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healthy banana chocolate zucchini muffins

Healthy Sourdough Chocolate Banana Zucchini Muffins

These Chocolate Banana Zucchini Muffins are extra moist, naturally sweetened, and packed with gut-friendly benefits. The addition of sourdough discard makes them easier to digest while adding a light texture. Perfect for a nutrient-dense, chocolatey treat!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
cooling time 10 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 111 kcal

Equipment

Ingredients
  

dry ingredients:

wet ingredients:

  • 1 extra ripe banana, mashed
  • 2 tablespoon butter or coconut oil, melted then cooled
  • ½ cup sourdough discard
  • ¼ cup milk of choice
  • ⅓ cup maple syrup or use honey
  • 1 egg vegan use flax egg
  • 1 cup shredded zucchini

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line 12 muffin tins with a muffin paper. Set aside.
  • In a medium sized bowl, sift together the dry ingredients and set aside.
    1 cup whole wheat flour, ⅓ cup cacao powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
  • Mash the banana in a separate bowl.
    Add the melted and cooled coconut oil, along with the rest of the wet ingredients.
    1 extra ripe banana, mashed, 2 tablespoon butter or coconut oil, melted then cooled, ½ cup sourdough discard, ¼ cup milk of choice, ⅓ cup maple syrup, 1 egg
  • Grate your zucchini. Add the grated zucchini to a few paper towels or towels, press the excess juice out.
    1 cup shredded zucchini
  • Form a well in the center of the dry ingredients.
    In the center add the wet mixture and grated zucchini.
    NOTE: if you're using coconut oil, make sure to mix it quickly, the coconut oil can start to harden up again in the cold wet ingredients and leave you with chunks of coconut oil in your batter.
  • Divide the batter evenly between the 12 muffin tins.
  • Bake in the center rack of the oven for 20-25 minutes, check at 20 minutes:
    If a toothpick inserted into the center comes out clean they are ready!
    Eat these within a few days, or store them in the freezer for up to a month.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1muffinCalories: 111kcalCarbohydrates: 18gProtein: 3gFat: 2.5gPotassium: 196mgFiber: 1.9gIron: 0.59mg
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