There is something warm and comforting about banana bread. Paired with a cup of tea, it’s one of my favorite winter afternoon snacks.
Of course, my kids aren’t fans of the loaf variety — but make it in the form of a mini-muffin and they disappear instantaneously.
These banana zucchini muffins are a huge hit in our house. The kids love the little bit of gooey chocolate. I like that they’re getting some green veggie mixed in. Perfect breakfast treat or snack.
banana zucchini chocolate chip mini-muffins
Adapted from Averie Cooks ⎟ Makes 30 mini-muffins
- 1/2 cup granulated sugar
- 1/3 cup coconut oil, melted
- 1/4 cup light brown sugar, packed
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 egg, beaten
- 2 ripe bananas, mashed
- 1 zucchini, shredded
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/2 cup mini chocolate chips
Preheat oven to 400 F. Grease your mini-muffin pans with cooking spray (I used organic PAM spray with olive oil).
In a large bowl, mix sugars, coconut oil, whole milk, vanilla extract, cinnamon, and egg. I used my Kitchen Aid Mixer on a medium speed. Add banana. When banana is well-mixed, add zucchini.
In a separate bowl, whisk together flour, baking powder, and salt. I like to whisk instead of sift — but you could sift, too.
Stir flour mixture into banana zucchini mixture. Mix until well-combined. Fold in mini-chocolate chips.
Fill each muffin cavity about 1/2 way full. Bake at 400 F for about 8 minutes. Reduce heat to 350 F and cook until a toothpick inserted comes out clean (about another 3-5 minutes).
Allow muffins to cool for 5 minutes before removing from pan.
Get out of the way — the muffin monsters in your house will soon descend on the kitchen and devour them!