These Chocolate Chip Banana Zucchini Muffins are moist, delicious, and made with real food ingredients. And let me tell you…I think my kids have had them every day after school this week. :O

Three tips for this recipe:

1.) Shred up the zucchini in a food processor so the kids won’t be weirded out by having a vegetable in their muffin. (I love my new food processor! It was a Christmas gift from my in-laws).

You can see which food processor I love, and the muffin liners I use here>>>Find it here!

2.) Squeeze that juice out well with a paper towel! No soggy muffins, please!

3.) Share this with another mom with kids. They’re missing out on this deliciousness… 😉

 

Comment below if you think these are a winner! I think I’m mastering the art of re-creating recipes to be much healthier. Let me know if you like them. 🙂

XO,

-Laura

 

Want to never miss a new recipe? No problem, we’ve got you covered: Never Miss a Recipe

 

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Chocolate Chip Banana Zucchini Muffins
Print Recipe
These Chocolate Chip Banana Zucchini Muffins are moist, delicious, and made with real food ingredients! *Don't forget to double this recipe so you can put some in the freezer for emergency snacks or school lunches.
Servings Prep Time
12 10-15
Cook Time
20mins
Servings Prep Time
12 10-15
Cook Time
20mins
Chocolate Chip Banana Zucchini Muffins
Print Recipe
These Chocolate Chip Banana Zucchini Muffins are moist, delicious, and made with real food ingredients! *Don't forget to double this recipe so you can put some in the freezer for emergency snacks or school lunches.
Servings Prep Time
12 10-15
Cook Time
20mins
Servings Prep Time
12 10-15
Cook Time
20mins
Ingredients
  • 1 1/2 cups 100% whole wheat flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp ground cinnamon
  • 2 medium ripe bananas, mashed
  • 1 tsp. coconut oil, melted*
  • 1/4 cup honey or coconut sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 cup zucchini, shredded
  • 1/3 cup plain yogurt, unsweetened
  • 1/2 cup mini dark chocolate chips
Servings:
Instructions
  1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners. If using paper liners, spray generously with nonstick cooking spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, and cinnamon. Set aside.
  3. Squeeze shredded zucchini of excess water in a paper towel. Set aside.
  4. In the bowl of a mixer, add mashed bananas, oil honey, vanilla, and eggs. Mix until smooth. Add in the zucchini and yogurt and beat again until well combined.
  5. Slowly mix in dry ingredients to wet ingredients until just combined. Do not overmix. Gently fold in the chocolate chips OR scoop batter into liners topping each with chocolate chips.
  6. Evenly divide batter into muffin liners. I use a large ice cream scoop to do this.
  7. Bake for 20-25 minutes or until toothpick comes out clean.
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