by Olena

Banana Zucchini Muffins

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Olena Osipov
5 from 30 votes

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty with very little oil.

Healthy muffins like these and healthy banana muffins are on a regular rotation in our house because “kids”.

Banana Zucchini Muffins on a table garnished with chocolate chunks

Zucchini Banana Muffins

Banana zucchini muffins are a good reason to turn on your oven this summer. So are lemon zucchini muffins and healthy zucchini bread.

Healthy little breads with whole wheat flour, maple syrup and dark chocolate chunks. The world’s fluffiest and most delicious banana zucchini muffins. I know there are many muffins out there but mine are the best! I swear.

They turned out so fluffy and moist. The ratio of everything was spot on. I promise, if you only turn on the oven.

Banana Zucchini Muffins bite showing texture

Ingredients for Zucchini Banana Muffins

  • Bananas: Make sure bananas are very ripe. The uglier bananas, the sweeter the muffins.
  • Zucchini: Shred on medium size hole grater and pack in the measuring cup. Do not squeeze.
  • Dark chocolate bar: Your favorite. I will cover the options below.
  • Whole wheat or spelt flour: These are only 2 flours I would recommend to use because other flours act differently. Baking is a science and it is best to follow the recipe for favorable results.
  • Maple syrup: Any liquid sweetener like honey, agave or brown rice syrup works. As long as it’s not sugar. Dry sweetener will offset the ratios and batter won’t work.
  • Egg: You can replace with flax egg if you wish.
  • Oil: Any mild tasting oil works. Here are 3 oils I cook with.

Banana Zucchini Muffins batter with chopped chocolate in a bowl with a spoonBanana Zucchini Muffins batter in a muffin tin ready to bake

Chocolate Recommendations

This banana muffins recipe can use any of the following type of chocolate:

  • Chocolate bar: 100 grams or 3.5 oz dark chocolate bar. My favorite!!!
  • How dark: 70%, 85% or 90%. My kids loved muffins with 70%, I found them a bit too sweet.
  • Baker’s chocolate: That is unsweetened chocolate you can use if you eat 90% dark chocolate no problem. That’s me.
  • Chocolate chips: You can replace chocolate chunks with 1/2 cup dark or milk chocolate chips.
  • Milk chocolate bar: You can use it but muffins will be very sweet. Up to you.

chopped dark chocolate bar

How to Make Banana Zucchini Muffins

  • Prep: Preheat oven to 375 degrees F and line muffin tin with parchment paper liners. Chop chocolate bar.
  • Batter: Mash bananas, add liquids and whisk in dry ingredients. Do not overmix for fluffy muffins. Don’t forget to stir in chocolate chunks.
  • Bake: For 22 minutes with a toothpick test. And then cool for 5 minutes in the tin and as long as you can resist on a rack. 🙂

How to Serve and Store Muffins

Serving: I loved these muffins cold the best. Why? Because to me that is when chocolate chunks taste the best. Even when they are 100% cacao. With every soft and moist bite of bread you get a slight crunch of creamy rich chocolate. I specifically ate one muffin right now to make sure I describe my experience precisely.

Storing: I like to store muffins covered with a towel on a kitchen counter for the first 2 days. Since these are healthy muffins and they do not contain oil or sugar, I transfer muffins to an airtight container and refrigerate for another 3 days. Refrigeration helps muffins to retain moisture. If there are any leftovers, of course.

Freezing: Place cooled muffins in a gallon size Ziploc bag, let as much air as possible and freeze for up to 3 months. Mini quick breads take about 3 hours to thaw on a counter.


