Healthy Zucchini Muffins with Chocolate Chips

Healthy Zucchini Muffins are made with honey, whole wheat flour, banana, and chocolate chips. Moist, fluffy, and kids love them too! This healthy zucchini muffin recipe makes the perfect lunch box treat.

After ransacking my entire freezer on Tuesday afternoon in a desperate search find the last, lonely Chocolate Chip 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?

muffin pan full of Chocolate Chip Banana Healthy Zucchini Muffins

I reasoned that I best share this healthy zucchini muffins recipe immediately, before you lived one more day without them in your life. Does that sound too dramatic? Can a zucchini muffin recipe with chocolate chips really be life changing?

Day-Changing Healthy Zucchini Muffins

overhead image of Healthy Zucchini Muffins studded with chocolate chips

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 pie 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 studded zucchini muffin.

Chocolate Chip Banana Zucchini Muffin with a pan of muffins behind it

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 chocolaty healthy zucchini 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.

2 speckled ripe bananas and 3 whole zucchini

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.

clear mixing bowl with shredded zucchini, chocolate chips, and mashed bananas

Healthy Zucchini Muffins Mix-Ins

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!

Healthy Zucchini Muffin with chocolate chips - a bite taken out of the muffin

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.

More Freezer Friendly Healthy Muffin Recipes:

Tools I used to make the healthy zucchini muffins recipe:

muffin pan full of Chocolate Chip Banana Healthy Zucchini Muffins
4.9 from 57 votes
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Healthy Zucchini Muffins with Chocolate Chips

Yield: 12 muffins
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Chocolate Chip Healthy Zucchini Muffins. Made with honey, whole wheat flour, and banana. Moist, fluffy, and kids love them too!


  • 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 coconut oil — melted and cooled, very light olive oil, or canola oil
  • 1/4 cup honey
  • 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)


  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. 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
  3. 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.
  4. 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.
  5. 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).

Recipe Notes

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).
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Healthy Zucchini Muffins with Chocolate Chips

Nutrition Information

Amount per serving (1 muffin) — Calories: 200, Fat: 8g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 116mg, Carbohydrates: 30g, Fiber: 19g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

titled photo collage - healthy zucchini muffins with chocolate chips

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I haven’t made muffins in far too long- these are next on my list! Deliciousness :)

  2. Erin these look SO good!!! I stopped making muffins a while back because of all the sugar and it’s hard to convince my family to keep whole wheat flour in the house for baking…I love that you used a banana to add some extra sweetness without adding too much sugar. Next time I do some breakfast prep I’m making these!

  3. These look fantastic. I am guessing the sat fat is so high because of the coconut oil, right? I don’t use coconut products, but if I used an organic canola oil, I assume the sat fat would be lower, do you think? Thanks.

    • Hi Teresa! That is correct. If you like, you can put this recipe into for free and choose the exact ingredients that you would like. That will give you a clear, more accurate answer.

  4. Hi Erin,
    Can these be made in a pan (i.e. As bars) if I don’t have a muffin pan? Thanks!

    • Hi Michelle,
      I think that it would work fine to bake in a loaf pan! I would reduce the oven temperature to 350, and the baking time will need to be increased. If the top starts browning too quickly before the center is set, tent the bread with foil and continue baking until it is done. Since I’ve never baked the bread this way, I’m sorry but I can’t give you an exact baking time. I’d start checking it at the 25 or 30-minute mark, though it could take up to 50 minutes or even a bit more.

  5. hey girl these look so good! Yummy! That is just so crazy what happened within 3 hours. Makes life interesting huh? At least you got to have a muffin afterwards! Y’all have a great weekend!

  6. These look delicious! I can’t wait to make them for breakfast this weekend :)

  7. Oh, Erin, I could sink my teeth into one of these right now! Looks delicious! Sorry about all the mishaps this morning – way too much to have to cope with on a Friday! I’m sure things started looking up once you had the muffin!

