My healthy wheat flour chocolate banana zucchini muffins are a great recipe for harvest season! I made my dairy free chocolate banana zucchini muffins with fresh zucchini, bananas, whole wheat flour, cacao powder, and other healthy ingredients. They make the perfect snack!
Preheat your oven to 350 degrees F and line 12 muffin tins with a muffin paper. Set aside.
In a medium sized bowl, sift together the dry ingredients: 1 ¼ cup whole wheat flour, ⅓ cup cacao powder, 1 teaspoon baking soda, ¼ teaspoon salt. Set these aside.
Melt the coconut oil in the microwave in a heatproof dish. Allow it to sit and cool while you mix your wet ingredients. NOTE: hot coconut oil can begin to cook your egg and you will end up with little chunks of cooked egg in your batter!
Mash the banana in a medium sized bowl. Add the ⅓ cup maple syrup, 1 egg, and ½ cup milk, whisk to completely combine.
Grate your zucchini. Add the grated zucchini to a few paper towels or towels, press the excess juice out.
Form a well in the center of the dry ingredients.In the center add the banana mixture, the grated zucchini, and the melted coconut oil.NOTE: 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.This recipe was adapted from ambitious kitchen's recipe for these muffins!