Embracing the End of Summer with Zucchini, Banana, and Matcha Chocolate Chip Muffins
As the sun sets on another memorable summer, I find myself returning to a familiar and fulfilling routine: preparing delicious snacks for my kids. No more grabbing packaged granola bars on the go – it's time to get creative in the kitchen once again. Not only does this routine allow me to nourish my children with wholesome treats, but it also gives me the opportunity to make use of ingredients that might otherwise go to waste.
With a surplus of zucchini and some overripe bananas sitting in the kitchen, I decided to whip up a batch of muffins that not only satisfy my kids' taste buds but also help clear out the fridge. The result? Zucchini, Banana, and Matcha Chocolate Chip Muffins that are a hit with the little ones and a relief for my conscience.
A Wholesome Fusion of Flavors
Combining zucchini and bananas might sound unconventional, but it's a pairing that works wonders in these muffins. The zucchini lends moisture and a subtle earthy flavor, while the bananas contribute a natural sweetness that eliminates the need for excess sugar. This dynamic duo also brings a boost of essential vitamins and nutrients, making each bite a nutritious delight.
A Splash of Vibrant Green
Adding a unique twist to the classic muffin recipe, I decided to incorporate matcha powder. Beyond its striking green hue, matcha boasts a range of health benefits, from providing a gentle energy boost to being packed with antioxidants. The matcha's slightly earthy and invigorating flavor complements the other ingredients perfectly, creating a harmonious blend of taste and nutrition.
Indulgence with a Dash of Health
Chocolate chips are a timeless favorite, especially for kids. To maintain a balance between indulgence and health, I opted for dark chocolate chips. Dark chocolate not only satisfies sweet cravings but also offers potential heart-healthy benefits. It's a small choice that adds an element of guilt-free pleasure to these muffins.
uncooked muffins
Ingredients:
2 shredded zucchini, excess moisture squeezed out
5 ripe bananas, mashed
1/3 cup olive oil
2 chia eggs
1/2 cup sugar (or your preferred sweetener)
1 tsp vanilla extract
2 cups all-purpose flour
1 cup oats
1-2 tbsp matcha powder
2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, combine the shredded zucchini, mashed bananas, oil, sugar, and vanilla extract. Mix well until everything is well incorporated.
In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chocolate chips and chopped walnuts, if using.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan Zucchini, Banana, Chocolate Chip Matcha Muffins as a wholesome breakfast or snack!
Note: Make sure to squeeze out excess moisture from the shredded zucchini to prevent the muffins from becoming too wet. You can do this by placing the shredded zucchini on a clean kitchen towel and gently squeezing.
These muffins are a delightful combination of flavors and textures, providing a boost of energy from the matcha and the natural sweetness of the bananas. The chocolate chips add a touch of indulgence, while the zucchini keeps the muffins moist and adds a subtle vegetable goodness.
Emptying the Fridge, Not Adding to Waste
One of the most rewarding aspects of making these muffins is the ability to utilize ingredients that might have otherwise ended up in the compost bin. As the summer harvest winds down, zucchinis often find themselves in excess. By incorporating them into the muffins, I give them a new purpose, minimizing food waste and making the most of what's available.
As the kids eagerly gobble up these Zucchini, Banana, and Matcha Chocolate Chip Muffins, I can't help but feel a sense of accomplishment. Not only have I provided them with a wholesome snack that fuels their adventures, but I've also contributed to a more sustainable household by creatively repurposing ingredients. It's a small step that brings joy to our taste buds, our tummies, and the planet.
So here's to the end of summer and the beginning of a season filled with warm, homemade treats that celebrate both family and sustainability. As the leaves change color and the air grows crisper, I'll be right here in the kitchen, crafting snacks that nourish the body and the soul.
