These Gluten-Free Banana Chocolate Chip Zucchini Muffins are the perfect combo of sweet banana, zucchini, and chocolate chips. Made with just a few simple ingredients like Greek yogurt and oat flour, you’ll love how easy it is to make a batch of these muffins for breakfast, dessert, or an afternoon snack.
Banana chocolate chip muffins are delicious all in their own right but what if we added a green veggie for a little extra fiber, vitamins, and nutrients to the mix? They would be undefeated!
These healthy and delicious gluten-free banana chocolate chip zucchini muffins are THE powerhouse muffin. Whole grain and gluten free oat flour, protein packed Greek yogurt, mashed banana for extra potassium, zucchini to get in those vitamins and minerals, and just the right amount of chocolate chips to make you forget that these muffins are actually healthy in the first place. They’re a definite winner!
With summer winding down and back to school right around the corner, these muffins are easy to make and perfect for a quick breakfast, treat, or after school snack. They also require minimal prep and bake time, so they’ll take you around thirty minutes from start to finish to make. And, if you thought it couldn’t get any better, these banana chocolate chip zucchini muffins are freezer friendly, which means you can make a batch, store them in the fridge, and pull them out whenever you’re ready for the perfect muffin treat. Does it get any better than that?
Keep reading for all of the info you need on muffin ingredients, a step by step overview of how to make them, and my best tips for freezing and storing these little muffin babies!
These banana chocolate chip zucchini muffins are made with just a few simple ingredients which makes them really easy to whip up at a moments notice which is great because you never know when the muffin snack attack will hit. Here’s what you need to make these muffins:
brown sugar or coconut sugar
Lately, I’ve been chasing oat flour as my go-to gluten free flour and so far I have been loving the results. Not only is it a gluten-free whole grain flour, oat flour is also incredibly inexpensive and you can actually make it yourself by blending gluten-free rolled oats in a high-powered blender or food processor until they form a fine flour. If you don’t feel like making your own oat flour, you can buy a bag of pre-made oat flour instead.
If you don’t need to make these muffins gluten-free, then you can use regular whole-wheat flour for these muffins instead. I haven’t tested this recipe with almond flour, so I’m not sure how they would turn out when using that as a flour substitute.
Step 1: The first step here is to add all of the wet ingredients (Greek yogurt, eggs, vanilla extract, mashed banana) and sugar, in a medium mixing bowl and stir until well combined. Combining the wet ingredients and sugar together before adding the dry ingredients helps to ensure that the batter is evenly mixed.
Step 2: Add in the oat flour, baking powder, and baking soda to the wet mixture and stir until you have a well mixed muffin batter.
Step 3: Now it’s time to prep your zucchini. Zucchini naturally has a lot of water, so it’s important to get rid of all that extra liquid before adding it to your muffin batter. The last thing you want is a soggy muffin. To get rid of the water, add the shredded zucchini to a large paper towel or cheese cloth and then squeeze out all of the extra liquid. You may be surprised at how much water comes out. Once you’ve gotten rid of that excess moisture, you can add the zucchini and chocolate chips to the batter and give everything one more stir.
Step 4: Add the batter to a greased or line muffin tin. You want to fill the muffin wells two-thirds of the way full for best results. Less batter means your muffins won’t be large enough, and more batter means that they might overflow. Bake the muffins for 15-20 minutes at 350 degrees until they are browned and a toothpick comes out clean.
One of my favorite things about these muffins is that they’re freezer-friendly. Warm and fresh out of the oven on the same day I’ve baked them is obviously my preferred way to eat these (of course!), but I also like to make a batch of these and immediately put half of them in the freezer for later. If you know that you’ll eat them within the next 2 days, you could also just store the muffins in a air-tight container in the fridge.
If you decide to keep a freezer stash of these muffins, which I highly encourage, they are incredibly easy to reheat. I like to wrap my muffins in tin-foil and reheat in a 350 degree oven for around 10-12 minutes until they are warmed all the way through and delicious.
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Cook Time: 20 minutes
Prep Time: 10 minutes
1 cup mashed banana (roughly 2 bananas)
3/4 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups oat flour
pinch of sea salt
1/4 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 cup finely shredded zucchini
1/3 cup chocolate chips
Preheat oven to 350 degrees.
Add the bananas, eggs, Greek yogurt, sugar, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, baking powder, baking soda, sea salt, and cinnamon well mixed.
Next, place the shredded zucchini in a paper towel and squeeze out all of the excess water. Make sure to get out as much water as possible so your muffins don’t turn out soggy.
Next add the zucchini and chocolate chips to the batter and stir until well combined. Fill the wells of a greased or lined muffin tin until 2/3rds of the way full with batter.
Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
Serve them warm for the most delicious results! Pro Tip: These also freeze really well!
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