When baking, I have a thing for flour blends. Not the pre-packaged kind you buy, but rather mixing what flours I have on hand to yield various consistencies in muffins, cakes, breads, brownies, and bars. They say baking is a science, and maybe there is something scientific behind my method, but after almost ten years of playing around with gluten-free and dairy-free baking, I find that mixing flours, as opposed to using just one, results in a better shape and texture. Using only almond flour can make the baked good too soft; using only buckwheat flour or oat flour can make the baked good too dense; but a mixture of the three is just right.
I knew I wanted to use both mashed banana and unsweetened applesauce in this recipe. I was making them for my 11-month old as a quick breakfast for him. Both those ingredients seemed very “baby,” although of course I taste tested and they are delicious, so really, they are for everyone. Fruit purees add moisture, while also allowing a decrease in a liquid sweetener. Natural sweetness from fruit is sometimes all you need. That being said, both the buckwheat and oat flours provide a bit more density and “hold” to these muffins, yet they are still moist.
Bake them over the weekend and have them on hand for a quick, nutrient-dense breakfast on the go. Or sit down and enjoy slowly with a bowl of yogurt or green smoothie. They are great for kids and freeze well!
Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Oil-Free}
Equipment
- hand mixer or stand mixer
- 2 bowls
- Jumbo muffin tin
Ingredients
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 1/4 cup dairy-free milk of choice
- 1/4 cup coconut nectar or maple syrup
- 1/2 cup mashed ripe banana equals about 1 large
- 1 teaspoon vanilla extract
- 1 cup grated zucchini water squeezed out; from about 1 medium
- 1/2 cup chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees. Line a jumbo muffin tin with liners or coat with cooking spray (see note if using a regular muffin tin).
- In a large bowl or stand mixer, combine the almond flour, coconut sugar, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the egg, coconut nectar or maple syrup, dairy-free milk, mashed banana, and vanilla extract until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated zucchini and chocolate chips and stir until blended.
- Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
