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. Just toss everything in a blender and bake!
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.
Calories: 275kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 288mg | Fiber: 5g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
