Simple Way to Zucchini Banana Chocolate Chip Muffins Gluten Free

Chocolate Chip Banana Nut Muffins

Store in an airtight container for up to 3 days in the refrigerator, or in a cool, dark environment.best the first day, okay through day 3.can keep for up to 5 days.

Recipe Summary Chocolate Chip Banana Nut Muffins

Moist, delicious, and at least quasi-healthful. I was very pleased with how they turned out.

Ingredients | Zucchini Banana Chocolate Chip Muffins Gluten Free

1 tablespoon butter for greasing, or as needed (Optional)

¾ cup white sugar

¼ cup vegetable oil

¼ cup mayonnaise

2 eggs

3 bananas, mashed

1 ¼ cups all-purpose flour

½ cup quick cooking oats

¼ cup ground flax

¼ cup wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

¾ cup miniature semisweet chocolate chips

¾ cup walnuts, chopped

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.

Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.

Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Info | Zucchini Banana Chocolate Chip Muffins Gluten Free

prep: 10 mins cook: 25 mins total: 35 mins Servings: 12 Yield: 12 muffins

TAG : Chocolate Chip Banana Nut Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Chocolate Muffin Recipes,