Banana Zucchini Muffins
Chocolate Chunk Banana Zucchini Muffins with whole wheat flour, maple syrup and organic dark chocolate bar. Healthy snack on the go recipe.
Chocolate Chunk Banana Zucchini Muffins with whole wheat flour, maple syrup and organic dark chocolate bar. Healthy snack on the go recipe.
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1 1/4 cups whole wheat flour
- cooking spray (i use misto)
- 1 tsp baking powder aluminum free
- 1 cup (3 large) very ripe bananas
- 1 cup shredded zucchini packed and not squeezed
- 1/4 cup maple syrup or raw honey
- 3 tbsp olive oil extra virgin
- 70 % dark chocolate bar chopped, coarsely chopped
- Carbohydrate 9.81996640929734 g
- Cholesterol 38.2326388883366 mg
- Fat 9.24172274017841 g
- Fiber 1.6369431115314 g
- Protein 2.66542105690452 g
- Saturated Fat 5.18553270207268 g
- Serving Size 1 1 muffin (44g)
- Sodium 69.1474716487362 mg
- Sugar 8.18302329776594 g
- Trans Fat 0.705042584540911 g
- Calories 129 calories
Step-by-step
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, lightly beat the egg. Add bananas and mash well. Add remaining ingredients, except flour and chocolate, and whisk to combine. Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough. Add chocolate chunks and give a few more gentle stirs.
- Fill each tin almost full with batter (I used trigger ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
Replacing whole wheat flour with all-purpose flour removes the earthy nuttiness and lightens the crumb structure significantly. Understanding the chemical reactions between acidic maple syrup, moisture-heavy zucchini, and basic baking soda ensures proper rise without relying solely on commercial leaveners. Incorporating grated vegetables into dense batters requires specific handling to manage excess water content.
- Grating zucchini loosely and packing it into the measuring cup without squeezing preserves the necessary hydration for the crumb, whereas wringing out the vegetable produces a dry, dense muffin.
- Stirring the whole wheat flour gently until just incorporated prevents gluten networks from overdeveloping, which is the primary cause of tough, rubbery baked goods.
- Setting the oven temperature precisely to 375 degrees Fahrenheit allows the exterior to set and brown while the interior cooks fully through the 22-minute baking window.
Allowing the baked muffins to rest in the tin for precisely five minutes makes extraction safer before transferring them to a wire rack to stop the cooking process. Storing them in an airtight container at room temperature maintains moisture balance for up to three days.
