When you can have a delicious muffin and know it is packed with good-for-you things, there is no reason to feel guilty!
With two bananas rotting away, it was time to whip something together before my mom gave them the unfortunate death by freezer. After finding a zucchini, it was a match made in heaven. Banana muffins = yum. Zucchini muffins = yummier. Banana + Zucchini muffins = yummiest!
I (Bee) adapted from Hummusapian’s Vegan Banana Chocolate Chip Muffins to create what Bee would call the ultimate muffin. So I bet you will start to love them even more. Zap them in the microwave for 10-15 seconds to give you a freshly baked feel, every time. A morning pick me up, grab ‘n go on your way to the office, or a late night sweet tooth snack. Warm, gooey health-happy muffin when you need that muffin love.
Another trick I like to do is keep them in the freezer! They keep longer, and then you can take them out individually as you eat them! Plus, as you can tell, I like them warmed up anyways. From freezer to stomach, you are only 20-30 seconds away.
What is better than making muffins? Giving muffins! There’s something cheery about receiving something when least expected. When I originally made these, I surprised my friends I went to go see in LA, who were moving into their new apartment. As you probably know first hand… moving is a chore, from packing to physically loading, unloading, and then finally unpacking. These beauties became THE first item in their new fridge! And when I told them they were completely vegan and gluten free, they couldn’t believe it! And a chocolate chip muffin definitely made their day of hauling boxes up stairs a little more enjoyable.
It’s my hope you’ll now be inspired to the same and pay it forward. It’s important to show the people you love that you appreciate them. To me, what’s a better way than baking for them?!?
Now for all you that knew me in high school, I used to be known for making “Breah brownies” for everyone’s birthday. This is not something I’m making up, I made brownies almost every week. Since then, as you can see I’ve moved onto cupcakes & muffins. But the thought is the same.
Show you care without expecting anything in return.
As always, sending you LOVE & PEACE, without the GREASE,
XO the Glisten Girls
- 2 tbsp ground flaxseed + 6 tbsp water
- 2 medium, very overripe bananas
- 1 cup shredded zucchini (one medium zucchini), packed, liquid squeezed out
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup gluten free oats (I used the Bob Red Mill variety)
- 1 cup old-fashioned oats, ground into flour (grind oats in blender/food processor to make flour)
- ½ cup old-fashioned oats
- ¼ cup coconut palm sugar
- 1 tsp baking soda
- ½ tsp cinnamon (and a dash more)
- ½ tsp salt
- ½ cup chocolate chips
- ¼ cup cocoa powder
- 2 tbsp almond butter
- Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
- Combine flax and water in a small bowl and set aside to gel.
- Using paper towels, squeeze liquid out of zucchini. Add zucchini to a large bowl. Add bananas and mash with a fork.
- Add coconut oil, vanilla, and almond butter to bowl and stir until well combined. Stir in flax mixture.
- In a separate medium bowl, stir together gluten free flour, oat flour, oats, coconut sugar, baking soda, cinnamon, cocoa powder, and salt until well combined.
- Add dry ingredients to wet ingredients and mix until just combined, being careful not to over-mix. The batter will be thick. Fold in chocolate chips.
- Bake for 16-18 minutes.
- Cool for 20 minutes in muffin tin before carefully transferring muffins to cooling rack to cool completely. (Or if you can't wait, take one out while they are gooey and warm!)