1/3 cup maple syrup
• • 3 tbs onlive oil
• • 1 tsp vanilla extract
• • 1 tsp baking powder
• • 1/2 tsp baking soda
• • 1 1/4cups whole wheat flour
• • 2 tbs raw cacao powder
• • 1/2 cup walnuts

Instructions

1. Preheat Oven to 375. Combine all dry ingredients (except walnuts) into one bowl all dry into another. Pour wet into dry and mix until everything is coated.
2. Add in the walnuts and mix again. Portion into a greased muffin tray or 12 silicone cups. Bake for 22 minutes turning halfway through or until an inserted toothpick comes out clean. Let muffins cool in tin for five minutes before removing.

Nutrition Facts

Chocolate Banana Zucchini Muffins

Amount Per Serving (12 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Zucchini Banana Muffins make a tasty (and nutritious!) snack for both mamas and toddlers! They’re simple to make and freeze well so there’s no excuse not to have some on hand for portable snacks!

Looking for more tasty snacks? Check out these super healthy Seed Muffins or tasty Cheesecake Mini Bites!

What about you, what’s your healthy chocolate snack?