Description
These Zucchini Banana Chocolate Chip Muffins are moist, lightly sweet, and loaded with veggies, fruit, and melty chocolate chips – perfect for breakfast or snack time!
Ingredients
Scale
- 2 small zucchini, grated (about 2 cups before squeezing out the water)
- 2 ripe bananas, mashed (about 1 cup mashed)
- 2 large eggs
- ¼ cup nonfat plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons vanilla extract
- ⅓ cup sugar (go ½ cup if you want ‘em sweeter)
- 1½ cups white whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Grate zucchini and squeeze out excess moisture using a clean towel. Set aside.
- In a large bowl, mash bananas and whisk in eggs, Greek yogurt, olive oil, vanilla, and sugar.
- Fold in the grated zucchini.
- In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Gently fold in chocolate chips.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
You can freeze these muffins for up to 2 months. Reheat in the microwave for a quick snack!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini muffins, banana muffins, chocolate chip, healthy snack