Toddler Recipe: Zucchini Muffins

25 September 2020

I saw these muffins posted on instagram a few weeks ago and knew we had to try them! First reason being we got new silicone muffin liners that Kate is obsessed with. The next is they include chocolate chips so I knew they would be a hit! 

And they were! Although, Kate usually picks out all of the chocolate first then proceeds to eat the rest. She's still getting the veggie from it so I'll take it! They were super easy to make and freeze well. Enjoy! 

1 1/2 cup 1-to-1 gluten-free baking flour (240 g) (or all-purpose flour or oat flour)
1/3 cup brown sugar or coconut sugar 
1 1/2 tsp. ground cinnamon 
1 tsp. baking powder 
1 tsp. baking soda 
½ tsp. sea salt 
1 tsp. apple cider vinegar 
2 medium ripe bananas, mashed (scant 1 cup or 200 g)
1 ½ cups shredded zucchini (160 g)
1 whole egg 
3 Tbsp. olive oil or avocado oil 
1 tsp. pure vanilla extract
½ cup dark chocolate chips or morsels
1/3 cup chopped walnuts 

Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners.

Place the shredded zucchini on one half of a double layer of paper towels, fold the paper towels over the zucchini and press out some of the moisture from the zucchini.

In a bowl combine all of the ingredients. Stir to combine.

Divide the batter among the 12 muffin wells.

Top with additional chocolate chips and/or walnuts if you wish.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or center of muffins spring back when pressed down slightly with your finger. Begin checking muffins at 18 minutes.

Remove the muffins from the oven and allow to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack to finish cooling.

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