Gluten Free Banana Zucchini Chocolate Chip Muffins

The recipe is a title that is almost as much of a delicious mouthful as these muffins!

I like to add my own "flavor" to interesting recipes I come across, and today I did just that.  I was looking for a yummy way to incorporate the spiralized zucchini I had left over from dinner last night.  With this recipe I have thus combined my love for the two kitchen tools I find myself using more and more: my Vaggetti Pro (vegetable spiralizer) and the amazing Blendtec.

And away we go!

Dry Ingredients

1 3/4 cups rolled oats (uncooked)

1/2 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp salt

3/4 tsp baking powder

1/2 cup chocolate chips

Wet Ingredients

2 ripened, brown bananas

1 small zucchini (about 1 1/2 cup once spiralized)

1/3 cup unsweetened vanilla almond milk

1/2 cup pure maple syrup

1 1/2 tbs white vinegar

Steps

Wash zucchini and cut off ends.  Use the smallest blade on the Veggetti spiralizer to spiralize the zucchini and discard the leftover end.  Preheat oven to 350 degrees and grease muffin tin with virgin unprocessed coconut oil.  Place oats and flours into Blendtec.  Pulse 5-7 times until the oats have been pulverized into flour and the flours are thoroughly mixed.  Add all dry ingredients except for the chocolate chips into large mixing bowl and stir well with wooden spoon.

Mash ripe bananas in medium mixing bowl and add in zucchini spirals.  Stir together until well mixed-zucchini should be completely wet with the mashed banana.  Add the rest of the wet ingredients and stir until well mixed.  Fold in dry ingredients with the wet.  Once mixed together fold in chocolate chips.  Mix well and pour the mixture into the muffin cups, they will each be about 3/4 full.

Bake for 25 minutes, then turn the oven off and leave muffins in for another 10-15 minutes.  Allow to cool briefly before serving with brunch or for dessert!