  8. zucchini and chocolate is such a wonderful combination but i never have tried it with banana before. i bet it’s delicious though! have to try these muffins. Xx

  9. Always happy to see when you post a dessert recipe that doesn’t make you feel guilty (:

  10. Love this! Made with all my favorite baking ingredients. Thanks for the recipe! :)

    – MAK

  11. Has anyone tried these with applesauce instead of banana? My zucchini plant is overflowing, but for once I have no ripe bananas! 

    • Hi Peggy! Not as far as I know. The banana does add more sweetness to the muffins than applesauce would. You can certainly feel free to experiment though, and if you try it with applesauce, I would like to hear what you think!

      • Could you use applesauce instead of oil, or some combination of the two?

        • Hi MJ, I haven’t tried that swap in this recipe, so you’d be experimenting. I have seen applesauce used as an oil sub in baked goods such as muffins, so it may be worth a shot here! If you do try, I’d love to hear how it turns out.

      • All of my ripe bananas are frozen for smoothies so I used applesauce instead and they are delicious! I was also out of eggs so I made one flax egg and one baking soda egg and they might be a little on the dense side but I have nothing to compare it to. Great recipe!! 

        • Chelsea, I’m glad the muffins were a hit! Thanks so much for sharing all your tweaks and for leaving this awesome review!

  12. I have never tried zucchini on muffins but these pictures really look tempting to eat! Added on my list of recipes to try. :)

    Also, I love the way your recipes are displayed. Do you mind if I ask which recipe plugin you are using?

    • Trish, I don’t mind at all! It’s actually a custom template that my web designer (Lindsay of Purr— did for me. I do hear good things about Easy Recipe Plus though! That I believe anyone can download.

  13. I love the portable breakfastability (probably not a word…?) of these muffins, and that you used a combo of zucchini AND bananas, not just one. Well done :)

  14. So I totally feel for you on the pain, the ice pack, and the sugar. But really what I feel sorry for you about is the dumped sprinkles. OMG that is the WORST!!!! Those suckers aren’t easy to clean up, and the vacuum just blows them farther away.


  15. I made this Sunday and my family loved them!  My daughter couldn’t believe that she couldn’t taste all the zucchini in them – but…I did double the chocolate chips.  :)  Great recipe – they are gone now and I will make again!

  16. Erin!

    These look amazing and I would love to make them soon!

    BUT we don’t eat eggs, is there an alternative I could use to the eggs or could I just leave them out?

    Will it be the same? :-(

    • Hi Parveen! I’m afraid there is no way to omit the eggs. You could try experimenting with a flax egg (look for a recipe online—there are lots of resources!), but I’ve never tried the recipe this way, and I only tested it with eggs, so I can’t 100% vouch for it. Sorry I can’t be of more assistance!

    • I made today with one flax egg and one baking soda egg and they were delicious. I did one of each because flax binds and baking soda leavens. 

  17. Hi Erin! I stumbled on your blog the other night and was amazed at all the delicious looking recipes I wanted to try in my quest to eat better. I made the muffins tonight as I thought they’d be a great replacement for the veggie lite muffins in the same flavor (expensive!). They came out great! Very tasty! I look forward to trying more of your recipes. Thanks!,,

  18. Do you think the muffin batter would be to moist if I used shredded frozen zucchini??  I don’t have fres currently, but I froze some a while back.

    • Haley, I think if you thaw the zucchini first, then press out the excess water, it should work fine. If you decide to try the recipe, I would love to hear how they turn out!

      • Hi! I made this with 1/2 thawed shredded Zucchini and they turned out lovely! Amazing actually my kids gobbled them up. :). Thanks for the yummy recipe! I will definately make these again!! 

  19. Hi Erin,

    Today I tried these muffins and they came out very yummy .. And its super healthy.. Thanks for the receipe..

    But it came out little hard and not much air bubbles in between. When I mixed dough it was thick as icecream is it ok ?? Let me know the pouring consistency.

