On the weekends, when I am not too busy I like to meal prep my snacks for the week. Whether its just chopping some veggies to have with hummus or fruit to munch on. But when I have all the ingredients, I turn to this recipe. I love to bake and this recipe is the perfect excuse for me to bake. It’s also a great way to sneak in vegetables! Trust me nobody will know that there is zucchini in it unless they look at the muffin and see bits of green. It can be stored in a plastic container for the week so you can have a quick morning breakfast treat or a mid-afternoon snack. I highly recommend you give this recipe a try, you can thank me later!

12 servings/ 20 mins prep time/ 45 mins total time

Ingredients

1 banana, mashed

¼ cup olive oil

¼ cup brown sugar

¼ cup maple syrup

¼ cup milk

1 tsp vanilla

2 eggs

½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 cups flour

½ tsp cinnamon

1 medium zucchini, grated

½ cup dark chocolate chips

Directions

Pre-heat your oven to 375°F and line a muffin tray with muffin liners.

Grate the zucchini and using a cheese cloth or paper towel squeeze the water out of the zucchini.

In a bowl add the mashed banana, olive oil, brown sugar, maple syrup and give it a mix until the oil is evenly mixed.

Add the milk, vanilla and eggs and mix until the eggs are well incorporated.

In a separate bowl, add your dry ingredients; baking soda, baking powder, salt, cinnamon and flour and give it a quick mix. This is so that the baking soda, baking powder, salt and cinnamon are evenly mixed throughout the muffin batter.

Add the dry ingredients to the wet ingredients along with the zucchini and dark chocolate chips. Mix until just combined.

Evenly divide the muffin batter into the muffin tray. There should be enough for 12 muffins.

Bake for 20-25 minutes, or until the tops are browned and if a toothpick is inserted in the center of the muffin, it comes out clean.

Allow to cool for 10 minutes and enjoy!