These healthy and delicious 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.
These muffins 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 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!
Banana: you’ll need a few ripe bananas with plenty of brown spots.
Greek yogurt: plain, whole milk Greek yogurt helps to make these muffins tender and moist.
Eggs: to help everything bind together.
Vanilla: this gives the muffins a delicious banana flavor.
Coconut sugar: this low glycemic sweetener gives the muffins just the right touch of sweetness.
Oat flour: if you have a gluten allergy then be sure to grab certified gluten free oats to make your oat flour.
Cinnamon: a must have in any good banana recipe.
Zucchini: fresh zucchini is grated and then squeezed before being added to the batter.
Chocolate Chips: these are optional but ALWAYS a great addition.
Ingredient Swaps and Variations
Swap the banana for apple sauce if you don’t love the flavor of banana.
If you do not have oat flour you can make these muffins with all purpose flour or gluten free all purpose flour. Almond flour or coconut flour will not work as a one-to-one replacement in this recipe.
Try using dairy free Greek yogurt to keep the muffins dairy free
Want the muffins to be a bit sweeter? Use dark brown sugar instead of coconut sugar
Leave out the chocolate chips altogether if you prefer!
Add one-third cup of chopped nuts or seeds to the batter for a little crunch.
How to Make Homemade Oat Flour
These healthy banana chocolate chip muffins are naturally gluten-free thanks to oat flour. Oat flour is also much less expensive than gluten-free flour blends which are often made up of several different kinds of flours and stabilizers to replace the affect of gluten on a baked good.
Thankfully, as long as you have gluten-free rolled oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.
To make oat flour, just add a few cups of gluten-free rolled oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour.
Use a box grater to grate the zucchini – the easiest way to get shredded zucchini is to use a box grater! it’s quick and easy and doesn’t require you to take out your food processor.
There’sno need to peel the zucchini before grating – a lot flavor, fiber, and nutrients are in the zucchini peel so skipping peeling is a great idea. Plus, because the exterior is pretty thin you likely won’t notice it anyway!
Use a clean kitchen towel to remove excess water – if the recipe calls for removing excess water from the (like this one!) you can place the grated zucchini into a clean kitchen towel and then twist and squeeze until most of the water has been removed.
Step One: 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.
Step Two: 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.
Step Three: 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.
Step Four: Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
Step Five: Serve them warm, straight out of the oven, or enjoy them the next day.
Tips and Tricks for the Best Muffins
Use ripe bananas – for the best results you want to use spotty bananas that are starting to brown. Ripe bananas have more natural sweetness and they are also easier to mash.
Mix the wet and dry ingredients separately – this helps to ensure that all of the ingredients in the batter are well incorporated.
Be sure to line or grease your muffin tin – this will prevent the muffins from sticking.
Use fine oat flour – if you are making homemade oat flour, be sure to pulse or blend the oats until they have turned into a fine flour for the best results.
Use an ice cream scoop – this is the easiest way to transfer your muffin batter to your baking pan.
Add some chocolate on top – if you want each muffin to have a few chocolate chips on the top, press in a few chips before placing the muffins in the oven.
Can You Make This Into Zucchini Bread?
Yes! you can easily make this into a zucchini bread by transferring the batter to a 9×5 pan and baking for 40-50 minutes.
How to Store
You can store these muffins in an air-tight container in the fridge for 3-4 days. If you don’t think you’ll be able to eat them in a few days then you can freeze them!
Once cool, place the muffins in a freezer safe storage bag or container and label them with the name of the recipe and date.
Place the muffins in the freezer for a few hours until frozen solid.
How to Reheat
Oven: My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!
Microwave: If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!
I hope you give these Banana Zucchini Muffins a try! They’re so easy to make and delicious!
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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, straight out of the oven, or enjoy them the next day.