Double Chocolate Muffins
Treat yourself to these double chocolate muffins: rich chocolate meets the hidden goodness of banana and zucchini for a soft, decadent treat!
In the collections
The ingredients
- 5 tbsp water
- 2 tbsp ground flaxseed
- 2 ripe bananas, mashed
- 1 medium zucchini, finely grated and squeezed to remove water
- ¾ cup sugar
- ½ cup coconut oil, melted
- ½ cup dark chocolate chips, plus more for topping
- 1 tsp vanilla extract
- 1 cup whole wheat flour, or 1:1 gluten-free flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- salt
The method
- Preheat the oven to 350°F (180°C).
- In a small bowl, mix the ground flaxseed with the water. Let thicken for 5 minutes.
- Grease a muffin tin with coconut oil or use paper liners. Set aside.
- In a large bowl, add the mashed bananas, zucchini, and flax egg. Whisk to combine.
- Add the coconut oil, sugar, vanilla, and chocolate chips. Whisk for about 1 minute.
- Add the remaining ingredients and mix until combined.
- Using an ice cream scoop, divide the batter among the muffin cups. Top with extra chocolate chips.
- Bake for 30 to 35 minutes. Let cool for 5 to 10 minutes before enjoying.
Nutrition facts
Per serving, for reference only.
- 200Calories
- 12 gFat
- 20 gCarbs
- 3 gFibre
- 2 gProtein
Zucchini and bananas help boost dietary fibre intake, which supports digestive health and helps you feel full longer.
Zucchini is rich in vitamins like C and A, minerals like potassium, and antioxidants, which improves the nutritional profile of the muffins.