    Thank you once again

    • Hi Vijetha! I think several things could be going on. It sounds like the muffins were overmixed (you want to stir just until the dry ingredients disappear) and that the flour may have been overmeasured. Lightly spoon it into your measuring cup, then level it off, vs. putting the measuring cup directly in the flour bag, which can cause the flour to compact and be too much. Also, they may have been over baked. The batter should be thick though, so you got that part right. I’m so glad you liked how they tasted. Thanks for trying the recipe, and I hope they go more smoothly next time!

  20. I just baked these but in mini muffin pans ! They turned out delicious, my little one has a sweet tooth and I’m looking for healthy recipes for her ! Thank you ! Can’t wait for the kiddos to try them once they’re back from school, that is if I don’t end up devouring them all ! ?

  21. Judith MacDonald Reply

    When u grate the zucchini; do you squeeze out extra moisture? Also do they raise well? Thanks. I cannot seem to get mine to rise too much; but they are wonderful. Help. Thanks Erin. :)

    • Hi Judith! Please refer to step 2 of the recipe directions for squeezing the zucchini. I’m glad you like the flavor! They should raise, so make sure to follow the directions and check that your baking soda and baking powder are still fresh.

  22. I’ve been looking for a recipe like this!!  It was so easy and they taste wonderful!  Thank you!!  

  23. DELICIOUS! Devoured by all three of my boys, ages 3,  5, 8. The youngest is a picky eater, despises vegetables! Thank you for sharing! 

  24. I found these on pinterest and started out skeptical. I’ve never baked anything with zucchini. Well, I’m so glad I gave them a shot because they are DELICIOUS! I’m portioning them out for breakfast all week long. Already planning on making them again next weekend for a party. Thank you!!

    • Kaleigh, I’m so glad that your first experience baking with zucchini was a good one! These muffins are some of my favorites, and it means a lot to know how much you enjoyed them too. Thanks for trying the recipe and taking time to leave this lovely rating and review!

  25. I just recently found your website and I love it! These were absolutely delicious. I love muffins but I’m trying to incorporate less processed sugar into my diet. Thanks :) 

    • So glad you’re here, Kaela! And I’m happy to hear you enjoyed the muffins! Thanks so much for taking the time to leave this nice comment. :)

  26. Hi there,

    Just wondering if anyone has tried freezing without individually wrapping first?? I have lots of Tupperware containers and am trying to cut down on waste, they’ll only be stored for a week or 2

    Thanks, can’t wait to try

    • Hi Kaycee, for that short of a time, I think it’s totally fine to freeze without individually wrapping! The wrapping is more to prevent freezer burn if the muffins are frozen for longer time periods. I hope you enjoy the muffins!

  27. Thanks s much :)

  28. Delicious! I am from N.Z and have lots of zucchini growing in our vege garden right now. So I wanted to use them in baking. Your recipe was chosen because of it’s use of coconut oil, honey and of course chocolate! They taste great and get a big thumbs up from my 6 yr old daughter who helped me make them. Will be using this recipe lots this summer! Thank you! 

    • Thanks, Fiona! I’m so happy to hear the muffins were a hit. And I really appreciate your taking the time to leave this awesome review!

  29. Amazing. Moist. Delicious. Light.  Not too finicky as I had two mini helpers making them with me. :). 

    • I’m so happy to hear the muffins were a hit, Kirsten! Thank you so much for taking the time to leave this review!

  30. Just made these last night and they are soo good! I am eating them as part of breakfast throughout the week. I was a little surprised to see the calorie content. Any ideas on how to cut that down a bit? My batter only made enough for 9 muffins so probably more like 230-250 calories/each for me. Thanks!! 

    • Hi Holly, I’d suggest leaving out the chocolate chips if you’re looking to reduce calories. The amounts of sugar and oil in the recipe are necessary to give the muffins the right flavor and texture. If you don’t want to omit the chocolate entirely, you could just sprinkle a few chips on top of each!

  31. I made these last night and they are fantastic !! Nice and moist. Thank you!

  32. I have wanted to try these for weeks!! So I made them yesterday. Definitely a new favorite!! I can really recommend using coffee filters to press out the excess water from the zucchini.
    Thank you for a simple and quick breakfast, I’ll be able to sleep like ten extra minutes now! :)

    • Rebecca, I’m happy to hear you enjoyed these muffins! Great tip about the coffee filters. I really appreciate your taking the time to leave this review!

