Yellow Zucchini Chocolate chip, Coconut Muffins

Zucchini season is here and being a Holistic Nutritionist it's important for me to eat seasonally fresh produce. So when I'm not spiralizing them with fresh pesto to make "pasta" topped with nutritional yeast, I love using zucchinis for baking. 

These zucchini muffins are vegan, gluten-free and nut free plus are packed with fibre and protein, making them perfect for snacks or breakfast on the go.

For the muffins:

Zucchini Banana Chocolate Chip Muffins are healthy, moist and insanely delicious!

INGREDIENTS

  • 1 1/2 cups coconut flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons ground cinnamon

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners or spray the tin with avocado oil.
  2. Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
  3. In a medium bowl combine coconut flour, baking powder, baking soda, and cinnamon; set aside.
  4. In a bowl, add mashed banana, coconut oil, honey, vanilla and eggs; mix until smooth. Add in zucchini and coconut milk, and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter -- we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
  5. Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that's okay -- we're making big muffins! Alternatively, you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-

Let me know how you like them!!

Tag me on social media if you do try them out @thesoulfulsprout

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