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    Hummusapien Β» Recipes Β» Snacks Β» Vegan Zucchini Banana Chocolate Chip Muffins

    Vegan Zucchini Banana Chocolate Chip Muffins

    Published Aug 18, 2014 Β· Modified Jan 27, 2022 Β· by Alexis Joseph Β· 136 Comments

    Jump to Recipe

    Unless you hide veggies in alllll the things...YOU CAN'T SIT WITH US.
    IMG_0418aatext
    I used to post muffin recipes all the time on this bloggy boo. They're just the perfect snackity---hearty, healthy, and tasty to boot! Whenever I make muffins now, I use both almond meal and oat flour.

    Using almond meal adds a boatload of healthy fats that not only make your hair and skin totally shiny andΒ gorg, but it also helpsΒ boost your immune system, fight chronic disease, and combatΒ inflammation!

    Using almond meal rather than a grain-based flour also helps lower the carbohydrate content of the muffies, which is great for when you want a yummy snack that's not a total carb bomb.

    You know I love my carbs, but when you eat a plant-based diet that involves carbs out the wazoo (think beans, rice, whole-grain crackers, quinoa, sweet potatoes, hummus),Β sometimes you just wantΒ a snack that's not as carbalicious.
    IMG_0387astraight
    Because almonds are higher in fat, I find you don't have to add as much oil to the batter as you would with all whole wheat or oat flour. I get myΒ almond meal at Trader Joe's and then I simply whiz a cup of old-fashioned oats in the Nutribullet to make oat flour.

    Sometimes I buy the organic Arrowhead Mills oat flour as a shortcut, but you really can't beat the price of a hugh jass container of old-fashioned oats! I bought the biggest size of Target brand oats on sale last week for a whopping $2.69! Thirty servings for $2.69? Hellooooo cheap, healthy breakfast!

    These babies are sweetenedΒ with a wee quarter cup of coconut palm sugar, so it's of utmost importance for you to use SUPER ripe nanners. I'm talking the black kind that you think you should throw away but are secretly the key to the bestest banana bread. If you're using spotted nanners that are still kind of yellow, you may want to add a couple more tablespoons of sugar.

    To make these more of a dessert-like muffin, you could up the sugar to a half cup. I think they're plenty sweet as is, especially with the melty bites of chocolate chips!
    IMG_0413a
    I like to use coconut palm sugar because it's less refined and therefore has trace amounts of vitamins, minerals, and phytonutrients, but good old brown sugar will work just fine, too. Coconut sugar also has a lower glycemicΒ index than refined white sugar, meaning it won't spike your blood sugar as quickly.

    But at the end of the day, it's still sugar---so go for the more natural kinds and use them in moderation! Keep in mind that coconut oil is still 100% fatΒ (fourteen grams per tablespoon)Β withΒ zero fiber, just like coconut sugar is still 100% sugar (four grams per teaspoon).

    While theyΒ doΒ provide someΒ nutritional benefits, don't go scarfing 'em downΒ just because everyone and their brother promises they'll lead to miraculousΒ weight loss. There's no substitution for good old-fashioned healthy eating and exercise, my friends...not even tablespoons on tablespoons of organic coconut oil.

    Another note---if you don't care about a muffin being vegan, you can always substitute the flax "eggs" for regular eggs (two in this case). I think these would also be fab with some shredded coconut, walnuts, some cacao, and a little nutmeg. If you try anything fun, tell me in the comments!
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    These were adapted from my banana coconut muffins, which is a super old recipe but definitely one of my favorites. Some of the oldest recipes on this site are actually the ones that I make most often, like my salmon burgers, avocado bean burgers, almond butter broccoli stir fry, and tomato, basil and kale quiche.

    Brace yourselfΒ for some seriously funny old blog posts!Β PS--my almond butter zucchini bars are one of the most popular recipes on the blog, so if you have an extra zucchini, whip up a batch and thank me later! They are one seriousΒ presentΒ for your face.
    Now go make these.

