It’s zucchini season once again!
Not like it really matters… there are always decent zucchini to be found in the produce section of my local grocery store.
Unlike fresh summer fruit (and tomatoes, well including tomatoes) which taste like hard, watery disappointments any other time of year.
Well really I just wanted some chocolate muffins.
Soooo in order to make this muffin dream come true, I had to think of ways to add some health into the mix.
That’s where the zucchini comes in.
All you have to do is combine grated zucchini, very ripe mashed banana, unsweetened applesauce, pure vanilla extra, real deal maple syrup, melted refined coconut oil, rich cacao powder (or cocoa powder), and ground cinnamon, along with whole wheat flour, all-purpose flour, baking soda, and salt!
Stir some dark chocolate chips in there for an extra chocolatey treat.
So yeah, these bad boys contain veggies, fruit, and fiber!
Oh and they’re vegan.
Serving size = the whole batch?
Haha just kidding…
But do enjoy these guys warm when the chocolate chips are nice and melty. (You can nuke a room temp muffin for 10-15 seconds to get the same mouth-watering chocolatey results.)
And a generous drizzle of creamy peanut butter never hurts!
P.S. Make sure your banana is speckled all over like crazy. The riper the banana, the sweeter it will be (which you want!). Also, riper banana = moister muffins.
P.P.S. Do. Not. Overbake. Watch those things like a hawk. Dry muffins are terrible, let’s be honest here. Baking times will vary depending on your oven and tin.
P.P.P.S. If you want some gluten-free muffin action, simply swap in your favorite all-purpose gluten-free flour blend for the regular whole wheat and all-purpose flours (use 1 cup of flour total).
P.P.P.P.S. If you’re dumping in some choc chips (do it) make sure to use dairy-free chips to make these guys 100% vegan.
P.P.P.P.P.S. Toss some toasted chopped walnuts into the batter for a little more protein and a bit of crunch.