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Chocolate Chip Zucchini Muffins

Recipe by Elena Palermo from City Market, Burlington VT

6 bananas, very ripe
4 cups rolled oats
1/3 cup maple syrup
1/3 cup smooth peanut butter
1/2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 cup zucchini, shredded
1 tsp ground cinnamon
1 cup dark chocolate chips
1/4 tsp nutmeg
1/2 tsp salt


Preheat oven to 350° F. Coat muffin tin with cooking spray or use muffin liners. In a food processor, add rolled oats and pulse until they are a powder-like consistency. Place oats in a large bowl and add cinnamon, nutmeg, baking soda, baking powder and salt. Stir to combine.

In separate large bowl, add bananas and begin mashing with a fork until completely smooth. Add shredded zucchini, maple syrup, peanut butter, vanilla, and chocolate chips. Stir to combine. Slowly begin to add the dry mixture to the wet mixture and mix until dry ingredients are just incorporated.

Use an ice cream scoop to place one scoop of batter in each muffin tin. Bake muffins for 30 minutes or until golden brown on top. Enjoy immediately or place in fridge and store up to 1 week.


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