Monday, September 8, 2014

Banana Zucchini Chocolate Chip Muffins

SoBA is after me to produce some more banana bread.  Think he would notice if I make this substitution?  From averiecooks

Banana Zucchini Chocolate Chip Muffins (vegan)
Baking with zucchini keeps everything so soft, moist, and you can't taste it. The muffins taste like banana bread. The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they're made with coconut oil. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if you’d like. Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins. They continue to get softer as the days pass, and the flavors marry together and tasted better the second day. You'll never complain about eating your vegetables after these muffins. 

Yield: about 11 medium/large muffins
Prep Time: 10 minutes
Cook Time: about 18 minutes, note reduction in oven temp after 10 minutes
Total Time: about 40 minutes, for cooling

  • 3/4 cup granulated sugar 
  • 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted) 
  • 1/4 cup light brown sugar, packed 
  • 2 tablespoons unsweetened vanilla almond milk (coconut, soy, rice, cow's milk may be substituted) 
  • 2 teaspoons vanilla extract 
  • 1 teaspoon cinnamon 
  • 1 cup ripe mashed bananas (about 2 small/medium bananas) 
  • 1 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn't peel it) 
  • 1 1/2 cups all-purpose flour 
  • 1 tablespoon baking powder 
  • pinch salt, optional and to taste 
  • about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). 
  2. To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine. 
  3. Add the bananas and whisk to combine. 
  4. Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds. Add zucchini to bowl and stir to incorporate. 
  5. Add the flour, baking powder, optional salt and stir until just combined; don't overmix. 
  6. Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow. 
  7. Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each. 
  8. Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pan for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. It's normal for muffin tops to be flatten as they cool. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.

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