Healthy Zucchini Muffins with Chocolate Chips
After ransacking my entire freezer on Tuesday afternoon in a desperate search find the last, lonely Chocolate Chip Banana Zucchini Muffin, I decided that, despite the fact that I’ve been bombarding you with recipes involving zucchini and overly ripe bananas, I couldn’t wait one more day to share this recipe. What if you urgently needed a healthy, moist, and chocolate-studded treat like these healthy zucchini muffins too?
I reasoned that I best share this recipe immediately, before you lived one more day without these healthy zucchini muffins in your life. Does that sound too dramatic? Can a zucchini muffin really be life changing?
Perhaps not life changing, but I can attest from personal experience of the most painful variety, that these moist, fluffy, chocolate zucchini muffins are at the very least day changing, which after the morning I had, was desperately needed.
In the span of three hours, I managed to:
- Reactivate an old running injury, which necessitated that I walk around my kitchen with an ice pack strapped to my hip.
- Spring a leak in said ice pack, which dripped all over my shorts and looked (and felt) suspiciously as if I’d wet my pants.
- Dump a blueberry smoothie down my shirt.
- Knock a container of sprinkles off the top shelf. The container burst open and tiny colored balls went EVERYWHERE.
- Dump sparkling sugar all over the top of my perfect peach pie. The sugar lid fell off mid-shake and turned my intended sprinkle into an avalanche.
What I should have done was climb back into bed, step out the other side, and promptly devour a Chocolate Chip Healthy Zucchini Muffin.
What I actually did was spill milk all over my counter (truly). THEN, I ate a chocolate zucchini muffin.
At least I still got the muffin the in end.
After posting this recipe for Chocolate Chip Paleo Zucchini Bread, I received a few requests for a “regular” version of the recipe, made with wheat flour instead of coconut flour. While I still adore coconut flour and recommend trying it, I recognize that it’s not for everyone, and even if it is, can a girl ever have too many tasty, healthy zucchini bread or muffin recipes at her disposal? I think not.
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, they are marvelously moist, thanks to the addition of mashed banana and zucchini.
I’ve baked these healthy zucchini muffins twice now, the first time with mini chocolate chips (my favorite) and the second with walnuts (Ben’s favorite). I think they’d also be fantastic with fresh or frozen blueberries and dried cranberries too. I’d love for you to choose your own healthy zucchini muffin adventure, then let me know how they come out for you!
As I can attest, these healthy zucchini muffins are also very freezer friendly. If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it.
Tools I used to make this recipe:
- Standard muffin pan (I love this option if you don’t need the lid)
- Batter scoop (my secret to big, puffy muffin tops)
- No-mess grater
Healthy Zucchini Muffins with Chocolate Chips
Chocolate Chip Healthy Zucchini Muffins. Made with honey, whole wheat flour, and banana. Moist, fluffy, and kids love them too!
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
- 1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
- 1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil
- 1/4 cup honey (use light agave nectar or pure maple syrup to make vegan)
- 1/4 cup brown sugar, light or dark
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (I recommend aluminum free)
- 1/2 teaspoon kosher salt
- 2 cups white whole wheat flour
- 1/3 cup semi-sweet chocolate chips, mini or regular (I used mini)
- Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
- Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
- In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).
Store muffins at room temperature according to my guide to store muffins, or individually wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).
Serving Size: 1 muffin
- Amount Per Serving:
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 31mg
- Sodium: 116mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 12g
- Protein: 5g