Today I made these delicious Zucchini Mini Chocolate Chip Banana Muffins! Mainly because I still had leftover bananas around the house that were ripe and I also had a zucchini. I shredded an entire zucchini, however, I only needed to use about 3/4 of a medium zucchini for the recipe. I also used 2 ripe medium bananas for the full 1cup and 1/4cup of bananas needed. However, I think that 3 small bananas for 2-1/2 medium bananas would have worked as well as it was slightly short of the required amount. Regardless the recipe turned out well and I also ended up using margarine to grease the muffin pan, however, you could also use coconut oil, olive oil, canola oil, cooking spray, butter, etc. This recipe is also vegan however, I used regular mini chocolate chips which makes this recipe non-vegan. Although, you could easily substitute the mini chocolate chips for vegan ones or cacao nibs, or exclude them altogether. I really liked how this recipe used only 1 bowl rather than two and didn't require a hand or stand mixer, which is great for when you don't have all of these supplies or don't feel like cleaning extra supplies. I ended up using approximately 1/4 cup of mini chocolate chips in the batter and then adding chocolate chips on top rather than the recommended 1tsp per muffin as I felt like it felt sparse but it's really up to you. This recipe ended up making 11 muffins and it turned out really well as it was soft on the inside but still held its structure on the outside. Overall, I hope you enjoyed this review and have another banana recipe alternative to banana bread. Happy Baking!
Here is the link to the recipe: averiecooks.com
