These muffins are so delicious and make a great snack or a great breakfast on the go! I tried them a couple different ways. One time I used all coconut flour and the second time I subbed in the protein powder. Both were delicious. I also made some in the muffin tin and some like cookies. I think I like the cookies best because I don't have to bother with peeling off the paper. Your call.
1 large plantain, green*
2 small bananas, ripe*
1/2 cup nut or seed butter of choice
1/4 cup butter or coconut oil, or avocado oil melted
1 tsp. vanilla extract
1 cup coconut flour (or try 1/2 cup coconut flour and 1/2 cup protein powder)
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
1 cup shredded zucchini
1/4 cup dairy-free mini chocolate chips, divided
Preheat oven to 350℉
Line the wells of a 12-count muffin pan (or 36-count mini muffin pan) with muffin liners.
Place plantain, bananas, eggs, nut or seed butter, ghee oil and vanilla in a high power blender (such as a Vitamix or Ninja) or food processor. Blend until smooth.
Remove the lid and add the coconut flour, protein powder if using, baking soda, baking powder and salt and blend again. Add shredded zucchini and 3 tablespoons of chocolate chips and stir well with a spoon right in the blender containers.
Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon chocolate chips.
Place in preheated oven on the middle rack and bake 16-18 minutes for regular-sized muffins (12-15 minutes for mini muffins) or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool for 5 minutes before removing muffins from the pan. Allow muffins to cool completely before storing.
Store leftovers in a covered container on the counter for up to 2 days, or in the fridge for up to 5 days. Muffins may be frozen for longer storage.
I found that they only last about 5 days so I recommend freezing a few right away.
Look up Grain Free Double Chocolate Zucchini muffins on Myfitnesspal to log in your journal!
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