Banana Chocolate Chip Zucchini Muffins
Super moist banana chocolate chip muffins made healthier by using whole wheat flour, applesauce and adding zucchini.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 36 muffins
- 3 overripe bananas (I put mine in the freezer and let them thaw before using)
- 2 1/2 cups shredded zucchini
- 2 tsp vanilla
- 5 large eggs
- 1 1/2 cups brown sugar
- 1 cup unsweetened applesauce
- 1/2 cup canola oil or oil of choice
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 1/2 cups chocolate chips optional
Preheat oven to 325 degrees F (you can do 350 if using light colored pans) and line 3 12-cup muffin pans with paper liners.
In a large bowl, mash bananas with a whisk. Add zucchini, vanilla, eggs, brown sugar, applesauce and oil and whisk well to combine.
Add flours, salt, baking powder, baking soda and cinnamon all at once and whisk until just combined (you want them evenly distributed, but don't overmix). Stir in chocolate chips if desired.
Spoon batter into paper liners and bake at 325 for 20-22 minutes, until a toothpick comes out clean.
Let rest 10 minutes before removing from the pan to cool completely.
Calories: 186kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 118mg | Fiber: 2g | Sugar: 16g