Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter
ONE bowl, basic ingredients, a few mins of mixing, and 20 mins to bake - YUM!
Ingredients
18 servings
Scaled from 18 servings
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 2-3 over-ripe bananas, mashed (about 1 cup mashed)
- ⅓ cup oil
- ⅓ cup honey (use 1/2 cup for sweeter muffin)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- ½ cup walnuts
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
Instructions
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- Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
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- 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.
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- In a bowl, stir together the mashed bananas, 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.
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- Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
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- Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
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- Serve the muffins warm or at room temperature smeared with cinnamon honey butter.
Nutrition
Per serving
| Calories | 246 |
|---|