If you’re looking for an easy, healthy muffin recipe that’s kid-friendly, naturally sweetened, and deceptively healthy, then you’ve come to the right place. These Banana Zucchini Chocolate Chip Muffins are made with ripe bananas, sneaky zucchini, and mini chocolate chips for the perfect balance of feel-good ingredients and classic muffin flavor. They’re soft, moist, packed with nutrients, and so easy to make.
Confession time: I’m not immune to side-eyeing zucchini in baked goods. Zucchini in a muffin? Definitely sounds like one of those sneaky healthy recipes that tastes exactly like it sounds: suspicious. But, hear me out. These are the real deal. Moist, chocolatey, lightly sweet, and packed with healthy ingredients without tasting like “health food.” These muffins converted me, and now I can’t stop making them.
It all started with a single somewhat sad zucchini in my fridge and a couple spotty bananas begging not to become banana bread again. I was looking for something snackable and easy. And while these were really for me, it’s great if they’re also something I can hand off to the boys after school or after they’ve been outside playing. These hit all the marks.
You toss everything into a blender and because it’s gluten-free, there’s no worry about over-mixing. The zucchini disappears completely (truly, you’d never know it’s there), leaving you with these soft, moist, chocolate-studded muffins that are naturally sweetened, dairy-free, and gluten-free.
We’ve been reaching for these on busy mornings, afternoon snack breaks, and even as a post-dinner treat. If you love my Grain-Free Pumpkin Chocolate Chip Muffins, think of these as their warm-weather cousin.
What You Need to Make These Zucchini Chocolate Chip Muffins
- Bananas: Use two large, ripe bananas with plenty of brown spots. The riper they are, the sweeter your muffins will be! Mash them well until smooth which should give you about 1 cup.
- Zucchini: You’ll need one small zucchini, grated and then pressed with a paper towel to remove as much excess moisture as possible to prevent soggy muffins. You should end up with around ¾ cup.
- Rolled Oats or Oat Flour: Either one will work just fine and keep these muffins gluten-free and rich in fiber. If you prefer to use oat flour, you can also make your own at-home!
- Almond Flour: This gives these muffins a light, fluffy texture while adding healthy fats and a subtle nutty flavor.
- Maple Syrup: This adds just the right amount of natural sweetness without any refined sugar.
- Almond Milk: Use your favorite unsweetened almond milk to keep the batter moist.
- Eggs: These help bind everything together and give the muffins their structure. You can also use a vegan egg substitute, such as flax eggs, if you prefer.
- Coconut Oil: Just a little bit of melted coconut oil adds richness and helps keep them tender and moist.
- Vanilla Extract: A splash enhances all the other flavors.
- Cinnamon: Adds a cozy warmth and subtle spice that pairs great with the other flavors.
- Salt: Balances the sweetness and brings out all the flavors.
- Baking Soda: This gives those muffins the lift they need to rise in the oven.
- Mini Chocolate Chips: These will give the perfect pockets of chocolate in every bite! Don’t forget to sprinkle a few extra on top.
How to Make These Banana Zucchini Chocolate Chip Muffins
To make these muffins, start by preheating your oven to 350°F. Next, prepare a muffin tin by either lining it with paper liners or greasing it well with oil or nonstick spray to prevent sticking. Then, add all of the ingredients, except for the chocolate chips, to a blender.
Blend the mixture on high speed until it’s completely smooth and no lumps remain. Once the batter is smooth, carefully fold in ½ cup of the chocolate chips using a spatula or spoon. Next, scoop the batter into the prepared muffin tin, dividing it evenly among the 12 muffin cups. Sprinkle the remaining chocolate chips over the tops of the muffins.
Transfer the tray to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once the muffins are done baking, remove the tray from the oven and allow them to cool in the pan for about 5 minutes.
Then, carefully transfer the muffins to a wire cooling rack and let them cool completely. Once they’re cooled, serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week, or in the freezer for up to two months.
Frequently Asked Questions
Yes! These muffins are already dairy-free, which means making them vegan-friendly is just a simple swap. To make them vegan-friendly, simply swap out the eggs for a vegan-friendly egg substitute.
Once cooled, store them in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 2 months.
Nope! The zucchini blends right in and adds moisture, but you can’t taste it at all. Even picky eaters won’t notice it’s there.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Muffin Tin a standard sized muffin tin is perfect for making this recipe!
Ingredients
- 2 Large Ripe Bananas, mashed (~1 cup)
- 1 Small Zucchini, grated and moisture pressed out with a paper towel (~3/4 cup)
- 1 Cup Rolled Oats or Oat Flour
- 1 Cup + 2 tb Almond Flour
- ¼ Cup Maple Syrup
- ¼ cup Almond Milk
- 2 Eggs
- 2 Tablespoon Melted Coconut Oil
- 2 Teaspoon Vanilla Extract
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- ¾ Cup Mini Chocolate Chips
Instructions
- To make these muffins, start by preheating your oven to 350°F.
- Next, prepare a muffin tin by either lining it with paper liners or greasing it well with oil or nonstick spray to prevent sticking.
- Then, add all of the ingredients, except for the chocolate chips, to a blender. Blend the mixture on high speed until it’s completely smooth and no lumps remain.
- Once the batter is smooth, carefully fold in ½ cup of the chocolate chips using a spatula or spoon. This helps distribute the chocolate evenly throughout the batter.
- Next, scoop the batter into the prepared muffin tin, dividing it evenly among the 12 muffin cups.
- Sprinkle the remaining chocolate chips over the tops of the muffins.
- Transfer the tray to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins are done baking, remove the tray from the oven and allow them to cool in the pan for about 5 minutes.
- Then, carefully transfer the muffins to a wire cooling rack and let them cool completely. Once they’re cooled, serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week, or in the freezer for up to two months.
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What others are saying
Hi there!
These muffins are amazing, and are a total hit with my children who love sweet and decadent banana bread; I was skeptical they might not find these sweet enough but that was not the case! I think my 12 yo downed at least 4 of these yesterday alone! That leads me to my question, the nutrition facts listed above say 275 calories, is that for just one muffin?
I’m so glad everyone loves them! And yes, the nutrition facts are per muffin!