Chocolate Chip Zucchini Muffins (Vegan & Gluten-Free)

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Summary

Yield
Muffins
SourceRecipe by Elena Palermo
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

Looking for a creative way to use up your seemingly endless supply of zucchini from your garden or CSA? Try these simple, healthy, muffins. The zucchini and banana combined make these muffins sweet, moist and chewy. Undetectably vegan and gluten-free, so they’re sure to please a crowd! Perfect for an on-the-go breakfast, or sweet treat. 

Ingredients

6
banana (very ripe)
4 cups
oats (whole rolled)
1/3 cup
maple syrup
1/3 cup
peanut butter (smooth)
1/2 teaspoon
vanilla
1 teaspoon
baking soda
1 teaspoon
baking powder
1 cup
zucchini (shredded)
1 teaspoon
cinnamon
1 cup
chocolate chips, dark
1/4 teaspoon
nutmeg
1/2 teaspoon
salt

Instructions

Preheat oven to 350° F. Coat muffin tin with cooking spray or use muffin liners. In a food processor, add rolled oats and pulse until they are a powder-like consistency. Place oats in a large bowl and add cinnamon, nutmeg, baking soda, baking powder and salt. Stir to combine.
In separate large bowl, add bananas and begin mashing with a fork until completely smooth. Add shredded zucchini, maple syrup, peanut butter, vanilla, and chocolate chips. Stir to combine. Slowly begin to add the dry mixture to the wet mixture and mix until dry ingredients are just incorporated.
Use an ice cream scoop to place one scoop of batter in each muffin tin. Bake muffins for 30 minutes or until golden brown on top. Enjoy immediately or place in fridge and store up to 1 week.