Zucchini Chocolate Chip Mini Muffins

These slightly sweet little morsels are loaded with zucchini, gluten and grain free, refined-sugar free, and thanks to aquafaba (garbanzo bean liquid) they have an amazing delicate texture. Make them into mini muffins, regular muffins, or mini loaves.

Makes 24 mini muffins (or 12 regular muffins, or 2 mini loaves)*

Ingredients

1/2 cup aquafaba (liquid from canned garbanzo beans)

1 ripe banana, mashed

1 tsp vinegar

1/4 cup coconut sugar (I haven't tested liquid sweeteners, but I'm sure they would work with extra oats and almond flour.)

1 tsp baking soda

1 tsp baking powder

1 tsp pumpkin pie spice

1/8 tsp salt

1 tsp vanilla

1 1/2 cups finely shredded zucchini, liquid squeezed out

1 cup quick-cooking oats**

1 cup almond flour

Mini chocolate chips, optional

Directions

Preheat oven to 350 degrees. Line a mini muffin tin. Use a fine mesh strainer or a clean kitchen towel to squeeze out as much liquid as possible from the shredded zucchini. Set aside.

In a medium bowl, or the bowl of an electric mixer fitted with whisk attachment, beat the aquafaba on medium-high speed until it turns white and foamy, about 2-3 minutes (I prefer to use my electric hand mixer). Add the banana and continue to mix until thoroughly blended. Add the vinegar, baking soda and powder, pumpkin pie spice, salt, and vanilla and mix until incorporated. Using a rubber spatula, gently fold in the zucchini, oats, and almond flour until just combined. The batter should be on the thick side with no excess liquid. If too runny, add more oats and almond flour tablespoon by tablespoon.

Use a small rounded scoop to divide the batter up evenly into the liners. Do not flatten or tap the tin down as this will prevent the muffins from rising properly. Top with chocolate chips if desired. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow to cool in pan for 10 minutes and then remove to a cooling rack and let cool completely. The texture will continue to change as they cool. Enjoy!

Chef’s Notes:

*For regular sized muffins or mini loaves increase baking time to 25-30 minutes. I have not tested this as a regular loaf, but it should work with a bake time of about 45-60 minutes.

**If you have regular oats simply blitz them in the food processor to break them up smaller, or you can alternatively use oat flour.

For ideas on how to use the garbanzo beans, check out this post.

If you make this recipe and love it, be sure to share and tag me on Instagram @theglowblueprint!