Banana Chocolate Zucchini Muffins G/F

🍌🍫 Banana Chocolate Zucchini Muffins G/F, Dairy-Free and Refined Sugar-Free

✨ Moist, rich, and naturally sweet—these muffins are packed with banana, zucchini, and wholesome flours. Perfect as a snack, breakfast treat, or with a spread of nut butter

🥕 Ingredients

• 2 ripe bananas, peeled + mashed
• 2 eggs
• ½ cup nut butter (almond, cashew, or peanut)
• ¼ cup honey (or maple syrup)
• 1 tsp vanilla extract
• 2 Tbsp coconut oil, melted
• 3 cups zucchini, washed + shredded (no need to peel)
• 3 cups almond flour
• ⅓ cup millet flour
• ½ cup cacao powder
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• ¾ cup dark chocolate chips (dairy- free optional)
• Flaky sea salt, for sprinkling

👩‍🍳 Directions

1. Prep: Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin (silicone liners work great).
2. Wet mix: In a large bowl, mash the bananas. Add eggs, nut butter, honey, vanilla, and melted coconut oil. Mix until smooth and well combined.
3. Zucchini: Shred zucchini and squeeze firmly with your hands to remove excess water. Add to the wet mixture and stir in.
4. Dry mix: In a separate bowl, whisk together almond flour, millet flour, cacao powder, cinnamon, baking soda, baking powder, and salt.
5. Combine: Add the dry mixture to the wet mixture. Stir until just combined.
6. Chocolate: Fold in chocolate chips.
7. Fill tins: Divide batter evenly among muffin cups. Sprinkle each with a few extra chocolate chips and a pinch of flaky sea salt.
8. Bake: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Cool: Let muffins cool in the tin for at least 30 minutes before removing.

🌟 Tip: These muffins taste even better the next day once the flavours settle. Store in an airtight container for 3–4 days, or freeze for longer.

Servings: 12 muffins
Prep time: 15 minutes
Bake time: 20–25 minutes