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Whole Wheat Zucchini Chocolate Chips Muffins

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Servings: 12
Ingredients Method

Ingredients
  

  • 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
  • 1 medium ripe banana mashed
  • 1/4 cup 59ml melted and cooled coconut oil
  • 1/4 cup 59ml pure maple syrup
  • 1/4 cup 37.5g coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups 192g whole wheat pastry flour
  • 1/3 cup semi-sweet chocolate chips
  • Chocolate chips to top

Method
 

  1. Preheat the oven to 190C.
  2. Line 12-cup muffin tin with paper liners.
  3. Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.
  4. In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.
  5. Mix the cinnamon, baking soda, baking powder, and salt into flour.
  6. Add flour into wet ingredients and mix until moisten but still lumpy.
  7. Fold in the zucchini and chocolate chips.
  8. Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.
  9. Top with chocolate chips.
  10. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.