Fun Fact about these muffins: They are gluten free and vegan AND DELICIOUS. I mean… what’s more to say?!?!


Foil muffin papers/cupcake liners
Nonstick cooking spray
4 large eggs
1 large ripe banana
2 tsp. pure vanilla extract
½ cup dry rolled oats (gluten-free)
2 Tbsp. cocoa powder
1 tsp. baking powder
1 medium zucchini, grated
¼ cup mini-chocolate chips


  1. Preheat oven to 375° F.
  2. Line muffin pan with 12 muffin papers and lightly coat with spray;
    set aside.
  3. Place eggs, banana, extract, oats, cocoa powder, and baking
    powder in blender; cover and blend until smooth.
  4. Pour egg mixture into a medium mixing bowl. Add zucchini and
    chocolate chips; stir to combine.
  5. Divide batter evenly among prepared muffin cups.
  6. Bake for 15 to 18 minutes, or until golden brown and toothpick
    inserted into the center comes out clean.
  7. Transfer muffins to cooling rack. Serve immediately, or store
    refrigerated in an airtight container for up to 4 days.

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