GDC: After School Snack Ideas

WTTE/WSYX

Vegan Banana Zucchini Chocolate Chip Muffins

Easy, wholesome muffins sweetened with bananas and packed with nutrition. The perfect snack or healthy dessert!

|Makes 12 muffins|

Ingredients

2 Tbsp ground flaxseed + 6 Tbsp warm water

1 1/2 cups whole wheat flour

1/2 cup rolled oats

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 cup warmed coconut oil

1 tsp pure vanilla extract

1/4 cup coconut sugar (or brown sugar)

1/4 cup unsweetened vanilla almond milk

2 medium, very ripe bananas, mashed

1 cup shredded zucchini (one medium-large zucchini), packed, liquid squeezed out

1/4 - 1/3 cup chocolate chips

Instructions

1.Preheat the oven to 350F. Spray a muffin tin with cooking spray or line with muffin cups and set aside.

2.Combine flaxseed and water in a bowl and set aside (this creates flax eggs).

3.Combine flour, oats, baking powder, salt, and cinnamon in a large bowl and set aside.

4.In a smaller bowl, combine warmed coconut oil, vanilla, flax eggs, sugar, and almond milk until thoroughly mixed.

5.Mash bananas with a fork and add to wet mixture. Using paper towels, squeeze the liquid out of the zucchini. Add to the wet mixture and stir until combined.

6.Add wet ingredients to the dry ingredient bowl and stir until just combined. Fold in chocolate chips. Be careful not to over stir.

7.Bake 18-20 minutes or until golden and cooked through. Remove from the oven and let cool for 10 minutes.

8.Enjoy!

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