Moist and naturally sweet, these muffins are bursting with rich chocolate and banana flavor. The hidden veggie boost makes them extra moist and nutritious—perfect for breakfast, snacks, or lunchboxes!
Prep Time: 15 minutes
Bake Time: 25 minutes
Serves: 12 muffins
Ingredients:
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1 peeled zucchini, grated (our hidden secret!)
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2 ripe bananas, mashed
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3 eggs, separated
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a pinch of Himalayan salt
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1 teaspoon vanilla extract
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½ cup almond flour
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¼ cup gluten-free cake flour
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¼ cup buckwheat flour
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1 teaspoon baking powder
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¼ cup high-quality cocoa powder
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75 g dark chocolate, melted with 2 tablespoons coconut oil
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¼ cup plant-based milk (almond, soy, oat, etc.)
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¼ cup maple syrup
Instructions:
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Preheat the oven to 180°C (350°F). Line a muffin tin with baking paper liners and lightly grease if needed.
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Melt the dark chocolate with coconut oil and let cool slightly.
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Beat the egg whites with a pinch of salt until soft peaks form.
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In a large bowl, whisk together mashed bananas, egg yolks, vanilla, milk, and maple syrup until smooth.
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Add the grated zucchini and melted chocolate mixture and stir until just combined.
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In a separate bowl, mix together almond flour, gluten-free cake flour, buckwheat flour, cocoa powder, and baking powder.
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Gently fold the dry mixture into the wet ingredients until combined.
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Carefully fold in the beaten egg whites to keep the batter light.
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Spoon the batter evenly into the muffin liners.
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Bake for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
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Let the muffins cool slightly before serving and enjoy warm or at room temperature.
Pro Tip: Sprinkle chopped dark chocolate on top before baking for a little extra indulgence.
Soft, chocolatey, and naturally sweet—these muffins are sure to become a family favorite!
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