Banana Zucchini Muffins with Chocolate Chips

- Amanda

It’s been a little while since I last posted, but the Treat Life kitchen has been plenty busy. I’ve had some cake and cookie orders and a couple baking classes I taught. You can check out some of the goodies over on my instagram page. Keeping up with new and creative recipes for my family is a bit of a challenge during busy weeks like the past few, but one thing we have made several times because my kids love them and they are such a cinch to throw together is these Banana Zucchini Muffins with Chocolate Chips.

My 5 year-old, Mr. T, was home from school one day for a holiday and asked if we could make something together while his sister napped. These days he’s usually more interested in playing catch or chess or building legos when we get some time just the two of us, so I was excited he wanted to do something in the kitchen. The end result was these muffins that are loaded with lots of healthy zucchini, oats, whole wheat flour, ground flax seeds, walnuts and only sweetened with bananas (if you don’t count the chocolate chips.) The chocolate chips are a bonus that Mr. T had the idea to add, and while they make these muffins all the more amazing, you can easily omit them or swap for raisins or more nuts . The recipe calls for melted butter, because I like the flavor here, but I have also vegan-ized them with both coconut oil and vegetable oil with great results….Either way, beautiful & ripe zucchini is in season right now, so take advantage and make these scrumptious muffins.

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Banana Zucchini Muffins with Chocolate Chips

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 regular muffins

Ingredients

  • 1 cup (130g) whole wheat flour
  • 1/4 cup (33g) all-purpose flour
  • 1/2 cup (65g) old-fashioned oats
  • 2 tbsps ground flax seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tsps cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup (115g) butter, melted (can sub for oil of choice)
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)
  • 1 cup mashed banana (about 2 bananas)
  • 1 1/2 tsps vanilla extract
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 400F/ 200C. Line a regular-sized muffin tin with liners or spray with baking spray.

  2. Sift the flours, baking powder and baking soda into a large bowl. Add the oats, ground flax seeds, cinnamon and salt and whisk everything to combine then make a well in the center and set aside.

  3. In a separate medium bowl, mash the bananas. Squeeze a little of the moisture from the zucchini, then add to the bananas with the melted butter or oil and vanilla. Stir to combine then add to bowl of dry ingredients.

  4. Fold everything together until almost all combined and toss in the chocolate chips and chopped walnuts. Fold a few more times until all the ingredients are combined. Divide batter evenly among prepared muffin cups.

  5. Bake at 400F/200C for 10 minutes, then reduce the heat to 350F/177C and bake about 7-10 minutes more until the muffins spring back to the touch or a toothpick entered into the center comes out clean. Cool muffins in the pan 10 minutes. Enjoy.

Recipe Notes

*These muffins keep well in an airtight container at room temperature for a few days, refrigerated about a week or in the freezer for a couple months.