If you ever find yourself stuck with a whole bunch of very ripe bananas that you never used for smoothies, and a humongous zucchini that was gifted to you by a farmer friend, make these muffins. They are soft, moist, flavorful, and only sweetened with honey. I ended up doubling the original recipe due to the amount of bananas and zucchini I had.
2 medium zucchini (2 cups of grated zucchini before squeezing the water out)
2-3 ripe mashed bananas (1 cup)
1/3 cup melted coconut oil
1/3 cup honey (1/2 cup for sweeter muffins)
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups of whole wheat flour or all purpose flour (I used both)
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup of chocolate chips
Preheat the oven to 350 degrees and line 18 cupcake tins.
First the zucchini needs to be grated and laid out on a clean kitchen towel. Sprinkle with some salt (1/2 teaspoon) to get even more moisture to come out, let it sit for a few minutes, and then squeeze it out. You should end up with 1 cup of squeezed zucchini.
The coconut oil needs to be melted, and cooled slightly. Mash the bananas and then add the coconut oil and zucchini to a large bowl. Mix in honey, vanilla, and eggs as well.
Add the dry ingredients (flour, baking soda, salt, and cinnamon) to the bowl as well, they can also be mixed seperately and then added into the wet ingredients but I didn't do that and nobody died. Mix everything together until just combined, and then fold in the chocolate chips.
This recipe should make 18 muffins so plan accordingly.
These only last about 3 days on the counter, I made so many that 2 of them were still around 3 days later and they got moldy :(
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