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Wholesome Hidden Veggie Banana Chocolate Chip Mini Muffins

hidden veggie banana chocolate chip mini muffins - featured image
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These mini muffins combine ripe bananas, hidden veggies, and chocolate chips for a moist, tender, and healthy snack that’s perfect for kids and adults alike.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 medium zucchini, finely grated and squeezed to remove excess moisture
  • 1 small carrot, finely grated
  • 1 cup (120g) all-purpose flour (can substitute with whole wheat pastry flour or gluten-free baking blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg, room temperature
  • 1/4 cup (60ml) unsweetened applesauce
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) mini chocolate chips (use dairy-free if preferred)
  • 2 tablespoons olive oil or melted coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini muffin tin or line with paper liners to prevent sticking.
  2. Finely grate the zucchini and carrot. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a larger bowl, mash the bananas well. Add the egg, applesauce, honey or maple syrup, vanilla extract, and olive or coconut oil. Whisk until smooth and combined.
  5. Fold the squeezed zucchini and grated carrot into the wet mixture gently until evenly distributed.
  6. Gradually add the dry ingredients to the wet bowl. Stir gently with a spatula until just combined; do not overmix.
  7. Carefully fold in the mini chocolate chips, reserving a few to sprinkle on top if desired.
  8. Spoon batter into each mini muffin cup, filling about 3/4 full. Sprinkle reserved chocolate chips on top.
  9. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a cooling rack.

Notes

Do not skip squeezing the zucchini to avoid soggy muffins. Avoid overmixing the batter to keep muffins tender. If batter feels too wet, add a tablespoon of flour. Chilling the batter for 10 minutes before scooping can help it hold shape better. Mini muffin tins bake faster than regular ones; watch baking time closely.

Nutrition

Keywords: banana muffins, hidden veggies, healthy snacks, mini muffins, chocolate chip muffins, zucchini muffins, carrot muffins, kid-friendly snacks, easy baking

Find it online: https://morselora.com/wholesome-hidden-veggie-banana-chocolate-chip-mini-muffins-easy-recipe-for-healthy-snacks/