Super moist 100% whole grain Healthy Chocolate Zucchini Muffins made with banana, no oil and packed with freshly grated zucchini! Whip up a batch for easy healthy breakfasts on-the-go.
It's zucchini season, yo!
How are you celebrating? Fritters? Pie? Pancakes? Chocolate Zucchini Banana Bread? I'm here for it.
Muffins are my favorite thing to make for easy grab-and-go snacks during the week. Like before a workout when I have a hankering for something chocolatey. Or after dinner when I again, have a hankering for something chocolatey.
Or for breakfast when, ya know. Chocolate.
I used to make Happy Herbivore's Chocolate Zucchini Muffins alllll the time back in college. Such a staple!
All I know is having a boatload of zucchini, ripe nanners, and whole wheat pastry flour on hand made it all just so meant to be. I knew I wanted them to have a bit less sugar, so why not nix the almond milk and applesauce and triple the banana?
And since they're oil-free, why not substitute some of the pastry flour for almond meal? Because...MOISTURE.
How to Make Healthy Chocolate Zucchini Muffins
- Use extra ripe bananas! The ripest bananas you have will get you the most natural sweetness bang for your buck. Mine were pretty much black.
- A bit of coconut sugar helps round out the cocoa powder.
- Add filling fiber and antioxidants with whole wheat pastry flour while keeping the texture of this healthy muffin recipe light and fluffy. It also makes the flavor less “wheaty,” but regular whole wheat flour and of course all purpose flour works fine, too. I would recommend this flour to make it gluten-free.
- Since this recipe is oil-free, the almond flour adds the perfect amount of moisture.
- Add chocolate chips for the maximum chocolate flavor! You could also use walnuts or leave them out completely, but that’s not living now is it? I get the big bag from Costco (you can buy them on Amazon, too).
Storage
Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze muffins for up to 3 months.
I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy!
When I took these beauties out of the oven, I was worried they wouldn't be as good as the original. I worried they'd be too wet or too dry. OH NO.
They were BETTER. I immediately texted my fiancé (ahhh, what a word!) and told him how I'd just laid mouth on the best muffin I had ever made. I told him he should hurry his hiney over here to try one while they were hot and melty.
Really living my best life over here. I love that good food can take you to another place. Like music. Go ahead. Let these divine muffamillions take you to the moon!
Print
Healthy Chocolate Zucchini Banana Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Snack, Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
You'd never guess these incredibly moist 100% whole grain Healthy Chocolate Zucchini Muffins have zero oil and are packed with veggies! Whip up a batch for easy healthy breakfasts on-the-go.
Ingredients
- 1 cup whole wheat pastry flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup coconut sugar
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 3 small over-ripe bananas, mashed
- 1 heaping cup grated zucchini (don't squeeze water out)
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¼ cup chocolate chips (I used mini) + more for topping
Instructions
- Preheat oven to 350F. Grease muffin tin/line with silicone baking cups and set aside.
- Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined.
- Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
- Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips.
- Fill sprayed muffin tin evenly with batter (I use a muffin scoop). Top each muffin with additional chocolate chips. Bake for about 20-22 minutes, or until a knife comes out clean. Cool on a wire rack.
Notes
STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
Courtney Rea says
SO good and SOOO easy!! Will definitely make again!
Alexis Joseph says
Yayyy thank you!! They're a favorite of mine, too!
Eve says
These are incredibly delicious! Hard to believe they are oil free when you eat them. My family ate the whole batch in just a few hours, so I'll need to make more asap. This recipe is a keeper!
Alexis Joseph says
Wonderful! This recipe is one of my favorites 🙂 Thanks for letting me know your family gobbled them up.
Cindy says
I had save the blueberry muffins receipe, but when reading the bllg post i saw the words Zucchini and Muffins. I had a ripe zucchini innthe fridge and all the other ingreduebts to make those muffins. I just replaced half the flour by peanut flour to get muffins richer in protein.
Those muffins are absolutely delicious ! Thank you 🙂
It's the fiest receipe from your blog i try but definetely not the last.
