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

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.

  • 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*****
  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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