Breads

Banana Zucchini Muffins Spread with Chocolate Butter

These mouthwatering treats combine the appeal of banana bread, zucchini bread, and chocolate frosting all in one spectacular muffin. Make a batch for tea time, brunch, or an afterschool snack.

Prep

Cook

Servings

Level

Easy

Ingredients

1 ½ cups all-purpose flour
¼ cup ground flaxseed
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup mashed banana (about 2 medium ripe bananas)
4 Tablespoons Challenge Unsalted Butter, melted
¼ cup honey
1 Tablespoon vanilla extract
1 egg, room temperature
⅓ cup buttermilk, room temperature
1 cup grated zucchini, squeezed of excess liquid
1 cup Challenge Chocolate Butter Snack Spread, softened

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin tin with liners and spray lightly with nonstick spray.
2

In a medium bowl, whisk together flour, flaxseed, baking soda, baking powder and salt.
3

In a large bowl, combine mashed banana, melted butter, honey, vanilla, egg and buttermilk. Whisk until smooth. Add dry ingredients and mix until just combined. Gently stir in zucchini.
4

Divide batter evenly among muffin liners (about 3 tablespoons each). Bake for 20-22 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
5

Spread tops with Chocolate Snack Spread and enjoy.