Description
Moist and flavorful zucchini banana chocolate chip muffins, perfect for a healthy snack or breakfast treat. These muffins combine the natural sweetness of ripe bananas with shredded zucchini and melty chocolate chips for a deliciously balanced bite.
Ingredients
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
2 ripe bananas, mashed (about 1 cup)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and combined.
Add the mashed bananas and shredded zucchini to the wet mixture and stir until evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes