What is better than a soft, warm, chocolatey muffin on a cold Fall morning? How about a healthy, soft, warm, chocolatey muffin!
My 3 year old loves these muffins! Any way I can get a few more vegetables into her is a win!
Step 1: Preheat your oven to 350°F and prepare a muffin tin with non-stick spray or cupcake liners. I used 3 different sized muffin tins. mini muffins for the toddler, regular sized for myself and extra large for my husband.
Step 2: In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
Step 3: In another bowl, mush the bananas with a fork. Add in the sugar, eggs, oil, and vanilla. Stir well until fully combined.
Step 4: Slowly add the flour mixture and stir until just combined.
Step 5: Shred your zucchini and squeeze most of the moisture out of it using a cheese cloth. *If you have a very large zucchini, remove any seeds prior to grating.
Step 6: Add in the shredded zucchini and stir until incorporated.
Step 7: Add chocolate chips to the batter and stir until evenly combined. *I filled the mini muffin tin with batter before adding the chocolate chips because my daughter doesn’t need chocolate for breakfast…
Step 8: Scoop batter into each muffin tin slot until 1/2 full.
Step 9: Bake for 22-26 minutes, or until an inserted toothpick is removed practically clean. The tops should be golden brown.
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 2 cups shredded zucchini, drained