Zucchini Banana Chocolate Chip Muffins

Warm out of the oven these are just the best muffins. My kids just devour them, and its a great way to get some fruit and vegetables in. The bananas and maple syrup add that natural sweetness and the olive oil give some richness. Studded with chocolate chips, they are hard to beat!

Ingredients

• 1 medium zucchini (about 1 1/2 cups)
• 2 over ripe bananas
• 1/3 cup olive oil
• 1/2 cup pure maple syrup
• 2 eggs
• 1 tbsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 cup dark chocolate chips

Directions

Preheat the oven to 350 degrees. Line 2 muffin tins with paper muffin cups. I do every other one, because it helps the muffins rise higher.

Start by grating the zucchini over a towel. Squeeze out all the excess liquid and set the zucchini aside.

In a large bowl add the bananas and mash down with a fork. Add in the olive oil, maple syrup, eggs and vanilla extract. Mix it all together until combined.

Then add in the flour, baking soda, salt and cinnamon. Continue to mix scraping down the sides and mix it all together. Then stir in the chocolate chips, reserving a couple to place on top.

Scoop into the prepared muffin tins. Bake for about 20-24 minutes, until they have puffed up and are golden. Insert a toothpick into the center of one, and if it comes out clean they are done. Let cool and enjoy warm.