Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty with very little oil.
Healthy muffins like these and healthy banana muffins are on a regular rotation in our house because “kids”.
Zucchini Banana Muffins
Banana zucchini muffins are a good reason to turn on your oven this summer. So are lemon zucchini muffins and healthy zucchini bread.
Healthy little breads with whole wheat flour, maple syrup and dark chocolate chunks. The world’s fluffiest and most delicious banana zucchini muffins. I know there are many muffins out there but mine are the best! I swear.
They turned out so fluffy and moist. The ratio of everything was spot on. I promise, if you only turn on the oven.
Ingredients for Zucchini Banana Muffins
- Bananas: Make sure bananas are very ripe. The uglier bananas, the sweeter the muffins.
- Zucchini: Shred on medium size hole grater and pack in the measuring cup. Do not squeeze.
- Dark chocolate bar: Your favorite. I will cover the options below.
- Whole wheat or spelt flour: These are only 2 flours I would recommend to use because other flours act differently. Baking is a science and it is best to follow the recipe for favorable results.
- Maple syrup: Any liquid sweetener like honey, agave or brown rice syrup works. As long as it’s not sugar. Dry sweetener will offset the ratios and batter won’t work.
- Egg: You can replace with flax egg if you wish.
- Oil: Any mild tasting oil works. Here are 3 oils I cook with.
This banana muffins recipe can use any of the following type of chocolate:
- Chocolate bar: 100 grams or 3.5 oz dark chocolate bar. My favorite!!!
- How dark: 70%, 85% or 90%. My kids loved muffins with 70%, I found them a bit too sweet.
- Baker’s chocolate: That is unsweetened chocolate you can use if you eat 90% dark chocolate no problem. That’s me.
- Chocolate chips: You can replace chocolate chunks with 1/2 cup dark or milk chocolate chips.
- Milk chocolate bar: You can use it but muffins will be very sweet. Up to you.
How to Make Banana Zucchini Muffins
- Prep: Preheat oven to 375 degrees F and line muffin tin with parchment paper liners. Chop chocolate bar.
- Batter: Mash bananas, add liquids and whisk in dry ingredients. Do not overmix for fluffy muffins. Don’t forget to stir in chocolate chunks.
- Bake: For 22 minutes with a toothpick test. And then cool for 5 minutes in the tin and as long as you can resist on a rack. 🙂
How to Serve and Store Muffins
Serving: I loved these muffins cold the best. Why? Because to me that is when chocolate chunks taste the best. Even when they are 100% cacao. With every soft and moist bite of bread you get a slight crunch of creamy rich chocolate. I specifically ate one muffin right now to make sure I describe my experience precisely.
Storing: I like to store muffins covered with a towel on a kitchen counter for the first 2 days. Since these are healthy muffins and they do not contain oil or sugar, I transfer muffins to an airtight container and refrigerate for another 3 days. Refrigeration helps muffins to retain moisture. If there are any leftovers, of course.
Freezing: Place cooled muffins in a gallon size Ziploc bag, let as much air as possible and freeze for up to 3 months. Mini quick breads take about 3 hours to thaw on a counter.
- 1 large egg
- 1 cup (3 large) very ripe bananas, mashed
- 1 cup shredded zucchini, packed and not squeezed
- 1/4 cup maple syrup or honey
- 3 tbsp oil
- 1 tsp pure vanilla extract
- 1 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups whole wheat or spelt flour
- 100 gr dark chocolate bar, coarsely chopped
- Cooking spray (I use Misto)
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, lightly beat the egg. Add bananas and mash well.
- Add remaining ingredients, except flour and chocolate, and whisk to combine.
- Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Add chocolate chunks and give a few more gentle stirs.
- Fill each tin almost full with batter (I used trigger ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
- Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
Store: Store in a cold dry place for a few days or freeze for up to 3 months.
- Bananas – Make sure bananas are very ripe. The uglier bananas, the sweeter the muffins.
- Zucchini – Shred on medium size hole grater and pack in the measuring cup. Do not squeeze.
- Dark chocolate bar – Your favorite. I will cover the options below.
- Whole wheat or spelt flour – These are only 2 flours I would recommend to use because other flours act differently. Baking is a science and it is best to follow the recipe for favorable results.
- Maple syrup – Any liquid sweetener like honey, agave or brown rice syrup works. As long as it’s not sugar. Dry sweetener will offset the ratios and batter won’t work.
- Egg – You can replace with flax egg if you wish.
- Oil – Any mild tasting oil works. Here are 3 oils I cook with.
Did you make this recipe? Please give it a star rating in the comments.