Chocolate Chip Banana Zucchini Muffins
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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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