Chocolate Mini Chip Banana Zucchini Muffins

These lighter Mini Chocolate Chip Banana Zucchini Muffins are soft, fluffy, and naturally sweetened with banana and maple syrup. The reliable wholesome breakfast or snack!

If you're looking for an straightforward, wholesome snack the whole family will keep, these Mini Chocolate Chip Banana Zucchini Muffins are about to become a new favorite! They're incredibly soft, perfectly moist, and packed with simple ingredients like ripe banana, shredded zucchini, oat flour, and mini dark chocolate chips. You'd never guess there is a serving of vegetables tucked inside

These bite-sized muffins are naturally sweetened with banana, a touch of maple syrup, and just enough organic cane sugar for the reliable balance of sweetness. They're ideal for meal prep, lunchboxes, after-school snacks, or a quick grab-and-go breakfast. Plus, since they are made with oat flour, they are naturally gluten-free (just be sure to use certified gluten-free oats if nee

What goes in

• 1 1/2 cups oat flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1 mashed ripe banana (1/2 cup)
• 1/4 cup olive oil
• 1/3 cup cane sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 cup grated zucchini, squeezed very dry
• 1/4 cup mini dark chocolate chips

How it comes together

1. Preheat the oven to 350°F. Lightly grease a 24-count mini muffin pan with nonstick cooking spray or line with mini paper liners.
2. Prepare the zucchini. Grate the zucchini using the small holes of a box grater, then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. You should have about 1 cup of firmly packed, dry shredded zucchini.
3. Mix the dry ingredients. In a medium bowl, whisk together the oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients. Use a wide bowl, whisk together the eggs, mashed banana, organic cane sugar, maple syrup, avocado oil, and vanilla extract until smooth and well combined.
5. Combine the batter. Fold the shredded zucchini into the wet ingredients. Add the dry ingredients and gently stir just until no streaks of flour remain. Be careful not to overmix. Fold in the mini chocolate chips.
6. Fill the muffin pan. Divide the batter evenly among the mini muffin cups, filling each about ¾ full. Sprinkle a few extra mini chocolate chips on top if desired.
7. Bake for 11–13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.