Alexis Joseph says
Love it! I’m thrilled you liked the muffins, Cindy. They're one of my favorites, too! If you’d be open to leaving a star rating next time, I’d be so grateful!
Deb says
excellent recipe. i brought these to a function and they disappeared instantly, with requests for recipe (which i had printed off in advance) and gave out! ! so moist and not too sweet. one muffin takes craving for sweet things away!!! thank you!
Kara says
My son leaves for camp today and I made these for a quick breakfast. After devouring 3 muffins, he asked me if he’s allowed to take food with him to camp. The leftovers are packed with him for snacks!!!
Alexis says
That's the best news! I would devour these as a camp snack 🙂
Helen says
I love these muffins!
the impossible quiz
Eva❤️?? says
Hey, Alexa! (I’m totally kidding — I read your confessions of a dietician post) *clears throat* Alexis,
I love this recipe! I’m a lactose free, vegetarian gal, so I am always looking for vegan recipes like this! However, after losing 15 lbs in my first trimester of pregnancy, I’m trying to gain it back. Therefore, I unskinified this recipe like so:
1 cup whole wheat pastry flour
¼ cup high calorie protein powder
¼ cup cocoa powder
⅓ cup brown sugar
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
3 mashed bananas
1/4 cup avocado oil
1 tbsp almond milk
1 tsp vanilla extract
¼ cup chocolate chips (I used mini) + more for topping
They’re great healthy weight gain muffins! Thanks for the fab recipe, as always,
Eva❤️?? says
Hey, Alexa! (I’m totally kidding — I read your confessions of a dietician post) *clears throat* Alexis,
I love this recipe! I’m a lactose free, vegetarian gal, so I am always looking for vegan recipes like this! However, after losing 15 lbs in my first trimester of pregnancy, I’m trying to gain it back. Therefore, I unskinified this recipe like so:
1 cup whole wheat pastry flour
¼ cup high calorie protein powder
¼ cup cocoa powder
⅓ cup brown sugar
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
3 mashed bananas
1/4 cup avocado oil
1 tbsp almond milk
1 tsp vanilla extract
¼ cup chocolate chips (I used mini) + more for topping
They’re great healthy weight gain muffins! Thanks for the fab recipe, as always,
Amber says
I have made so many different types of healthy muffins, breads and cookies and normally they are good but my kids are like "ehhh...they're okay".
These are by far the best healthy muffin I have ever made. My kids loved them and so did my husband and I. I made no changes to the recipe, they turned out perfect! We took them camping but they are now my go to healthy muffin recipe.
Amber says
I have made so many different types of healthy muffins, breads and cookies and normally they are good but my kids are like "ehhh...they're okay".
These are by far the best healthy muffin I have ever made. My kids loved them and so did my husband and I. I made no changes to the recipe, they turned out perfect! We took them camping but they are now my go to healthy muffin recipe.
Sonia says
How much mashed banana would you say this mesures out to be ? My muffins seem to be too wet and undercooked in the middle. 🙁
Alexis says
I’d say 1-1/2 cups. I always check my muffins with a fork before taking out of the oven so when it doubt just bake longer! Enjoy 🙂
Sonia says
How much mashed banana would you say this mesures out to be ? My muffins seem to be too wet and undercooked in the middle. 🙁
Alexis says
I’d say 1-1/2 cups. I always check my muffins with a fork before taking out of the oven so when it doubt just bake longer! Enjoy 🙂
Stephanie says
These are amazing!! I used oat flour rather than the recommended flour, 1/4 cup coconut sugar rather than 1/3, and 100% cacao unsweetened chips. The results were out of this world. Thanks for the recipe
Alexis says
Awesome! Love your spin on it.
Stephanie says
These are amazing!! I used oat flour rather than the recommended flour, 1/4 cup coconut sugar rather than 1/3, and 100% cacao unsweetened chips. The results were out of this world. Thanks for the recipe
Alexis says
Awesome! Love your spin on it.
Chelsy says
Another winner Alexis!! Question about the nanners vs applesauce.. is there really that big of difference in sugar ? I kinda thought they were somewhat interchangeable?i don’t always have ripe bananas, there were 3 calling my name at the grocery -score !!