More Healthy Muffins to Try

Banana Zucchini Muffins in a muffin tin and towel

Banana Zucchini Muffins

Banana Zucchini Muffins

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.
4.97 from 30 votes
Print Save Rate
Course: Muffins
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 164kcal
Author: Olena Osipov


  • 1 large egg
  • 1 cup 3 large very ripe bananas, mashed
  • 1 cup shredded zucchini packed and not squeezed
  • 1/4 cup maple syrup or honey
  • 3 tbsp oil
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder aluminum free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups whole wheat or spelt flour
  • 100 gr dark chocolate bar coarsely chopped
  • Cooking spray I use Misto


  • Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, lightly beat the egg. Add bananas and mash well.
  • Add remaining ingredients, except flour and chocolate, and whisk to combine.
  • Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
  • Add chocolate chunks and give a few more gentle stirs.
  • Fill each tin almost full with batter (I used trigger ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
  • Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.

Store: Store in a cold dry place for a few days or freeze for up to 3 months.


    • Bananas - Make sure bananas are very ripe. The uglier bananas, the sweeter the muffins.
    • Zucchini - Shred on medium size hole grater and pack in the measuring cup. Do not squeeze.
    • Dark chocolate bar - Your favorite. I will cover the options below.
    • Whole wheat or spelt flour - These are only 2 flours I would recommend to use because other flours act differently. Baking is a science and it is best to follow the recipe for favorable results.
    • Maple syrup - Any liquid sweetener like honey, agave or brown rice syrup works. As long as it's not sugar. Dry sweetener will offset the ratios and batter won't work.
    • Egg - You can replace with flax egg if you wish.
    • Oil - Any mild tasting oil works. Here are 3 oils I cook with.


    Serving: 1muffin | Calories: 164kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 150mg | Potassium: 185mg | Fiber: 3g | Sugar: 10g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    60 comments on “Banana Zucchini Muffins

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    1. 5 stars
      I have made these muffins several times now. They are always a hit with my 3 y/o and husband! We’ve modified the recipe various ways, including adding extra zucchini, blueberries, nuts and raisins, forgo chocolate, etc. It’s a very versatile recipe.

    2. 5 stars
      These were perfect! Fluffy, just the right amount of sweetness and healthy! Easy to follow recipe – thanks for all your work to bring excellent and clear instructions.

    3. 5 stars
      I substituted the dark chocolate for dates and they were amazing! My toddlers enjoyed them too. They are so easy to make and I’ll be making them many more times. Thank you for sharing the recipe.

      1. you might be able to, but it would take some adapting. You may find needing less coconut flour since it absorbs liquid. You would need to experiment with measurements. Maybe try googling for similar recipes but using coconut flour instead.
        I always stick with the original recipe first and then play around.

    4. 4 stars
      I found these a bit bitter I think I would use half whole wheat and half white flour next time or not as dark of a chocolate- maybe mini chips to spread the joy more! Overall they were good!

    5. 5 stars
      These are wonderful, Olena! I stumbled on your site after seeing a banana zucchini muffin recipe elsewhere but so many commenters had issues with the recipe/batter/baking I had to turn to google for another. Yours turned out great! I put to use past-prime blueberries and for some reason had no veg oil (or muffin tins, tossed mine a while back as they were old and rusty, bleh), but they came out just fine with butter in a pyrex dish. I worried about the timing in the pan but the batter fit at about the height of muffins and all was delicious. My 11 month old concurs with blueberry juice all over her face. On to your freezer meals as I’m trying to better balance work and dinner prep to avoid evening meltdowns, lol. Thanks!

      1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.

    6. 5 stars
      I double this recipe and make it every week to have as a snack after the gym and it’s amazing! I usually top them with a flavored almond butter, YUM. I also do half coconut oil, half applesauce to make them lower fat. Thank you!!

    7. 5 stars
      We loved this recipe. I even used Bob’s Red Mill Gluten Free Flour. Very good. Any idea how many WW points for each muffin?

    8. Hi there!
      I have a question….I just made these muffins and they didn’t seem to rise….I had to cook them a little longer as my toothpick came out wet but when I took them out they caved in a little. They tasted delicious but would have been better if not so doughy.
      Any thoughts or suggestions?

      1. Hmm. So many things could go wrong. What flour did you use? Did you scrape off top with a knife when measuring flour? Correct amount of baking powder and soda? Not mixed up between tablespoons and teaspoons? Any other substitutions? Measured bananas? Just trying to see what went wrong.

