Zucchini Chocolate Chip Muffins

I always offer my children a bedtime snack. What I offer really depends on the day, sometimes is something savory, sometimes it’s sweet. I wanted to offer something that really packed that nutrition punch, but that was on the sweeter side, because my kids and I have a thing for chocolate chips. These zucchini chocolate chip muffins are sweetened with banana (and the chocolate chips) and also packed with protein, from the eggs. You get the omega-3 fats from the ground flax seed and the goodness of vitamins and minerals from the zucchini.

When I am serving my kids food, I think about ADDING rather than SUBTRACTING. Yes, chocolate chips may have sugar, but think about all of the goodness from the other ingredients. If you are looking for an easy recipe (that you can get your kids to help with as well), try these zucchini chocolate chip muffins.

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Zucchini Chocolate Chip Muffins

Ingredients:

• 1/2 cup grated zucchini, moisture removed with a paper towel or clean dish towel - squeeze the zucchini over the sink (you can also use carrot)

• 1 really ripe banana, mashed

• 1/2 cup milk (any type will work)

• 1 egg

• 1 tbsp oil

• 1 cup flour (or oats, you can use a blend- I like whole wheat flour and teff flour⁠)

• 1 tbsp ground flax seed (optional)

• 1/2 cup chocolate chips

Directions:

1. Pre-heat oven to 350 F. Spray the inside of a mini-muffin tin with cooking spray.

2. Add first 4 ingredients and beat well.

3. Add remaining ingredients, except chocolate chips, and mix until well incorporated.

4. Add chocolate chips and mix.

5. Fill each muffin cup about 3/4 full and bake for about 12-15 minutes or until cooked through.

6. Enjoy! And if serving to your children, don’t forget to save some for yourself!

Did you have a chance to make these? Hop on over to my FREE Facebook group and let us know how they turned out (and join the conversation to share recipes, feeding tips and more)!