Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
Not as “textured” as the other banana muffin recipe, yet still nutritious.
- 1 cup unbleached white flour (or very finely ground whole wheat)
- ¼ cup packed brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup rolled oats
- 2 eggs
- 2 tablespoons vegetable oil or melted butter
- 1 cup mashed banana (about 2 – 3 bananas)
- ½ cup plain nonfat yogurt
- 1/3 cup mini chocolate chips
Preheat the oven to 400F.
Prepare a muffin tin with paper liners, or grease with oil or butter.
In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder. Whirl the oats in a blender or food processor until they reach the consistency of cornmeal. Whisk oats into the dry ingredients.
In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.
Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips. Do not over mix!
Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.
Cool in the tin for minutes, then finish cooling on a rack.
Makes 11 to 12 regular sized muffins.