Tuesday, May 28, 2013

Chocolate Zucchini Banana Muffins

My husband wasn't terribly excited when I decided to make these "Hippie Muffins" as he called them. 
Let's just say he ended up being pretty excited about the end result.

Like I said before, I looove squash. Zucchini being one of my favourites. This recipe is perfect if you end up with a bunch of leftover zucchini if you're ever making THIS recipe. 

Original recipe found at Hidden Ponies


1 1/4 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
pinch of cinnamon 
1/4 teaspoon salt
1/4 cup buttermilk
1 large egg beaten
1/3 cup honey
2 Tablespoons coconut oil
1 teaspoon vanilla extract
1 large ripe banana, mashed
1 cup grated zucchini
1/3 cup chocolate chips (optional)

Preheat oven to 375F then line muffin tin with baking cups and set aside. 
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, cinnamon, and salt. 
Make a well in the centre.
In a separate bowl, combine buttermilk, egg, honey, coconut oil, vanilla extract, banana, and zucchini.
Add to the dry ingredient mixture and stir until just combined. 
Stir in the chocolate chips, being sure to not over mix.
Divide batter into the muffin tin, using about 1/3 cup of batter for each.
Bake for 14-16 minutes, or until a toothpick comes out clean.

- Arianne

* To make recipe egg-free, use 1 Tablespoon of chia seeds and 3 Tablespoons of water. Let sit for 3 minutes, then use as you would the egg. 

No comments:

Post a Comment