1 1/2 cups wholemeal plain flour
1 1/4 teaspoon baking powder
1/2 teaspoon bi carb soda (baking soda)
1 1/2 teaspoon ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon coconut oil, melted
1/4 cup honey
1 teaspoon vanilla
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 tablespoons unsweetened applesauce
1/3 cup plain greek yoghurt
1/4 cup chocolate chips
1. Preheat oven to 180 degrees. Line 12 cup muffin tin with cupcake liners and spray inside the liners with nonstick cooking spray.
2. Squeeze shredded zucchini of excess water with a paper towel. This is an important step.
3. In a medium bowl combine flour, baking powder, bi carb soda and cinnamon; set aside.
4. In a bowl add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce and yoghurt and beat until well combined. Slowly mix in dry ingredients until just combined. Gently fold in chocolate chips.
5. Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that's okay -- we're making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.
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