Chocolate Zucchini Banana Muffins

SnacksBreakfast
Written By Delaney Butler

Zucchini Banana Muffins (with optional chocolate protein) make a great morning breakfast or afternoon snack.

MUFFIN INGREDIENTS:

  • 2 C. rolled oats (or oat flour)

  • 3 ripe bananas, mashed

  • 1 C. grated zucchini

  • 2 large eggs

  • 2 Tbsp. avocado oil

  • 1 tsp. vanilla

  • 1 tsp lemon juice

  • 1 tsp. baking soda

  • ½ tsp. salt

  • 1 ½ tsp. cinnamon

  • 2/3 C. chocolate chips

  • optional: add 1 scoop of chocolate protein powder

  • optional: add 1 Tbsp of cocoa powder

Directions:

  • Mash bananas in a large bowl, then add zucchini, eggs, vanilla, oil, and lemon juice, and mix.

  • Add dry ingredients (flour, baking soda, sea salt, and cinnamon) then mix.

  • Stir in chocolate chips.

  • Pour into prepared muffin tins and bake 20-25 minutes at 350.

  • Let cool for 30 minutes.

Muffins can be cooled, individually wrapped, and stored in the freezer (or in glass containers in the fridge for 3 days). Defrost over night in the fridge, and let get to room temperature before serving (or heat up for 60 seconds in the microwave.)

Delaney Butler
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