Healthy Chocolate Chip Banana Zucchini Muffins
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!
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.
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.
Stir all ingredients until fully combined.
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.
TRY MY OTHER FAVORITE HEALTHY MUFFIN RECIPES
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
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
- 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.
- 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.
- 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.
- Pour the batter into a large mixing bowl and stir in the mashed bananas, shredded zucchini and chocolate chips.
- 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.
Notes
**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.
Did you make this recipe?
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This recipe sounded so good I doubled it. 24 muffins baking now and cannot wait to try 1! (I can’t be the only one with an abundance of both frozen bananas and zucchini, right?)
These were amazing!! However, they flattened and condensed after cooling. Any tips?
DELICIOUS!!! My toddler loves muffins (and hates vegetables), so I’ve been looking for a sneaky healthier option. They are so moist. I chose to make slightly shorter standard-size muffins so instead of yielding 9 like the recipe stated, they yielded 18 muffins. I’ve also made them as mini-muffins which might be my favorite because the chocolate chip taste seemed more prominent. I’ve made these 3 times now and the recipe is simple and the cook time is accurate. I’ve had success freezing them (make sure to use wax paper on a cookie sheet, freeze, then remove from wax paper and place in a freezer baggie). Strangely, mine don’t look anything like the picture that’s included in the recipe–mine are much lighter colored–but delicious anyway!
That makes me so happy to hear! I really appreciate you taking time to leave feedback!
Hi!
I want to try these, but I don’t have any type of yogurt or nut butter?
Can I replace it with fat free or whole milk?
I’m not sure that the milk would be thick enough. More mashed banana or applesauce might be better, if you have those available. If you do give it a try, please let me know how it turns out.
So I didn’t add yogurt and didn’t replace it with milk. I just added the zucchini without squeezing out the water. But it was still slightly wet, so I added whole wheat flour. But they turned out soooo good! My toddler is loving it!
Yum! These muffins are wonderful! I love how different they are with blended oats instead of flour – the texture is thick and fun. I didn’t have greek yogurt so I used regular vanilla yogurt and threw in an extra banana, and I made 12 instead of 9. I also skipped the extra chocolate chips on top. The third banana and thinner yogurt made them really moist, almost like they weren’t quite done, but we didn’t mind, they are still delicious. My husband was blown away too! Will DEFINITELY make these again 🙂
Yay! So glad that you had great results! Thanks for your comment!
Is there a replacement for the Greek yogurt?
Sub with 6 tablespoons almond or peanut butter.
I was looking for something different to make with my Bananas (another week in Quarantine, means more banana things to make) and I came along this recipe. I am really glad I did as I have been wanting incorporate Zucchini’s more in my baking. These turned out really good, and just the right amount of softness in the inside! I will definitely be making these again!
Yay! So glad that you enjoyed and thanks so much for taking time to comment!
I just made these and after 15 mins cool time I ate two- omg they are SO good I feel like I could eat more!! (Dangerous) but so yummy. I made 9 muffins and the 20 mins was perfect. I like that there’s no white sugar or flour (a lil healthier against inflammation for me) i’ll definitely be making these again- ty!
Yay! So glad that you enjoyed! Thanks so much for taking time to leave feedback.
Do these freeze well?
I haven’t actually tried freezing these, but most muffins work great to freeze. I assume these would do well freezing.
Just made these and they taste unbelievable! I made 11 muffins, but the 20 minutes was pretty spot on. Thanks!
Yay! Love hearing that!
The recipe made 10 muffins and needed to be baked for 30 minutes! Delicious!!
Thanks so much for the feedback! Glad you enjoyed!
These muffins were delicious and the addition of zucchini was actuslly really fun to make. It is so pretty with the little bits of green inside.
WHOA! Love how you creatively incorporated zucchini into yummy muffins. Looks so good.
These look such a tasty and healthy snack! Definitely making these for my kids.
I’m all over a chocolate chip muffin! and especially a healthy one! This will be perfect for breakfast next week.
These chocolate chip banana zucchini muffins will make perfect breakfast or snacks for our family. I love that I can sneak some more veggies without my kids knowing.
I am hungry for muffins now! They look so good.
Now I have made banana muffins and I have made zucchini muffins, but I have never combined the two. This a great idea to combine two favorites.
These muffins were great! I love how moist and tender they are!
These muffins were so good!! I’m using them for meal prepping.