Moist Banana Zucchini Muffins with Chocolate Chips

Healthy, bite-sized Chocolate Chip Banana Zucchini Muffins — moist, flavorful, and packed with hidden veggies. Naturally sweetened with banana and honey, these mini muffins are a nutritious, kid-friendly snack or breakfast.

These mini chocolate chip banana zucchini muffins taste like classic banana bread but lighter and packed with wholesome ingredients. They’re gluten-free when made with oat flour, loaded with shredded zucchini for extra moisture and nutrients, and naturally sweetened with banana and honey — no refined sugar. The combination of oats, applesauce, and a small amount of coconut oil keeps them tender without being heavy. They’re the perfect size for little hands and make a convenient grab-and-go option for busy mornings.

If you have a surplus of zucchini, turning it into muffins is a great way to use it up. This recipe is written to yield 24 mini muffins or 12 regular-sized muffins; the batter is the same and only the bake time changes. Below you’ll find ingredient details, step-by-step instructions, guidance for making your own oat flour, and storage tips.

Ingredients You’ll Need

• Oat flour + rolled oats – use a mix of oat flour and rolled oats for texture and structure. Oat flour can be store-bought or homemade by blending rolled oats until fine.
• Baking soda – provides lift so the muffins rise.
• Zucchini – adds moisture and nutrients. Grate it and squeeze out excess water before adding to the batter.
• Banana – mashed banana adds natural sweetness and keeps the muffins moist.
• Applesauce – reduces the amount of oil needed while maintaining tenderness.
• Honey – sweetens without refined sugar; maple syrup is a suitable vegan alternative.
• Eggs – help with structure and texture.
• Coconut oil – melted and cooled; adds moisture and lightness. Substitute with a neutral oil or butter if preferred.
• Vanilla extract – enhances flavor.
• Cinnamon – adds warmth and depth; about 1 teaspoon works well.
• Mix-ins – mini dark chocolate chips are used here, but you can substitute chopped nuts, blueberries, or dairy-free chips.

How to Make Chocolate Chip Banana Zucchini Muffins

This recipe makes 24 mini muffins or 12 regular muffins. Prepare the batter the same way and adjust baking time for larger muffins.

1. Preheat. Preheat your oven to 350°F (175°C).
2. Combine dry ingredients. In a large bowl, whisk together 1 1/2 cups oat flour, 1/3 cup rolled oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Set aside.
3. Combine wet ingredients. In another bowl, whisk 2 eggs with 1 cup grated zucchini (water squeezed out), 1 mashed banana, 2 tablespoons unsweetened applesauce, 3 tablespoons melted and cooled coconut oil, 1/4 cup honey, and 1 teaspoon vanilla until smooth.
4. Make the batter. Add the dry mixture to the wet ingredients and fold gently with a spatula until just combined. Avoid over-mixing. Fold in 1/4 cup mini dark chocolate chips (or desired mix-ins).
5. Fill the pan. Divide the batter evenly among 24 mini muffin cups sprayed with nonstick spray or lined with liners, filling almost to the top. For 12 regular muffins, divide into a standard muffin tin.
6. Bake. Bake mini muffins at 350°F for 15–17 minutes, or until a toothpick inserted in the center comes out clean. For regular muffins, bake 23–25 minutes. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

How to Make Your Own Oat Flour

To make oat flour at home, place rolled oats or instant oats in a blender or food processor and blend for about 60 seconds until they become a fine, powdery flour. One cup of oats yields roughly one cup of oat flour. Homemade oat flour stores well in a sealed container for up to three months.

Prepping and Storing

To store: Keep muffins in an airtight container at room temperature for up to one day. For longer storage, refrigerate for up to one week.

To freeze: Muffins freeze well. Wrap individually or store in a freezer-safe bag or container. Thaw at room temperature or gently reheat in the microwave for 30–40 seconds. Freeze up to three months.

Recipe Overview

Ingredients

• 1 1/2 cups oat flour
• 1/3 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1 cup grated zucchini, excess water squeezed out
• 1 banana, mashed
• 2 tablespoons unsweetened applesauce
• 3 tablespoons coconut oil, melted and cooled
• 1/4 cup honey (or maple syrup for a vegan option)
• 1 teaspoon vanilla extract
• 1/4 cup mini dark chocolate chips (or alternative mix-ins)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together oat flour, rolled oats, baking soda, cinnamon, and salt.
3. In another bowl, combine eggs, zucchini, mashed banana, applesauce, melted coconut oil, honey, and vanilla. Stir until evenly mixed.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the chocolate chips.
5. Divide the batter among 24 mini muffin cups or 12 regular muffin cups.
6. Bake mini muffins 15–17 minutes or regular muffins 23–25 minutes, until a toothpick comes out clean. Cool briefly in the pan, then transfer to a rack to cool completely.

Nutrition (approximate)

Serving: 2 mini muffins | Calories: 172 kcal | Carbohydrates: 23.2 g | Protein: 4.6 g | Fat: 7.2 g | Saturated Fat: 4.4 g | Sodium: 141 mg | Fiber: 2.3 g | Sugar: 9.8 g

Nutrition information is an approximation.

More Healthy Muffin Ideas

• Lemon Blueberry Blender Muffins
• Strawberry Jam-Filled Oat Muffins
• Banana Breakfast Muffins
• Banana Nut Bran Muffins
• Chia Seed Quinoa Muffins

If you try these Chocolate Chip Banana Zucchini Muffins and enjoy them, please leave a rating or comment. Share your photos on Instagram with the handle eatyourselfskinny and the hashtag #eatyourselfskinny — it’s always a joy to see your recreations!