Zucchini Banana muffins (flourless and vegan!)

Right now I have more zucchini than I know what to do with. Literally a tote bag filled to the rim, plus more in my fridge, and that's after countless zucchini pasta dishes, raw stuffed zucchini boats, feeding tons to the dogs etc. I really wanted to bake with it. I've made variations of zucchini bread before but I am trying to be more wholesome and raw these days and don't want flour. A friend sent me the perfect recipe for zucchini banana bread from Chocolate Covered Katie (a great site by the way!) that is not raw (and after attempting to make my own version of raw muffins I gave up on that idea.. they came out kinda gross) but this baked recipe is flourless and basically good for you. It's the perfect combo of zucchini bread crossed with banana bread plus plenty of chocolate chips... and chocolate always makes everything better. I made them into muffins and must have eaten a dozen of them in the past 24 hours......... they're super easy to make and I challenge you to not eat them all at once. Enjoy!





Ingredients:

2.5 cups rolled oats
1 cup ripe banana mashed
1 cup grated zucchini
1 tsp baking soda
½ tsp cinnamon
¾ tsp baking powder
¾ tsp salt
1 ½ tsp vanilla extract
⅓ cup non-dairy milk
½ cup maple syrup, agave or honey (NOTE---- add a little at a time and taste test as I found this amount to make the batter a little too sweet or my personal liking)
1.5 tsp vinegar
½ cup vegan chocolate chips

Directions:

Preheat oven to 350 F. Blend everything together in a food processor until you have a smooth, or mostly smooth batter. Taste test and feel free to adjust ingredients if necessary (less sweetener, more zucchini or bananas, if too wet add more oats, etc.)

Transfer batter into cupcake liners (I love using reusable silicone baking cups), a greased muffin tray/silicone molds,  or if you prefer a full bread you can use a bread pan. Bake for about 12-15 minutes for muffins, or about 35 minutes for a full bread loaf.