Alexis says
Bananas have more sugar than apples 🙂 1/2 cup of applesauce has about 18g sugar versus 1/2 cup banana has around 27g. Depends on the recipe but the banana adds great flavor here! I haven’t tried them with applesauce but let me know if you do 🙂
Chelsy says
Oh yeah that makes sense 🙂 if I don’t have bananas on hand, could I use applesauce and maybe add a little maple syrup ?
Thanks !!:)
Alexis says
Ya! Or maybe some granulated sugar 😉
Chelsy says
Another winner Alexis!! Question about the nanners vs applesauce.. is there really that big of difference in sugar ? I kinda thought they were somewhat interchangeable?i don’t always have ripe bananas, there were 3 calling my name at the grocery -score !!
Alexis says
Bananas have more sugar than apples 🙂 1/2 cup of applesauce has about 18g sugar versus 1/2 cup banana has around 27g. Depends on the recipe but the banana adds great flavor here! I haven’t tried them with applesauce but let me know if you do 🙂
Chelsy says
Oh yeah that makes sense 🙂 if I don’t have bananas on hand, could I use applesauce and maybe add a little maple syrup ?
Thanks !!:)
Alexis says
Ya! Or maybe some granulated sugar 😉
Laura says
I've been making these for a while now and thought I'd let you know this is one of my family's favorite recipies! My husband and toddler love them - and I love that it gets them to eat some extra veggies. 🙂 Thanks for this amazing recipe!
Laura says
I've been making these for a while now and thought I'd let you know this is one of my family's favorite recipies! My husband and toddler love them - and I love that it gets them to eat some extra veggies. 🙂 Thanks for this amazing recipe!
Sam says
They look super. 🙂 But do you taste the bananas?
Sam says
They look super. 🙂 But do you taste the bananas?
Siobhan says
What can I sub in for almond meal?
Alexis says
You could try more whole wheat flour! I'm not sure if they'll be as moist, though.
Siobhan says
What can I sub in for almond meal?
Alexis says
You could try more whole wheat flour! I'm not sure if they'll be as moist, though.
Esther says
Are the mini chocolate chips vegan ?
Alexis says
Yep!
Esther says
Are the mini chocolate chips vegan ?
Alexis says
Yep!
Stephanie says
I don't see vanilla in the recipe, is 1 Tbsp the correct amount of almond milk?
Alexis says
Oops--fixed! Yep!
Stephanie says
I don't see vanilla in the recipe, is 1 Tbsp the correct amount of almond milk?
Alexis says
Oops--fixed! Yep!
Marianela says
This recipe looks amazing =) Thanks for sharing.
Alexis says
Thanks lady! Enjoy!
Marianela says
This recipe looks amazing =) Thanks for sharing.
Alexis says
Thanks lady! Enjoy!
Christie says
Made these today and they were delicious! I had to reassure my husband they were healthy. 🙂
Thanks for a great recipe!
Do you refrigerate them, or leave them on the counter?
Alexis says
Aww I'm so glad! Love it when it's hubs-approved 🙂 I stored them in an air-tight container in the fridge and microwaves before eating for melty chocolate chips but they would be fine on the counter for a couple days I'd say.
Christie says
Made these today and they were delicious! I had to reassure my husband they were healthy. 🙂
Thanks for a great recipe!
Do you refrigerate them, or leave them on the counter?
Alexis says
Aww I'm so glad! Love it when it's hubs-approved 🙂 I stored them in an air-tight container in the fridge and microwaves before eating for melty chocolate chips but they would be fine on the counter for a couple days I'd say.
Ally says
Substituted spelt flour and buckwheat flour because it’s what I had and also used whole milk....2.5 med-large bananas.....and wow, they are very good!!!!! Somehow have a cakelike consistency?!?! Thanks!!!!
Alexis says
So glad it worked!
Julie says
Just made these. So yummy! I ate three in a row! I baked them for 30 minutes, and they were still not 100% set. Did I use too much banana??
