Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter

From Half-Baked Harvest

Ingredients

2 medium zucchini, grated (about 2 cups grated before squeezing out water)

2-3 over-ripe bananas, mashed (about 1 cup mashed)

1/3 cup coconut oil, melted

1/3 cup honey (use 1/2 cup for a sweeter muffin)

2 large eggs

1 tablespoon vanilla extract

2 1/2 cups whole wheat pastry flour, or all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup semi-sweet or dark chocolate chips or chunks

For the Cinnamon Honey Butter:

4 tablespoons salted butter, at room temperature

2 tablespoons honey

1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350° F. Line 18 muffin tins with paper liners.

Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.

In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips. 

Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 

Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!