    They're so fetch.

    Print
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    Vegan Zucchini Banana Chocolate Chip Muffins

    ★★★★★ 4.8 from 20 reviews
    • Author: Alexis
    • Prep Time: 10 mins
    • Cook Time: 17 mins
    • Total Time: 27 mins
    • Yield: 12 1x
    • Category: Muffins, Bars and Bites
    Print Recipe
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    Description

    These deliciously moist, vegan, and gluten free muffins are packed with flavor and nutrition!


    Ingredients

    Scale
    • 2 tbsp ground flaxseed + 6 tbsp water
    • 2 medium, very overripe (nearly black) bananas
    • 1 cup shredded zucchini (one medium zucchini), packed, liquid squeezed out
    • 1 tbsp coconut oil
    • 1 tsp vanilla extract
    • 1 cup almond flour
    • 1 cup old-fashioned oats, ground into flour (grind oats in blender/food processor to make flour)
    • Β½ cup old-fashioned oats
    • ΒΌ cup coconut palm sugar (or brown sugar)
    • 1 tsp baking soda
    • Β½ tsp cinnamon
    • Β½ tsp salt
    • β…“ cup chocolate chips

    Instructions

    1. Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
    2. Combine flax and water in a small bowl and set aside to gel.
    3. Using paper towels, squeeze liquid out of zucchini. Add zucchini to a large bowl. Add bananas and mash with a fork. Add coconut oil and vanilla to bowl and stir until well combined. Stir in flax mixture.
    4. In a separate medium bowl, stir together almond flour, oat flour, oats, coconut sugar, baking soda, cinnamon and salt until well combined.
    5. Add dry ingredients to wet ingredients and mix until just combined, being careful not to over-mix. The batter will be thick. Fold in chocolate chips.
    6. Bake for 16-18 minutes. Cool for 20 minutes in muffin tin before carefully transferring muffins to cooling rack to cool completely.


    Nutrition

    • Serving Size: 1 muffin
    • Calories: 170
    • Sugar: 10g
    • Sodium: 185
    • Fat: 9g
    • Saturated Fat: 3g
    • Trans Fat: 0g
    • Carbohydrates: 21g
    • Fiber: 3g
    • Protein: 4g
    • Cholesterol: 0g

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. sarah says

      March 26, 2017 at 12:51 am

      Thanks for the recipe! I made them and the insides were rather undercooked. Next time I am going to cook them longer, but do you have any suggestions to help with this issue? I had to use chia seed eggs because of a flax intolerance, so I'm not sure if that made a difference. Thanks!

      ★★★★

      Reply
      • Alexis says

        March 29, 2017 at 6:37 pm

        That shouldn't make a difference so I'd just say cook them longer, no worries! I always test with a fork before I take them out since all ovens are different πŸ™‚

        Reply
    2. sarah says

      March 26, 2017 at 12:51 am

      Thanks for the recipe! I made them and the insides were rather undercooked. Next time I am going to cook them longer, but do you have any suggestions to help with this issue? I had to use chia seed eggs because of a flax intolerance, so I'm not sure if that made a difference. Thanks!

      ★★★★

      Reply
      • Alexis says

        March 29, 2017 at 6:37 pm

        That shouldn't make a difference so I'd just say cook them longer, no worries! I always test with a fork before I take them out since all ovens are different πŸ™‚

        Reply
    3. Arwen says

      September 08, 2016 at 2:31 pm

      These are totally delicious! My bananas weren't quite as ripe as I wanted and I was out of coconut sugar, so I used about β…“ c brown sugar. So yummy!

      ★★★★★

      Reply
      • Alexis says

        September 08, 2016 at 3:24 pm

        AWESOME! So glad they turned out thanks for making πŸ™‚

        Reply
      • Alexis says

        September 08, 2016 at 9:19 pm

        Yay! That's what I like to hear!!

        Reply
    4. Arwen says

      September 08, 2016 at 2:31 pm

      These are totally delicious! My bananas weren't quite as ripe as I wanted and I was out of coconut sugar, so I used about β…“ c brown sugar. So yummy!