  33. We made these tonight with Pillsbury’s gluten free flour mix. My helper toddler doubled the cinnamon, vanilla and baking soda…. and they turned out great! We frosted a few with a cream cheese frosting, love giving the kids a special treat that’s healthy!

  34. I tested them today and they are super yummy!! :)

    I like using zucchini in sweet pastry :D
    thank you! Hugs from France!

  35. This recipe came out perfectly. Texture, flavor, everything. The banana adds a nice hint of  but doesn’t overpower. I did use white flour which reduced the cooking time to 17 mins. They came out lightly crisp on the edges and soft and fluffy inside. Thanks!

    • Yay! I’m so glad the recipe was a hit for you. Thank you for sharing your tweaks and this wonderful review!

  36. I have regular white flour and whole wheat flour, but not white whole wheat.  Would the flour measurements be the same for those?

  37. Okay, I just made these and they are DELICIOUS!!!  I used 1 cup oatmeal in place of 1 of the cups of flour, and added about 3/4 cup frozen blueberries instead of chocolate chips. They are moist, fluffy, and perfect, and just right for sweetness! Will definitely make again! Thanks for sharing!

    • I’m so glad you enjoy them, Emily! Thank you for taking the time to share your swaps and leave this awesome review!

  38. Do you think you could incorporate ground flax seed in there? 

    • Hi Megan, I haven’t made these with ground flaxseed, but I think adding 1 or 2 tablespoons should be fine! I hope you enjoy the muffins.

  39. Googled zucchini muffin recipe and wasn’t even necessarily looking for a healthy option, but I gave Hess a try and I’m so glad I did!  They are DELICIOUS!  

    • Ok that was supposed to be 5 stars but it looks like 4.5 when it posted :(

    • Stephanie, I am SO EXCITED to hear this! Thanks so much for giving the recipe a chance and stopping by to leave this stellar review (and don’t worry about the rating!) Thank you so much <3.

  40. I do not understand how other people were able to make this. the recipe did not include enough liquid. I had to add an additional 1/4 cup of oil to stir in all the flour.

    • Hi Marissa, the batter is very thick—I could scoop it like ice cream or brownie batter. Since everyone’s kitchen is different, it’s hard to know exactly what happened, but the batter could have turned out even thicker if the zucchini and banana didn’t contain as much moisture as mine or other readers’ did. I hope you were still able to enjoy the muffins once they were baked!

  41. Hi Pilar! It’s possible that they muffins could have benefited from a few extra minutes. Every oven and kitchen can be a little different. It also sounds like your zucchini was extra moist. Did you squeeze as much water out of the zucchini as you could? Otherwise, it’s really hard for me to say without being in the kitchen with you, but I think that could be the reason. Regardless, I hope they go better next time!

  42. Ashley Marie esselment Reply

    Hi, can i use regular flour and can i use sea salt I’m out of Kosher salt:(

    • Hi Ashley, yes, you can use regular flour and sea salt in this recipe! I hope you enjoy the muffins!

  43. Made these this morning for my LO, she’s always asking for cupcakes and these are the next best thing! They came out great!!

    • Awesome, Angela! I’m so glad you enjoyed them. Thanks so much for giving the recipe a try and reporting back!

  44. I substituted date paste for the brown sugar and these muffins came out delish!!! Definately gonna bake these again. Thanks for the great recipe.

  45. Have you tried using almond flour or coconut flour?

    • Hi Kacie, almond and coconut flours behave very differently than regular flour, so I wouldn’t recommend a direct swap in this recipe. I do, however, have a very similar recipe for chocolate chip zucchini bread that uses coconut flour instead, if you’d like to check it out!

  46. These are fantastic! I’ve made them a few times now. My 3 year old woke up and asked if I could make some zucchini chocolate chip muffins and I knew I had to rate the recipe. Thank you for a delicious way to get in some extra veggies. 

    • Thanks so much for taking the time to leave this excellent review, Sarah! I’m so glad to hear you enjoyed the muffins.

