Double Chocolate Zucchini Banana Rye Muffins

Double Chocolate Zucchini Banana Rye Muffins, made with rye and spelt flour, are refined sugar-free and dairy-free. They are deliciously decadent and healthy at the same time, just right at breakfast, or as a snack, for kids and grown-ups to enjoy.

Song of the day: "I say a little prayer" by the magnificent Aretha Franklin, the Queen of Soul.

We don't have children that are going back to school in this household, but if we did, these Double Chocolate Zucchini Banana Rye Muffins would be perfect for their lunches.

What we definitely have, though, is a lady who gets really grumpy if she doesn't have a proper breakfast.

That would be me.

Who knows me well enough cannot but agree with the previous statement. I get reeaally grumpy and irritable if I don't' have coffee and one of my favorite breakfast items almost as soon as I open my eyes. It cannot be just a "whatever" breakfast, it also has to be the right one. Which, by the way, is not savory, and better if it involves chocolate.

These Double Chocolate Zucchini Banana Rye Muffins hit all the boxes, they are scrumptious yet on the healthier side, which I appreciate. Double chocolate muffins, means there are cocoa and semisweet chocolate chips to appeal to my taste buds, but then there is olive oil, ancient grain flours, grated zucchini, a mashed banana, and maple syrup, all in perfect harmony.

I get so excited when I get to bake with flours other than the norm, and even more so when I see a display of different organic flours such as spelt (one of my favorites), kamut, rye, einkorn, etc. They all provide different textures and flavors and although sometimes trickier to work with, it is an absolute joy to incorporate them into my baked goods.

These Double Chocolate Zucchini Banana Rye Muffins came to be from two different inspirations: a recipe I saw in Green Kitchen Stories and my desire to utilize what we have on hand, that was: some zucchini from our garden and a lonely ripen banana. The end result, a really indulgent yet healthy looking muffin.

I had one right out of the oven, with the chocolate staining my fingers and melting on my lips. The warm fragrance of the chocolate and banana put a smile on my face, then, a bite in and there are the beautiful texture and the sweet nutty flavor of the rye and spelt flours playing on my tongue, with little pieces of zucchini tainting with their beautiful green hue the deep dark color of the muffins. Best experience ever.

Some people talk about being in the moment, this muffin kept me in the present moment. Wanting to prolong the experience, I froze some to have for our breakfast at a later date. A few minutes in the toaster oven and they're just like they were freshly baked.

Song of the day: "I say a little prayer" by the magnificent Aretha Franklin, the Queen of Soul.

Double Chocolate Zucchini Banana Rye Muffins

★★★★★

5 from 2 reviews

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Double Chocolate Zucchini Banana Rye Muffins, made with rye and spelt flour, are refined sugar-free and dairy-free. They are deliciously decadent and healthy at the same time, just right at breakfast, or as a snack, for kids and grown-ups to enjoy.

Inspired by: Green Kitchen Stories's Double Chocolate Rye Muffins

• Total Time: 33 minutes
• Yield: 12 muffins 1x

Ingredients

Scale 1x2x3x

Dry ingredients

• 1 scant cup / 150 g organic rye flour
• 1 cup / 125 g organic spelt flour
• 6 Tbsp cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt

Wet ingredients

• 2 large eggs, organic, free-range, lightly beaten
• 1 ½ cups grated zucchini
• 1 ripe banana, mashed
• ⅓ cup maple syrup
• ½ cup cold-pressed olive oil
• 1 tsp pure vanilla extract
• ¼ cup semi-sweet chocolate chips + some for the top (optional)
• sprinkle of turbinado sugar, for the top (optional)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners.
2. Add all dry ingredients in a large mixing bowl. Whisk to combine.
3. In another large bowl, add the wet ingredients and mix well.
4. Add the dry mixture to the wet mixture, folding with a spatula just enough to combine. Add the chocolate chips. Do not overmix.
5. Divide the batter into the muffin tins and top with some chocolate chips (optional). Sprinkle with turbinado sugar (optional).
6. Bake for about 18 minutes.
7. Let cool in the muffin tin, or eat when still warm. They are amazing!

Notes

They freeze well, wrap them in plastic wrap and put in a ziplock bag. Warm up in the oven.

• Author: Nicoletta
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Muffins
• Method: Baking
• Cuisine: International

Keywords: muffins, back to school, rye flour, double chocolate, spelt flour, baked, wholesome, breakfast, dairy free, refined sugar free

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Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.