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Banana Carrot Zucchini Chocolate Chip Muffin

Morning Banana Carrot Zucchini Chocolate Chip Muffins

This is the perfect healthy recipe to sneak veggies into your kids' muffins and have your chocolate chips too!
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Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 muffins

Equipment

  • 1 12-muffin silicon tray
  • 2 Mixing bowls
  • 1 Cooling rack
  • Favourite brunch playlist
  • Lots of love!

Ingredients
  

Wet Ingredients

  • 1 medium zucchini grated *about 1 cup
  • 2 medium sized carrots grated *about 1 cup
  • 1 banana mashed
  • 2 eggs
  • 1/3 cup virgin olive oil
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1/2 cup brown sugar lightly packed
  • 1 cup all-purpose flour
  • 3/4 cup almond or oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 4-6 medjool dates pitted and chopped
  • 1/3 cup dairy-free chocolate chips

Optional Add-ins

  • 1/3 cup pecans or walnuts chopped *omit if throwing these into your kids' lunches!
  • 1 tbsp rolled oats to sprinkle on top

Instructions
 

  • Pre-heat oven at 350°F (175°C)
  • In a mixing bowl, add the zucchini, carrots, banana, eggs, vanilla extract, oil, and brown sugar. Mix well.
  • In another bowl, add the flours, baking soda, spices, and salt. Mix until well combined.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Stir in the dates (make sure they are separated and not in clumps), chocolate chips, and chopped nuts if using.
  • Divide the batter into a 12-muffin silicon tray and sprinkle with rolled oats (and a chocolate chip!)
  • Bake for 20-23min, checking at the 20min mark to see if those additional 3min are needed! Make sure the toothpick comes out clean (or only covered in chocolate). Muffins should be perfectly golden.
  • Let cool in the muffin tray for 10min then transfer to a wire rack.
  • Enjoy warm with a cup of coffee and drop some off to your friend's place for their family to enjoy too!