Flourless Healthy Chocolate Chip Banana Zucchini Muffins that are so tender and flavorful, you’d never know they were made without flour, oil, or refined sugar. Gluten free and made with wholesome ingredients, they make a healthy and delicious breakfast or 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 mashed banana and zucchini.

My kiddos gobbled these up and asked for more! And they’re not just for kids – I love enjoying one with my morning cup of coffee. I couldn’t be happier that these are stashed in my freezer just waiting for a busy morning when I want something healthy to kick-start my family’s day. Now let’s talk about what makes these zucchini muffins so healthy.

Flourless Zucchini Muffin on parchment paper

INGREDIENTS IN HEALTHY CHOCOLATE CHIP BANANA ZUCCHINI MUFFINS

Rolled oats: If you are making these muffins for someone who is gluten free, it’s important to make sure the oats are gluten free certified. If you aren’t gluten free, you can use old-fashioned rolled oats. Please do not use quick oats or steel cut oats in this recipe, it will not work out the same.

Ground flaxseed: It contains a good amount of fiber, protein and omega 3. It’s available at most grocery stores. If you don’t have any on-hand, just add 2 more tablespoons of ground oats.

Zucchini: It’s high in vitamin C, manganese, and other vitamins and minerals. I use the fine side of this Cuisinart Box Grater. The fine shreds will incorporate easier into the batter versus having big strings of veggies. I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.

Bananas: Use ripe bananas and make sure you mash and then measure it out to 1 cup. They help to sweeten the recipe without adding a ton of additional sweetners.

Cinnamon: Not only does cinnamon help to regulate blood sugar, it also adds a delicious flavor to these muffins.

Almond butter: Feel free to use any favorite nut butter. Almond butter provides healthy fats, fiber and protein to keep you full and satisfied. Almonds are a great for your skin because they provide an excellent source of vitamin B & E and biotin. The almond butter in this recipe also helps to add to the moistness of the muffins.

Honey: I love using honey to naturally sweeten these zucchini banana muffins. I typically use manuka honey, which offers many health benefits.

Chocolate chips: You can use dairy free chocolate chips if you’d like. Dark chocolate chips also work great.

HOW TO MAKE HEALTHY ZUCCHINI MUFFINS

These flourless muffins are whipped up in a blender, which makes them so quick and easy. Start with a good blender. I love my Blendtec, but I know that it is a bit of an investment. Whatever blender that you have that works for making smoothies, will work fine. You could possibly even get by using a food processor. And just to note, 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, almond butter, 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 18-20 minutes. You’ll know they’re done when the tops look golden brown and an inserted toothpick comes out clean.

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 8 votes
Nutrition Facts
Healthy Chocolate Chip Banana Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 196 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 28mg 9%
Sodium 159mg 7%
Potassium 286mg 8%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 17g
Protein 5g 10%
Vitamin A 1.8%
Vitamin C 4.3%
Calcium 8%
Iron 6.6%
* 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
 

Flourless Healthy Chocolate Chip Banana Zucchini Muffins that are so tender and flavorful, you’d never know they were made without flour, oil, or refined sugar. Gluten free and made with wholesome ingredients, they make a healthy and delicious breakfast or snack.

Ingredients
  • 1 1/2 cups (144g) rolled oats*
  • 2 tablespoons (22g) ground flaxseed**
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons (96g) almond butter***
  • 6 tablespoons (120g) honey
  • 2 teaspoons (10ml) vanilla extract
  • 2 medium-size ripe bananas mashed (200 g or 1 cup)
  • 1 cup (115g) shredded zucchini, squeezed of excess liquid****
  • 1/2 cup chocolate chips (106g) + 2 tablespoons for topping*****
Instructions
  1. Preheat your 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 the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
  3. Add all of the remaining ingredients except for the bananas and zucchini, and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary.
  4. Transfer the batter to a medium-size mixing bowl (this makes it easier to mix in the remaining ingredients), and fold in the mashed bananas, shredded zucchini and chocolate chips by hand.
  5. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full. Add the additional 2 tablespoons of chocolate chips to the tops of the muffins.
  6. Bake for 18-20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Recipe Notes

*Use certified gluten free rolled oats as needed.
**Can sub ground flaxseed with ground oats.
***Any favorite nut butter will work.
****I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.
*****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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