Banana Zucchini Muffins

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 are on a regular rotation in our house because “kids”. Staples include healthy banana muffins, healthy zucchini muffins and healthy chocolate chip muffins.

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!

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.

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.

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

• Healthy blueberry muffins
• Healthy carrot muffins
• Healthy pumpkin muffins
• Healthy chocolate muffins
• Healthy apple muffins

Banana Zucchini Muffins

Print Recipe

★★★★★

5 from 11 reviews

Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little 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 1x2x3x

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.

1 muffin1648.4 g110.1 mg7.9 g21.8 g3.1 g15.8 mg

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