  47. I am looking for fun, healthy recipes for our zucchini overload! This looks like a great option, but I can’t have that much honey. I also don’t want to just add more brown sugar because I can’t have too much of that either. Can I substitute in white sugar? If so, how much would you suggest so they aren’t too sweet?

    • Hi Rachel, the honey helps keep the muffins moist, so I worry that a swap with white sugar would make them too dry. If you’d like to experiment, you could also try maple syrup since that’s another liquid sweetener!

      • That’s my concern too. I can’t have a lot of fructose, which is in most “natural” sweeteners (apples, honey, maple syrup, molasses, etc.). Maybe I could just use glucose syrup?

        • Unfortunately, I don’t have any experience with glucose syrup, but if you’ve used it before with good results I think you could experiment here too.

  48. I didn’t follow the recipe to a tee, but as I do when I always cook I went with my gut feeling based on how the preparation was lookin. So what I mean is I didn’t use coconut oil or honey but rather olive oil and maple syrup(Use what you have my friends!:)) I also didn’t use 2 cups of shredded zucchini as I felt it would overpower the banana and chocolate so I used one as I wanted a fine balance in taste of the ingredients. Ironically, the muffins were filled with loads of chocolatey goodness and I’m not the biggest fan of zucchini but I will say mixed in with bananas, chocolate, and other flavors the zucchini sure did strike a cord with me. Really, the one area of concern for me and this always happens when I’m baking is the texture. It isn’t that of your traditional muffin where it’s sorta spread out but rather my baking the batter gets all clustered together. I don’t know if it’s whether that’s the way thing’s bake in my oven or it’s something that I’m doing? All in all, this was a fabulous recipe! Try it with a glass of milk, it does the body good!:)

    • Teslim, I’m so glad you enjoyed the muffins! Thanks so much for leaving such detailed notes about your swaps—it could really come in handy for other readers!

  49. How can these be vegan if using eggs?

    • Hi Dawn! There aren’t actually vegan muffins. If you’d like to play around with the recipe to try to make them vegan, you could swap maple syrup for the honey and making two flax “eggs” in place of the regular eggs. I know the maple syrup will work, but the eggs would be more of an experiment, as I’ve never tried the recipe this way myself, so I can’t guarantee the results. If you do decide to try the flax eggs, I’d love to hear how it goes!

  50. Hi Vicki, I hadn’t heard that, but if you prefer not to use coconut oil, you can swap canola oil. I hope you enjoy the recipe!

  51. Hello,
    I don’t have a mixer. Can I just make this recipe with mixing it by hand only. I noticed one of the steps said something about set it to low to mix.

  52. Hi there! I’m just wondering if it’s totally necessary to not peel the zucchini? I have a little boy who will NOT eat green stuff and I figured I could hide it better without the peels lol. Also, would blending the zucchini and banada together in a food processor ruin the consitency? Again, just trying to hide the healthy stuff because he does NOT get enough greens! Thanks!

    • Hi Liz, it’s totally fine to peel them if you don’t mind that extra step. I probably wouldn’t recommend blending since that would change the texture. I hope they’re a hit!

  53. These were fantastic! I had some overgrown zucchini, so this was a perfect recipe for it. I ended up using a bit more banana and canola oil instead of coconut and they came out so moist and sweet! Oh, and extra chocolate chips too. :) I I told my husband these were “healthy” muffins, so he may not like them, but he has devoured them, as have my boys. This will be a go-to recipe in our house.

    • Katie, I’m so happy to hear this recipe was a hit for your family! Thanks so much for taking the time to leave this wonderful review. :)

  54. I think this is one of the best muffin recipes around. Moist and good enough for you without being too good!

    • Sally, I’m so happy to hear you enjoy it!! Thanks so much for leaving this awesome review—I truly appreciate it!

  55. Fanflippintastic! VERY moist and dense. I made it with the coconut oil. The only substitution I made was Stevia brown sugar instead of regular. I use organic vanilla, no-aluminum baking powder, and yes; I always use white whole wheat or whole wheat pastry flour, so love this recipe! Printing it out as a favorite!

