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!
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.
*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.