29 Sep Zucchini Banana Chocolate Chip Muffins
1 – Banana, mashed
1/4 C – Sugar
1 – Egg
1/3 C – Greek Yogurt (plain)
1 – Shredded Zucchini squeezed dry (can also use yellow squash or a combo)
1/4 T – Vanilla Extract
2 T – Stacey Hawkins Awesome Autumn Seasoning
2/3 C – Milk
1 1/2 C – Flour
1 T – Baking Soda
1 Pinch – Salt
1/2 C – Chocolate Chips
Preheat oven to 375° & spray 12 wells of a muffin tin pan with nonstick cooking spray.
In a mixer (or bowl) combine first 8 ingredients. Mix well until combined.
In a separate bowl, combine remaining ingredients with exception of the chocolate chips.
A cup at a time, add dry ingredients to wet & stir to combine. Fold in chocolate chips. Evenly fill the tins with batter. Bake for 15-20 minutes, until toothpick inserted into center comes out clean. Let cool & serve warm. Perfect for freezing as well!
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