  56. I made these muffins a couple of weeks ago, and they are excellent. Great use for all those zucchinis in the late summer. Great texture and taste. I freeze them individually and take them to work for my morning snack.

  57.  Hi!
    Just making these muffins right now, they are in the oven. I’m excited to see how they turn out.
    But the batter seemed a little dryer then it should, I followed all the steps. I added coconut  flour instead of whole wheat flour because I’m trying to stay away from gluten.  
    And I only used one cup of the flour because when I added it in, it seemed very dry so I didn’t want to add in another cup. It would’ve been really nice to see what it is supposed to look like throughout the process. I hope they turn out (fingers crossed)

    • Hi Samantha! The coconut flour is definitely why the batter is dry. It is VERY different than whole wheat flour and requires much much more moisture, so it’s not a good direct substitute. If you’d like a zucchini coconut flour recipe, I’d suggest this Paleo Zucchini Bread: As you can see, it has six eggs. This gives the batter enough moisture. Since the muffin recipe wasn’t developed for coconut flour, the substitution wouldn’t work. I hope that helps explain what happened.

  58. I made these this past weekend with my daughters and we all approve. They are sooo good!! They were definitely dense but in a good way! and I am sure that could have happened for a number of reasons since I did have little helpers in the kitchen. :) Our batch made more than 12 and honestly wished it would have made more! We will definitely be making again soon!! We will be kitchenless soon so hoping to make and freeze some yummy foods including these muffins!

    • Woohoo Christy, I’m glad to hear these muffins were a hit! Thanks for giving them a try and reporting back. :)

  59. These were delicious! I added some walnuts and more chocolate chips. Yum!

  60. I just thought you’d like to know that I made these exactly as per your instructions EXCEPT I ignored all of your temperature requirements. My coconut oil did seize up a bit and turn back into white chunks just a little bit, but I thought the heck with it, I’ll see how they do anyways. They turned out great! Not a problem at all! I was just too lazy to wait for things to cool down/heat up all to room temperature and all that. Mama was hungry! Great recipe. Will make again!

  61. These are my favorite muffins ever! I don’t even bother to reheat them when I get a hankering! I just cram it in my mouth! I love how moist they are, and my 1 and 2 yr olds can’t get enough…..despite the older one being in a picky food phase right now. I’m getting ready to make two batches this morning so we can actually have some to share this weekend when we visit my folks. The last batch made 16 and lasted less than 24 hours. I, too, couldn’t wait on things to get to room temp or heat and cool down……and they still turned out PERFECT!

    • Jenny, I’m so happy to hear that the muffins are a hit with the whole family! Thanks for sharing this awesome review!

  62. Outstanding! I made them with paleo flour instead, and they turned out great! I finally found THE PERFECT MUFFIN RECIPE! Thank you!

  63. Wowza!! I’m not a super great baker, but I thought I’d give these a try. I even got risky and supplemented some things because I didn’t have some ingredients and OMG SOOOO GOOOD!!!! Everyone in my house is raving over them! Thank you so so much ??

    I supplemented oat flour for wheat flour, maple syrup for honey and lemon juice for baking soda. And I added shredded coconut. 

    • Kelsey, I’m so happy that these were a hit! Thank you so much for sharing your modifications too. That’s always so helpful for others considering the same thing!

  64. Hi Morgan, I’m sorry to hear you were disappointed with the muffins. The batter is definitely very thick—I could scoop it like ice cream or brownie batter. Many others have had success with the recipe, but since everyone’s kitchen is different, it’s hard to know exactly what happened. (For example, the batter could have turned out even thicker if the zucchini and banana didn’t contain as much moisture as mine or other readers’ did.) I know it’s frustrating to try a new recipe and not have it come out, so I truly wish you would have enjoyed these!

  65. I couldn’t find White whole wheat flour at the grocery store and grabbed regular whole wheat instead. Will this work? I’d rather go back and switch it for something else than ruin and entire batch of muffins. 

