You guys are going to love these Healthy Chocolate Chip Banana Zucchini Muffins! They are made with no flour, oil or refined sugar, but with a delicious flavor and the perfect texture, you’d never guess it. They are easy to make with simple ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack!

Healthy Chocolate Chip Banana Zucchini Muffins cooling on a wire cooling rack

Today’s healthy zucchini muffins are hands-down one of my favorite muffin recipes I’ve ever baked. They are naturally sweetened with honey, and despite the fact that they contain no butter or oil, they are marvelously moist, thanks to the addition of Greek yogurt, mashed banana and zucchini.

Even my picky kiddos loved these and ate them up! I’ve been enjoying them for a quick grab-n-go breakfast and as an afternoon snack. Keep a batch in the fridge or freezer for busy mornings when you don’t have time to cook breakfast.

Flourless Zucchini Muffin on parchment paper

HOW TO MAKE HEALTHY ZUCCHINI MUFFINS

These flourless muffins are so easy to make in a blender or food processor. I love my Blendtec, but I know that it is a bit of an investment. If you don’t have a blender or food processor, you can mix this recipe by hand, but you’ll want to use oat flour.

First, blend all dry ingredients until oats are fully broken down into a fine flour. Now, add the eggs, Greek yogurt, honey, and vanilla. Blend until smooth.

Next, transfer the batter to a large mixing bowl for easy stirring. To the mixing bowl add the mashed banana, shredded zucchini and the chocolate chips.

zucchini, chocolate chips and almond butter in a large glass mixing bowl

Stir all ingredients until fully combined.

stirring batter for zucchini muffins in a large glass mixing bowl

Finally, evenly distribute the batter into the muffin cups of a muffin pan. Bake at 350ºF for about 20 minutes. To know when muffins are done cooking, insert toothpick or knife into one and if it comes out clean, they’re done.

Once muffins are out of the oven, let them cool in the baking pan for about 10 minutes. Then remove them from the baking pan and let them cool completely on a wire cooling rack.

Healthy Chocolate Chip Banana Zucchini Muffins in a muffin baking pan

TRY MY OTHER FAVORITE HEALTHY MUFFIN RECIPES

Paleo Lemon Blueberry Muffins

Strawberry Banana Muffins with Oat Streusel Topping

Flourless Carrot Cake Banana Muffins

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Healthy Chocolate Chip Banana Zucchini Muffins with a bite taken out
Healthy Chocolate Chip Banana Zucchini Muffins cooling on a wire cooling rack
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5 from 9 votes
Nutrition Facts
Healthy Chocolate Chip Banana Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 196 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 159mg7%
Potassium 286mg8%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 17g19%
Protein 5g10%
Vitamin A 90IU2%
Vitamin C 3.5mg4%
Calcium 80mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Healthy Chocolate Chip Banana Zucchini Muffins
Prep Time:
10 mins
Cook Time:
20 mins
 

You guys are going to love these Healthy Chocolate Chip Banana Zucchini Muffins! They are made with no flour, oil or refined sugar, but with a delicious flavor and the perfect texture, you’d never guess it. They are easy to make with simple ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack! 

Ingredients
  • 1 1/2 cups rolled oats*
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1/3 cup maple syrup or honey
  • 1 teaspoons vanilla extract
  • 2 medium-size ripe bananas, mashed (about 1 cup)
  • 1 1/4 cup lightly packed shredded zucchini, see note below for removing some of the liquid**
  • 1/2 cup chocolate chips + 2 tablespoons for topping***
Instructions
  1. Preheat oven to 350ºF and prepare a muffin pan by lining the cavities with parchment paper liners or spray cavities with nonstick cooking spray. Set aside.

  2. Add all dry ingredients (oats, cinnamon, baking powder, baking soda and salt) to a blender or food processor, and blend until the oats become flour-like.

  3. Add egg, Greek yogurt and maple syrup (or honey) and blend until the mixture is well combined and smooth. You may need to stop the blender to scrape down the sides and then continue.

  4. Pour the batter into a large mixing bowl and stir in the mashed bananas, shredded zucchini and chocolate chips.

  5. Fill up 9 muffin cavities evenly and add the additional 2 tablespoons of chocolate chips to the tops of the muffins. Bake for about 20 minutes. Remove and allow the muffins to cool. Muffins are best eaten in 1-2 days. Store muffins in the fridge. To enjoy warm, microwave for about 10 seconds.

Recipe Notes

*Use certified gluten free rolled oats as needed.
**To drain some of the liquid from the zucchini, place about a cup of it between two paper towels or in a clean dish towel and squeeze it over the sink. 
***Any favorite chocolate chips will work. Mini chocolate chips are also a great choice.

Author: Kim
Course: Breakfast, Snack
Cuisine: American
Keyword: Flourless Zucchini Muffins, Gluten Free Zucchini Muffins, Healthy Chocolate Chip Banana Zucchini Muffins

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