Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter.
Ingredients
- 2 medium zucchini, grated
- 2-3 over-ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
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Instructions
- 1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
- 2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.
- 3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
- 4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- 5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
- 6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!
Source
Original recipe: View Original