Need a way to use up an abundance of late summer zucchini? Well, look no further. I have the perfect solution for you.
Simply put, these muffins are awesome and a great way to combine two of my favorite quick breads. They have a long name–Whole Wheat Zucchini Banana Chocolate Chip Muffins–but each part of the name is important and revealing of the muffins’ wonderful components.
The “whole wheat” assures you of the health component. Blah blah blah. Not very exciting, I know, but I had to throw that in there. These muffins have very little sugar but are still sweet and flavorful. “Zucchini” and “banana” demonstrates the main components, the main kinds of flavor–and add a little extra fruit and veggies to your day. And last but not least… “chocolate chips.” Well, I think we all know what those morsels of goodness are… deeelicious!
I made these muffins on a Friday, and by Monday, they were completely inhaled. I need to get my hands on some more zucchini asap! Anyone have some to send my way?
- 2 eggs
- 1/4 cup honey
- 1 cup mashed very ripe bananas [about 2 medium]
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- pinch salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 1/2 cups zucchini, grated [from 2 small or 1 medium zucchini]
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.
In a medium bowl, beat together eggs, honey, banana, brown sugar, and vanilla until well mixed.
In another bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the egg mixture, then add in zucchini and chocolate chips. Stir until just combined, then spoon into muffin cups, filling about 2/3 of the way.
Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cover with foil after 20 minutes if the tops are starting to brown but the center is not fully cooked.
Yield: 16-18 muffins
Time: 40 minutes [10 minutes active]