Zucchini Banana Chocolate Chip Muffins

I love how you can google ingredients that you have on hand and want to use up, and there is basically always a recipe that comes to save the day😄 I was looking for a recipe that included zucchini, ripe bananas, and whole wheat pastry flour, and .000001 seconds after I clicked search....BOOM! Ambitious Kitchen's skinny zucchini banana chocolate chip muffins came up. Nailed it. Ambitious kitchen is one of my favorite food bloggers (I follow her blog, I follow her Instagram page, and I even added her on Snapchat...I feel like I know her personally at this point!😉). She's hilarious and makes some incredible and healthy foods! So of course when I saw this recipe pop up first, I just knew it had to happen.  

These muffins are healthy, low fat, moist (yeah i went there, I love this word. Judge me. I like to be different from the world.), and the perfect snack, dessert, or part of breakfast! My familia thoroughly enjoyed them because they were gone after 2 days. I think they taste best warm, so either try one when it comes out of the oven or warm them up! MMMM. So good. 

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 2 medium ripe bananas, mashed
  • 1 heaping teaspoon melted coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 egg whites
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 2 tablespoons unsweetened applesauce
  • 1/3 cup nonfat plain greek yogurt (I used Fage)
  • 1/2 cup mini or regular chocolate chips (I used semi-sweet)

Directions:

  1. Preheat oven to 375°F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
  3. In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
  4. In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter -- we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
  5. Evenly divide batter into muffin cups. Bake for about 20 minutes or until a toothpick inserted into the middle comes out clean. I took my muffins out at 20 minutes, but I think I could've taken them out just a tad bit sooner, so you'll just need to adjust your cooking time depending on your oven.
 Fage plain greek yogurt sweetened with french vanilla stevia drops topped with a juicy peach, blackberries from the farmer's market, Purely Elizabeth granola (MY FAVORITE), and one of these zucchini banana bread chocolate chip muffins! It was a perfect addition to my usual greek yogurt bowls.

Fage plain greek yogurt sweetened with french vanilla stevia drops topped with a juicy peach, blackberries from the farmer's market, Purely Elizabeth granola (MY FAVORITE), and one of these zucchini banana bread chocolate chip muffins! It was a perfect addition to my usual greek yogurt bowls.