There is something about a jumbo muffin. I don’t know if it is because they always look so delicious, staring back at you from the coffee shop counter, or because their size gives them more oomph, but I always prefer to bake them over the regular. So when it came to me that I wanted to create a healthier chocolate chip zucchini banana muffin, I immediately whipped out my larger muffin tin.
The combination of chocolate chips, banana, and grated zucchini (which you really can’t taste, but makes you feel good that you snuck in a vegetable), is so good in this recipe. I made one without chocolate chips for my 10 month old and he was doing a happy dance while eating it (he must have gotten that from me). I am definitely going to keep these in the baking rotation for a feel good breakfast I can feel good about! Even though they are amazing on their own, I suggest topping with nut butter or even an extra drizzle of chocolate if enjoying one for dessert. They can go both ways!
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.
Notes
