by Olena

Banana Zucchini Muffins

by Olena

5 from 4 reviews

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty without any oil!

Healthy muffins are on a regular rotation in our house because kids. Staples include healthy banana muffins, almond flour banana muffins and healthy chocolate chip muffins.

Banana Zucchini Muffins on a table garnished with chocolate chunks

Healthy 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.

Perfect for snacking while exploring during summer. And to use up super fast ripening bananas in the blasting summer heat. And you probably have more than you know what to do with zucchini.

Everyone needs more healthy snacks!

Banana Zucchini Muffins bite showing texture

Ingredients

  • 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

What Chocolate Can I Use?

This healthy zucchini banana muffins recipe uses dark chocolate bar.

  • 100 grams or 3.5 oz.
  • 70%, 85% or 90%. My kids loved the 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.

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.

chopped dark chocolate bar

How Long to Bake?

Bake easy zucchini banana muffins in preheated 375 degrees F oven 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.

How to Store Muffins

These banana zucchini muffins would be great for a snack on-the-go, breakfast or dessert. I like to store healthy muffins covered with a towel on a kitchen counter for the first 2 days after baking.

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 muffin to retain moisture. If there are any leftovers, of course.

You can also freeze muffins. 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.

Enjoy!

More Healthy Muffins to Try

Banana Zucchini Muffins in a muffin tin and towel

Print

Banana Zucchini Muffins

5 from 4 reviews

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty without any oil!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. 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.
  3. 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.

Notes

  • 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

27 comments on “Banana Zucchini Muffins

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  1. 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

  2. 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 🙂

  3. 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!

  4. 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.

  5. 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.

  6. 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.:)

  7. I am ALL too familIar with fat deposits ?
    It seems that after 30 the body has a harder time getting rid of any fat deposits. Sometimes I think all I need to do is inhale something sweet and I’ve gained five extra pounds. Either way, all things in moderation and anything with chocolate is worth trying.

    1. 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.

  8. 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

  9. 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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