      ★★★★★

      Reply
      • Alexis says

        September 08, 2016 at 3:24 pm

        AWESOME! So glad they turned out thanks for making πŸ™‚

        Reply
      • Alexis says

        September 08, 2016 at 9:19 pm

        Yay! That's what I like to hear!!

        Reply
    5. Tiana says

      May 19, 2016 at 8:45 am

      I made these yesterday and they are so delicious! I made them into little muffins and just baked them for 12 minutes. I let the flax egg sit for a long time before using it and I think that helped. I've had to hide them because my kids and I just want to scarf them up in one sitting. Thank you for this recipe!

      ★★★★★

      Reply
    6. Tiana says

      May 19, 2016 at 8:45 am

      I made these yesterday and they are so delicious! I made them into little muffins and just baked them for 12 minutes. I let the flax egg sit for a long time before using it and I think that helped. I've had to hide them because my kids and I just want to scarf them up in one sitting. Thank you for this recipe!

      ★★★★★

      Reply
    7. Buff C. Barr says

      April 30, 2016 at 1:47 pm

      I made these with 1 cup oat flour and 1 cup of brown rice flour since I didn't have almond flour and I wanted to use up some of those random flours that have taken over one bin of my refrigerator. This made the batter a bit too thick so added around 1/2 to 3/4 cup of almond milk. Also stirred in some walnuts, just can't have muffins without nuts! And 1/2 t ground cloves in addition to the cinnamon. Also used Sucanat, also becaue that's what I had to use up! They're in the oven now and they're rising so all looks well.

      ★★★★

      Reply
      • Alexis says

        April 30, 2016 at 6:08 pm

        Mmmm love the cloves addition! I hope they worked well with Sucanat. Yum!

        Reply
    8. Buff C. Barr says

      April 30, 2016 at 1:47 pm

      I made these with 1 cup oat flour and 1 cup of brown rice flour since I didn't have almond flour and I wanted to use up some of those random flours that have taken over one bin of my refrigerator. This made the batter a bit too thick so added around 1/2 to 3/4 cup of almond milk. Also stirred in some walnuts, just can't have muffins without nuts! And 1/2 t ground cloves in addition to the cinnamon. Also used Sucanat, also becaue that's what I had to use up! They're in the oven now and they're rising so all looks well.

      ★★★★

      Reply
      • Alexis says

        April 30, 2016 at 6:08 pm

        Mmmm love the cloves addition! I hope they worked well with Sucanat. Yum!

        Reply
    9. Kaila McManus says

      March 13, 2016 at 4:26 pm

      SO GOOD!
      I made these last night, alongside your almond Joy bars and my mouth & tummy LOVE ME!
      Koodos you you.
      I put some almond butter on one of these babies this morning and would highly recommend that.
      Question... do you have the nutrition facts for these, that would be greatly appreciated!
      Thanks so much and I look forward to making LOTS more of your recipes

      ★★★★★

      Reply
      • Alexis says

        March 14, 2016 at 1:59 pm

        Hey there! So glad you're enjoying everything πŸ™‚ Nope--I don't calculate nutrition info. Feel free to enter the recipes into MyFitnessPal for easy nutrition info!

        Reply
    10. Kaila McManus says

      March 13, 2016 at 4:26 pm

      SO GOOD!
      I made these last night, alongside your almond Joy bars and my mouth & tummy LOVE ME!
      Koodos you you.
      I put some almond butter on one of these babies this morning and would highly recommend that.
      Question... do you have the nutrition facts for these, that would be greatly appreciated!
      Thanks so much and I look forward to making LOTS more of your recipes

      ★★★★★

      Reply
      • Alexis says

        March 14, 2016 at 1:59 pm

        Hey there! So glad you're enjoying everything πŸ™‚ Nope--I don't calculate nutrition info. Feel free to enter the recipes into MyFitnessPal for easy nutrition info!

        Reply
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