Description
Moist, crumbly zucchini muffins packed with warm spices, natural sweetness from banana, and melt-in-your-mouth chocolate chips. A healthy, kid-approved snack using zucchini to add nutrients and moisture.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup melted unsalted butter
1 cup buttermilk
1 cup semi-sweet chocolate chips
2 cups shredded zucchini (grated, excess moisture squeezed out)
1 under-ripe banana, mashed
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add sugars and mix well.
In a separate bowl, mash the under-ripe banana. Add buttermilk, melted butter, and squeezed zucchini. Stir until combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated. Do not overmix.
Gently fold in chocolate chips.
Spoon the batter into prepared muffin cups, filling each about two-thirds full.
Bake for 25-30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure zucchini is thoroughly squeezed of moisture to prevent soggy muffins.
Alternatively, use whole wheat flour or a gluten-free flour blend.
Muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
For a vegan option, substitute butter with vegan oil and buttermilk with a non-dairy alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg