The Pioneer Woman Tasty Kitchen
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Banana Zucchini Chocolate Chip Muffins

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Level: Easy

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Description

A light, moist, sweet, no fat added muffin that’s chock full of zucchini and chocolate chips.

Ingredients

  • 1 whole Banana, Peeled And Mashed
  • ¼ cups Sugar
  • 1 whole Egg Or Sub 1/4 Cup Egg Substitute For The 1 Egg
  • ⅓ cups Greek Yogurt, Plain
  • 1 cup Shredded Zucchini, Squeezed Dry
  • ¼ teaspoons Vanilla Extract
  • ½ teaspoons Cinnamon
  • ⅔ cups Milk, Non-fat (or Milk Of Choice)
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Chocolate Chips

Preparation

Preheat oven to 375 F. Line a 12-count standard size muffin tin with liners and spray the liners with cooking spray. I recommend using aluminium foil liners or no liners at all. If you don’t use liners just make sure you spray the tins.

In a large bowl, add banana, sugar and egg and mix until well combined. Add yogurt, zucchini, vanilla and cinnamon; mix until combined. Stir in the milk.

Add the flour, baking soda, baking powder and salt into the batter and mix until combined. Do not over mix! Fold in chocolate chips.

Evenly fill muffin liners with the batter. Bake in the heated oven for 15 minutes or until a toothpick inserted in the center of the muffins come out clean. Remove pan from oven. Let muffins cool for 10 minutes in the pan then place onto a cooling rack.

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