Banana Chocolate Chip Zucchini Coconut Pecan Flourless Blender Muffins

Banana Chocolate Chip Zucchini Coconut Pecan Flourless Blender Muffins (Gluten Free)

For some reason, I feel compelled to list every special ingredient in the title of the recipe.  These muffins are full of goodies.  Once again I found myself with over ripe bananas on my counter top.  I find that my bananas seem to be under ripe one day and then over ripe the next day.  This explains why there is a wide assortment of flourless blender muffins in my freezer.  This week, I have been craving a little chocolate and this treat resolved that craving.  This past summer I made some cookies with zucchini, chocolate chips, coconut, oats, and nuts, so maybe that's why it occurred to me to pile all these ingredients into muffins. Whatever the case may be, I am enjoying these muffins. They are only slightly sweet from a touch of honey and ripe bananas. If you like your muffins on the sweeter side, you may opt to add in a bit of brown sugar to make them sweeter.  You could also use sweetened coconut and/or sweetened applesauce to make things a little sweeter too.

Banana Chocolate Chip Zucchini Coconut Pecan Flourless Blender Muffins

Yield: 12 muffins

Ingredients

2 cups old fashioned oats (use certified gluten free oats if desired)

2 ripe bananas 

2 large eggs

1/4 cup plain Greek yogurt

1/4 cup unsweetened applesauce

3 Tbsps honey (may substitute maple syrup)

1 1/2 tsp baking powder 

1/2 tsp baking soda 

1 tsp vanilla extract 

1/8 tsp salt 

1/3 cup semi sweet mini chocolate chips

1/3 cup unsweetened coconut

1 cup coarsely grated zucchini

3/4 cup chopped pecans (or walnuts)

Instructions

1. Preheat oven to 375 degrees.  In your blender, pulse together all ingredients except for the chocolate chips, coconut, zucchini, and pecans.  Pause to stir if ingredients do not blend well at first.  Blend until well combined.  Stir in the chocolate chips, coconut, zucchini, and pecans  

2. Pour batter into a 12-cup muffin pan lined with paper cups.  (If using a silicone pan, you can skip the paper cups or generously spray muffin tins with non-stick cooking spray).  Bake for 12 to 15 minutes until the tops are puffed and golden and a toothpick inserted in the center comes out clean. (Mine were done at 14 minutes).