Gluten-Free Banana Chocolate Chip Zucchini Muffins

Name: Gluten-Free Banana Chocolate Chip Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Banana (1 cup mashed banana); ¾ cup Greek Yogurt (3/4 cup plain Greek yogurt); 2 pieces Egg (2 eggs); 1 tsp Vanilla (1 teaspoon vanilla extract); ½ cup Brown Sugar (1/2 cup brown sugar); 1 ½ cup Oat Flour (1 1/2 cups oat flour); 0 pieces Sea Salt (pinch of sea salt); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Baking Powder (1/2 teaspoon baking powder); 1 cup Zucchini (1 cup finely shredded zucchini); ⅓ cup Chocolate Chip (1/3 cup chocolate chips)

Gluten-Free Banana Chocolate Chip Zucchini Muffins - Breakfast (American)

30 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 350 degrees.
2Add the bananas, eggs, Greek yogurt, sugar, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, baking powder, baking soda, sea salt, and cinnamon well mixed.
3Next, place the shredded zucchini in a paper towel and squeeze out all of the excess water. Make sure to get out as much water as possible so your muffins don’t turn out soggy.
4Next add the zucchini and chocolate chips to the batter and stir until well combined. Fill the wells of a greased or lined muffin tin until 2/3rds of the way full with batter.
5Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
6Serve them warm, straight out of the oven, or enjoy them the next day.