Moist and naturally sweet, these muffins are packed with intense chocolate and banana flavor. The hidden veggie boost makes them extra juicy and nutritious — perfect for breakfast, snacks, or lunchboxes!
Prep time: 15 minutes
Bake time: 25 minutes
Yields: 12 muffins
Ingredients:
1 zucchini, peeled, grated, our secret weapon!
2 ripe bananas, mashed
3 eggs, separated
A pinch of Himalayan salt
1 teaspoon vanilla extract
½ cup almond flour
¼ cup gluten-free cake flour
¼ cup buckwheat flour
1 teaspoon baking powder
¼ cup high-quality cocoa powder
75g dark chocolate, melted with 2 tablespoons coconut oil
¼ cup plant milk, almond, soy, oat, etc.
¼ cup maple syrup
Instructions:
Preheat oven to 180°C (350°F). Line a muffin tin with paper liners and lightly grease if necessary.
Melt the dark chocolate with coconut oil and let it cool slightly.
Whisk the egg whites with a pinch of salt until soft peaks form.
In a large bowl, whisk mashed bananas, egg yolks, vanilla, milk, and maple syrup until smooth.
Add the grated zucchini and melted chocolate mixture, stirring until just combined.
In a separate bowl, combine almond flour, gluten-free cake flour, buckwheat flour, cocoa powder, and baking powder.
Gently fold the dry mixture into the wet ingredients until just combined.
Carefully fold in the beaten egg whites to keep the batter light.
Divide the batter evenly among the muffin liners.
Bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
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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