Alexis says
Hmmm my bananas were small! Maybe use 2 next time?
Julie says
Just made these. So yummy! I ate three in a row! I baked them for 30 minutes, and they were still not 100% set. Did I use too much banana??
Alexis says
Hmmm my bananas were small! Maybe use 2 next time?
Amanda @ .running with spoons. says
Soooooo how many of these would you say that I should eat to help out my daily fruit and veggie quota? All of them? Yeeep. Sounds good to me
Alexis says
Whole batch. No question!!
Amanda @ .running with spoons. says
Soooooo how many of these would you say that I should eat to help out my daily fruit and veggie quota? All of them? Yeeep. Sounds good to me
Alexis says
Whole batch. No question!!
hungrygrad says
Just saw somebody else's recipe for zucchini chocolate bundt cake (with eggs and oil), calculated the calories on myfitnesspal, and then decided to back the eff up. So happy that I ran across this recipe just 10 minutes later!
hungrygrad says
Just saw somebody else's recipe for zucchini chocolate bundt cake (with eggs and oil), calculated the calories on myfitnesspal, and then decided to back the eff up. So happy that I ran across this recipe just 10 minutes later!
Sam @ PancakeWarriors says
Perfect muffins on the first try. Girl that is a good day. And I love that you don't have to squeeze the water out of the zucchini. That alone makes this recipe a winner!!
Sam @ PancakeWarriors says
Perfect muffins on the first try. Girl that is a good day. And I love that you don't have to squeeze the water out of the zucchini. That alone makes this recipe a winner!!
Lauren @ The Bikini Experiment says
These are awesome muffins. When it cools down here in Austin, I am cooking up a batch.
Lauren @ The Bikini Experiment says
These are awesome muffins. When it cools down here in Austin, I am cooking up a batch.
Emilie @ Emilie Eats says
I can't wait to sink my teeth into one of these beauties!! Nothing like chocolate to make you feel better about yourself. 🙂
Emilie @ Emilie Eats says
I can't wait to sink my teeth into one of these beauties!! Nothing like chocolate to make you feel better about yourself. 🙂
Kelly @ Eat the Gains says
The stars are definitely aligned when your baking experiments come out perfect on the first try...at least for me haha! Can't wait to try these! Might try to make then gluten free.
Kelly @ Eat the Gains says
The stars are definitely aligned when your baking experiments come out perfect on the first try...at least for me haha! Can't wait to try these! Might try to make then gluten free.
Jen says
Would I need to make any changes to bake it into a loaf instead? Looks delicious
Jen says
Would I need to make any changes to bake it into a loaf instead? Looks delicious
teri s says
Hi! This looks so yummy and meets .....almost.... all my dietary restrictions. I need to make this totally grain free. To replace the cup of wheat flour---any idea how to substitute with coconut and/or more almond flour?
Alexis says
Try almond meal and let me know how they turn out! I'd leave out the almond milk and keep it a scant cup of zucchini. Maybe bake a bit longer? Hopefully they work well!
teri s says
Hi! This looks so yummy and meets .....almost.... all my dietary restrictions. I need to make this totally grain free. To replace the cup of wheat flour---any idea how to substitute with coconut and/or more almond flour?
Alexis says
Try almond meal and let me know how they turn out! I'd leave out the almond milk and keep it a scant cup of zucchini. Maybe bake a bit longer? Hopefully they work well!
Morgan Malicki says
What kind of chocolate chips do you use?
Thank you for the recipes and ideas- you are so creative!
Alexis says
Awww thanks! I just used mini semi-sweet chocolate chips that were Kroger brand. I love Trader Joe's chocolate chips too!
Morgan Malicki says
What kind of chocolate chips do you use?
Thank you for the recipes and ideas- you are so creative!
Alexis says
Awww thanks! I just used mini semi-sweet chocolate chips that were Kroger brand. I love Trader Joe's chocolate chips too!
Lindsay says
We loved these!...except my banana-adverse son. Do you think anything could be used in place? Applesauce?
Alexis says
You could try pumpkin or applesauce but add more sweetener!