Zucchini Banana Oat Chocolate Chip Muffins

 

Ingredients  

• 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
• 1/2 cup mashed ripe banana about 1 medium/large or ~4 ounces
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey
• 1/4 cup brown sugar light or dark
• 1 tsp pure vanilla extract
• 2 large eggs at room temperature
• 1 teaspoon ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 cups white whole wheat flour
• 2/3 cup rolled oats
• 1/3 cup semi sweet chocolate chips, mini or regular (I used mini)

Instructions 

1. Preheat the oven to 375 degrees F. Line a muffin tin with liners or use non-stick spray. 
2. Grate the zucchini, then thoroughly squeeze it with some paper towels to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour and oats, then mix on low speed, just until the flour disappears and oats are incorporated. By hand, fold in the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way for 12 regular muffins. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 
6. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

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