Banana & Chocolate Chip Zucchini Muffins

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by | Updated: March 14th, 2017 | Read time: 1 minute

Whether you’re a mom of four or a studious undergrad, everyone needs a well-rounded meal. Your plate should be covered in a rainbow of vegetables, fruits and some form of protein. But sometimes, you don’t even know where to begin. Why not try the breakfast table? These rise-and-shine muffins have all the essential food groups: fruit, veggies and…chocolate, of course. Not to worry. You’ll also get a kick from delicious, plant-based protein. With all bases covered, your mission is complete.

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gluten-free

Ingredients

3 large bananas
1/4 cup smooth almond butter
2 Tbsp. coconut oil, softened
1 Tbsp. honey
1 tsp. vanilla extract
2 scoops Designer Protein Aria Women’s Wellness Vanilla Plant Protein
1/2 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs at room temperature
1 cup shredded zucchini
1/2 cup dark chocolate chips

Directions

  1. Preheat oven to 350 degrees F and line a muffin pan with paper liners.
  2. In a large bowl, use an electric mixer to combine bananas, almond butter, coconut oil, honey and vanilla until smooth and creamy.
  3. Add eggs one at a time, mixing on medium speed until well combined.
  4. With mixer on medium-low speed, add protein powder, coconut flour, baking soda, baking powder, cinnamon and salt. Mix until just combined.
  5. Fold in zucchini and chocolate chips to incorporate.
  6. Pour batter into prepared muffin pan and bake 25-30 minutes, or until a toothpick comes out clean.
  7. Let muffins cool completely before serving.