Fruit and vegetables on a Monday? That’s a win.
I needed something healthy after a weekend low on nutrients (aside from frozen yogurt — twice — which obviously counts). I’ll happily take vegetables when they’re disguised as carbs. It’s a much more interesting way to eat greens.
My weekend did include very cold white wine, a Saturday grocery shopping date (which might be one of my favorites — I’m low-maintenance), and an excellent night’s sleep after I quietly covered my husband with a blanket and tiptoed out of the room so I could catch uninterrupted rest. I admit I enjoy that little game.
The next day we spent time researching king-sized beds and scheming how to get a mattress up the stairs and a headboard into our room. I’m up for creative solutions and a little trickery.
Of course I also started plotting how to turn our bedroom into an Anthropologie-worthy space.
And yes — I even put vegetables in my muffins.
Am I losing my mind? Maybe. But these muffins are worth it.
I hadn’t baked much with zucchini before because, well, it felt odd. Then I tried a zucchini lemon bread that was so good I figured muffins would be the easy next step. I added bananas and chocolate chips because chocolate makes everything — even vegetables — better. If you like, you can top them with a brown butter glaze.
Whole Wheat Zucchini Banana Chocolate Chip Muffins
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Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/3 cup packed brown sugar
- 1/3 cup low-fat milk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsalted butter melted and cooled
- 1 1/3 cups freshly grated zucchini
- 1/3 cup mashed banana (1 small-medium banana)
- 1/2 cup mini chocolate chips
Instructions
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Preheat oven to 350°F. In a bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. Line a muffin tin with liners.
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In a large bowl, whisk the egg and brown sugar until smooth. Add vanilla, melted butter and milk, whisking until combined. Stir in zucchini and mashed banana. Gradually add the dry ingredients and mix until just combined. Fold in chocolate chips. Fill each muffin liner about two-thirds full (use a 1/4 cup measure for even muffins).
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Bake 15–17 minutes, until the tops are no longer wet and are slightly golden. Remove and cool until comfortable to handle. Top with brown butter glaze if desired.
Notes
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I appreciate you so much!
Softest muffins ever. No joke.