    • Hi Ashley, regular whole wheat flour will work, although the taste will be a little different and more nutty. I still think this is delicious though! You can also try using half whole wheat and half all-purpose flour if you’d prefer not to use the full amount of regular whole wheat. I hope you enjoy the muffins!

  66. Polina Pozdniakova Reply

    Hey Erin – do you have any suggestions for modifying this recipe to be gluten free? My fiance is allergic and I’m always trying to find good substitutes. Thanks for your help in advance.

    • Hi Polina, I haven’t tried making these gluten free myself, but my recommendation would be to try a 1:1 gluten-free flour blend in place of the wheat flour. Another commenter used that with good results! I hope you enjoy!

  67. Melinda A Walters Reply

    Your recipes NEVER disappoint. Thank you!

  68. Rave reviews from the family. I tweeked it a little to reduce some more of the sugar opting for more banana and no honey. I left a tad of extra water in the zucchini to balance the liquid/dry ratio. they were perfection!!

    • Kelly, I’m thrilled to hear the recipe was a hit! Thank you so much for reporting back with your review and tweaks. :)

  69. how can i half this recipe? especially tge 1/4 cup 12tsp etc :(
    plz help

    • Hi Rose! Unfortunately, sometimes when you halve baked recipes, things can get thrown off (it happens even to professional bakers!). To be 100% safe, I’d suggest making all 12 muffins, then freezing half for later.

  70. My 4 year old loves these! Added pumpkin seeds to give them a crunch which coupled with the chocolate tastes great! I’ve had difficulty getting him to eat his veggies- thanks to this great recipe I got him to eat them

  71. Keerthana caleb Reply

    Very good recipe. Swapped the oil with one more banana. They were great ! Thanks for the recipe . Loved it

    • I’m glad you enjoyed the muffins, Keerthana! Thank you so much for reporting back about the oil/banana swap too!

  72. I have made this recipe twice now and this is so far my favorite pre-made breakfast ever. It satisfies the salty and sweet tooth. Definitely a must try!

  73. They’re delicious! I have an abundance of zucchini coming in from the garden and
    after searching through recipes, decided to try your muffins. They were simple to whip up, came easily out of the muffin pan (no pan soak/scrub needed, yippee!!), and were moist and tasty! I made a double batch and tried Cup4Cup GF All Purpose Flour too. We felt it held its own and was just as great as the wheat flour.
    My family of 6 all give it 2 thumbs up! Or 12 thumbs up! :) Thanks for sharing the recipe and beautiful pics too! I’ll be making more batches to put in the freezer for easy breakfasts!

    • Christine, I am beyond happy to hear this. THANK YOU!!!! So glad you enjoyed the recipe and I truly appreciate your taking time to leave a great review too! xo

  74. Excellent recipe! I bake a lot of muffins and this one will be going in my personal recipe box for sure. I made a double batch and did half with chcololate chips and the other half I used 1/2 cup of chopped walnuts and 1/2 cup of raisins. These muffins are fluffy and moist, and not too sweet which I like. So many muffin recipes these days are more like cupcakes being super sweet and all so it’s nice to find another one that’s more like a traditional cupcake. 

  75. This recipe came out perfectly and for a baker who regularly has things turn out funky. Texture is great, taste is great, they look great. Fantastic recipe!

  76. I was skeptical about making these, as it seems like everything I try that is deemed “healthy” turns out dry or dense or just plain awful. What a WONDERFUL surprise these were! Thank you SO much for a recipe I will put in my “keeper” folder! These were terrific!

    • Melissa, I am so SO happy to hear it!! Healthy food can and should taste great by my standards, so I’m pleased to hear that turned out to be the case for you too!

  77. These were so delicious. Even my VERY picky 4 year old loved them. She had no idea what was inside or else she wouldn’t have touched them. Love being able to sneak her some fruit and veggies. Thank you for sharing the recipe

  78. These were so good! I subbed plain nonfat yogurt for the banana since we were out of bananas. My muffins stuck to the paper (still so good) but I also made them into mini loaves and they turned out perfect! I didn’t do exact measurements and I am not good at estimating so that could have been a factor. Either way my family loved it and will definitely make again. I made the vegan zucchini bread last time and that was a hit as well. Love all your recipes!