        1. 5 stars
          I’ve made this recipe numerous times, my boys love them and anyone who tries them love them too! Was just wondering if you know if it would work as a cake instead of muffins?

          1. Hi Melissa. That is the best when kids (& the rest of the family) love what we moms make. That’s so great! You can but it will be more dense of a cake but not bad at all. And might be slightly different cook time. Just keep checking middle with a toothpick.

    9. 5 stars
      This recipe is a keeper! I substituted fresh blueberries for the chocolate. The muffins are moist and so yummy!

    10. 5 stars
      I baked these muffins earlier today. I just tried one, and again….delicious! I just love your healthy snacks. They are so tasteful that I could eat them all at once, but I guess then it’s not healthy anymore. LOL!

    11. 5 stars
      We have made these twice: once for ourselves, and once to bring to a friends…. and these muffins are a big crowd-pleaser! I highly recommend you try this recipe!

        1. I was a little confused because the post said no oil but then the recipe called for 3tblspns oil. I subbed it for applesauce to really have no oil and just lightly misted the muffin color liners with avocado oil.

    12. I would like to make these muffins, but unsure of the amount of chocolate to add. How big or what size is your chocolate bar? 100grm or 200grm

    13. 5 stars
      I’m so glad you said NOT to squeeze out the zucchini. It pisses me off so much when a recipe says to squeeze out the liquid lol! Great recipe, I’ll be making them again and again 🙂

    14. 5 stars
      These muffins are fantastic! Our family is focusing on low sugar rather than low fat due to recent research, so I appreciated the lower sugar amount. We loved them after they cooled best and they are a great snack!

    15. 5 stars
      My son has been whining lately for me to buy those pre-packaged mini muffins for his breakfast, but I just can’t force myself to do it. The price is ridiculous, and they are so full of junk. But I knew I could find a good alternative from your site to make us both happy. The best zucchini I could find at the store was very small, so I added a grated carrot to make up the ingredient difference. I added 1/4 teaspoon cinnamon, and these muffins taste like cake but no junkie fillers! Little man is going to be thrilled with tomorrow’s breakfast. You are right…the banana lends just nice sweetness and the muffins are light and fluffy.

      I love that you focus on clean and healthy eating, so thank you for all the hard work you do to present such tasty dishes and healthy treats.

    16. 5 stars
      We make these muffins regularly, with or without the chocolate and they are delicious! Thank you for making wonderful baking recipes with no refined sugar.

    17. 5 stars
      Olena, I have been making delicious recipes from your blog, today i made these muffins for my boyfriend who is going on a trip and will otherwise eat unhealthy snacks and drink beer, ha. These muffins came out fantastic! They are moist, light, and fluffy. I followed the recipe as is but added dry cranberries to the mix. Thank you for always posting easy, delicious, ideas here for us.

      1. You are welcome.:) These are one of my favourite muffins ever. Haha yes my husband used to go on those trips where all they eat is steak and who knows what they drink. Now he says he is too old for that and wants to go only on a beach vacation with the gym and a juice bar.:)

    18. I know. For me personally it all went downhill after 1st pregnancy. Before then I had no issues with weight at all eating way worse foods than now. Must have been hormonal changes. I swear before having a kid at 24 I could eat anything!!! What do you do…life.

    19. Hi Olena!! If I can’t have wheat or almond flour, should I try oat flour? What amount would you recommend? I can’t wait to try this recipe!!!!

      1. Oh, Jenn. Only oat flour would make these muffins bitter and not tasty. Gluten in whole wheat flour makes muffins rise too. I would recommend to buy gluten free all purpose flour like this one and try it. I have heard it replaces wheat in many recipes nicely. You might have to add xantan gum or might not. In any case you have to try at some point if you want to enjoy baked goods sometimes and not avoid them completely which is a miserable life. See you soon. xoxo

    20. These look delicious! I’ll be trying them this weekend once I hit the grocery store. I don’t trust people who don’t like chocolate lol.

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