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Banana Zucchini Chocolate Chip Muffins

These one-bowl, no-mixer banana zucchini chocolate chip muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they're made with coconut oil.

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 11
Calories: 234 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • ¾ cup granulated sugar
  • ⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
  • ¼ cup light brown sugar packed
  • 2 tablespoons unsweetened vanilla almond milk coconut, soy, rice, cow’s milk may be substituted
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup ripe mashed bananas about 2 small/medium bananas
  • 1 ¼ cups shredded zucchini measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • pinch salt optional and to taste
  • about 11 teaspoons mini semi-sweet chocolate chips divided about 1 teaspoon for each muffin (regular-sized chips may be substituted)

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
  2. To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.
  3. Add the bananas and whisk to combine.
  4. Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds.
  5. Add zucchini to bowl and stir to incorporate.
  6. Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.
  7. Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.
  8. Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.
  9. Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.
  10. Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be flatten as they cool.

Notes

  • Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.

Nutrition Information

Serving 1 Calories 234kcal (12%) Carbohydrates 39g (13%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Sodium 150mg (6%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 11Serving

Amount Per Serving

Calories 234

% Daily Value*

Serving 1
Calories 234kcal 12%
Carbohydrates 39g 13%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Sodium 150mg 6%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.