Banana Zucchini Chocolate Chip Muffins
Moist, tender, and bursting with flavor, these Banana Zucchini Chocolate Chip Muffins are the ultimate way to sneak some extra veggies into your day without sacrificing a sweet treat. Perfectly blending mashed ripe bananas and shredded zucchini, these muffins are infused with cinnamon for a warm, cozy aroma and studded with melty chocolate chips for an indulgent touch. Ready in under 40 minutes, these easy-to-make muffins are a wholesome snack, quick breakfast, or kid-approved dessert. Whether you're looking for a way to use up overripe bananas or want a creative baking project, this recipe delivers soft, bakery-style muffins that are irresistibly good. Plus, they stay fresh for days, making them a great make-ahead option for busy mornings or lunchbox treats.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Ripe bananas
- 1 cup Shredded zucchini
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well with non-stick spray.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, mash the bananas with a fork until smooth and creamy.
Add the shredded zucchini, granulated sugar, light brown sugar, vegetable oil, egg, and vanilla extract to the mashed bananas. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula.
Scoop the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your Banana Zucchini Chocolate Chip Muffins as they are, or store them in an airtight container for up to three days at room temperature.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 37.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 466.6 g | 170% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 279.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2260 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
