CHOCOLATE CHIP ZUCCHINI BANANA MUFFINS WITH CINNAMON HONEY BUTTER

Recipe adapted from Half Baked Harvest

Ingredients:

2 medium zucchini, grated (before squeezing out moisture)

2-3 overripe ripe bananas, mashed (about 1 cup)

1/3 c. coconut oil, melted

1/3-1/2 c. honey (depending on how sweet you want your muffins)

2 large eggs

1 T. vanilla

2 1/2 c. flour

1 1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1 c. semi-sweet chocolate chips or chunks

Cinnamon Honey Butter:

4 T. salted butter, at room temp.

2 T. honey

1/2 tsp. cinnamon

Directions:

1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.

3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips. 

4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 

6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!