Healthy  Banana Zucchini  Muffins

Healthy Banana Zucchini Muffins with whole wheat flour, shredded zucchini, ripe banana and studded with dark chocolate chunks for decadence! Made in one bowl and baked in 20 minutes for perfect wholesome snacks and busy mornings.

Zucchini Ripe bananas Egg Oil Maple syrup or honey Vanilla extract Baking powder Baking soda Salt Whole wheat or spelt flour Dark chocolate bar

Ingredients You Need

Prep: Preheat oven to 375 degrees F and line muffin tin with parchment paper liners.


Chop the chocolate bar by running a chef’s knife through it on a cutting board. You want some small pieces but otherwise keep chocolate to larger chunks.


Grate zucchini on a medium size hole of a box grater.


Make batter: In a large mixing bowl, lightly whisk the egg. Add bananas and mash well, using a masher or a fork.


Add grated zucchini, maple syrup, oil, vanilla extract, baking powder, baking soda and salt. Whisk to combine. Add flour and gently stir.


Last, add your reserved chopped chocolate and give a few more gentle stirs.


Fill muffin tin and bake: Fill tin almost full with batter. I like to use a trigger ice cream scoop as it distributes the batter evenly without a waste.


Bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes in the tin, then on a cooling rack.



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

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