Yes, more zucchini. And, yes, I bake. I actually love to bake! My body doesn’t love when I bake. I am still working on taking baked goods and making them healthy. For me it seems harder than when I am cooking actual meals. Though I do have to say that this recipe was pretty easy to make healthy.
My kids love muffins. I make them for them to eat before school. These Chocolate Chip Banana Zucchini Muffins are SO soft, moist and flavorful from the combination of the finely shredded zucchini and sweet mashed banana and they are healthy! No oil, very low in sugar, no dairy, no eggs! The no eggs, I wasn’t really looking to do honestly. That came about because I had no eggs and was to
lazy busy to go to the store and get some. So I started researching egg alternatives and found flax seed eggs. I already had the ground flax seed and since flax is so good for you, I figured it was a win win situation! They stick with you throughout the morning as well. No hunger pains an hour after eating!
So you start by combining all the wet ingredients together (looks gross) in a bowl. Quick side note on the zucchini, you want to grate it on the smallest size. No one wants huge chunks of zucchini in their muffins. There is no need to squeeze all the moisture out. Since we are not using oil we want the moisture so the muffins aren’t dry. If there is a lot of liquid that is in the bottom of your bowl after grating the zucchini, you can dump that out.
In the mixing bowl of a stand mixer I placed all of the dry ingredients and give it a quick whisk to make sure it was evenly distributed. I then added the paddle attachment and added the wet ingredients to the dry. Mix on low only till everything is combined! DO NOT OVER MIX! Below is the complete recipe! Enjoy!