  79. Pulling ingredients together. Is white whole wheat a hard white wheat or soft white wheat? Thanks so much

  80. Hi I just found your recipe and I want to try it but I can not eat bananas. Is there something else I can use to replace the bananas. Thank you.

  81. The muffins were nice and moist but lacked a bit of flavour. I would do this recipe again but I would add more cinnamon and vanilla or nutmeg. I would also add the spices to the zucchini instead of the batter.

    This recipe doubles (and even triples) very well.

  82. So delicious!!! Thank you

  83. I stumbled across this recipe which is perfect because my garden is overflowing with zuchinni. These muffins are absolutely lovely ! I used spelt flour instead of whole wheat and sifted it. And substituted half a cup of the flour for hemp hearts. Really great recipe ! Thank you ! 

  84. I’ve made this recipe at least 4 times! Most recently, I used 1-for-1 GF flour and doubled the cinnamon. YUM. I tend to decrease the cooking time to around 18 minutes for a more moist muffin. Such a delicious recipe with ingredients I can get behind!

  85. Delicious! Thank you for making my family happy today :)

  86. I just made these good! I added a little cocoa powder so it would intrigue my son even more. Loved how it uses banana! I will be making these often.

  87. I came across this recipe on google after I acquired 4 giant zucchinis. This recipe is fool-proof!! The batter was super sticky, so I added 1/4 cup of milk against my better judgement – and they still turned out amazing!! I will try again without the milk next time and I’m certain they will turn out amazing again. I’m looking forward to cooking and baking through your blog this fall!! I’m already sending this out to everyone I know :) Thanks!! 

  88. First of all, these are delicious! I did however find that the batter was the consistency of biscuit dough. Is it supposed to be that thick? They are also pretty dense. No complaints though. Just want to make sure I didn’t do something wrong.

    • Hi Maria, the batter is definitely thick—it’d be the texture of drop biscuits (but not so thick that it’s like roll-out biscuits). I hope that helps! I’m glad you enjoyed them!

  89. These are so delicious! I subbed applesauce for bananas as I was out of bananas but wanted to try this recipe before my zucchini went bad and they’re still divine! I’m constantly in search of things that dont have mountains of sugar in them and this fit the bill for something healthy that also satisfies my sweet tooth?/. Bravo!

  90. I happened across this recipe in a search for zucchini muffins. I too, used applesauce instead of bananas and used maple syrup instead of honey. I also used frozen (and well squeezed) zucchini from last summer’s garden bounty. It is early February and a blizzardy here in North Dakota and my flour is wicked dry. The batter was very tight. I added 1/2 cup non-dairy milk + 1tsp apple cider vinegar to loosen it up and give the baking soda a bit more acid to work with.

    They are fabulous! Not too sweet, but a sweet kick from the chocolate; hearty and filling. 

    A keeper recipe!

  91. Decided to try these out a couple weeks ago… They were such a hit! My hubby takes at least 2 to work a day and my kiddos eat them so fast. I had to start doubling the recipe and making mini muffins so they would go a little further! I am attempting them with blueberries today. It will be my 4th go around with this specific recipe and it is now a permanent staple in my house. Thank you so much for a healthy delicious muffin! 

  92. This is the best “healthy” recipe I’ve found in a while. Can’t stop eating these!

  93. 5 Star Muffins! I bought a bag of mini chocolate chips to try the chocolate chip paleo zucchini bread again since it was a little too chocolatey for me last time but then I came across this recipe and decided to give it a whirl. These are fantastic. The trick is going to be hiding them from myself so I don’t eat them all. Thanks for a great recipe! (I still want to give the bread another try though!)

  94. These came out great! I added a 1/4t nutmeg and used chopped walnuts instead of chocolate chips. Delicious! 

  95. Amazing! Me and My mom just made them yesterday and they were delicious! We can’t get enough of them! Were going to probably make a double batch next time!

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