These healthy chocolate chip zucchini muffins are naturally sweetened and made with whole wheat flour! They’re fluffy, moist and absolutely delicious. Just one bowl necessary, so there’s virtually no clean-up!
I just KNOW you’re going to love these healthy chocolate chip zucchini muffins.
Why? Because it’s It’s like bananas and zucchini had a baby… and it’s all kinds of delicious.
Healthy zucchini muffins are hands-down one of my favorite muffin recipes I’ve ever baked. Between these and my sweet potato chocolate chip muffins, it’s ridiculously hard to choose a favorite!
Although the word “healthy” is subjective, I consider these muffins to be “healthy” for the following reasons:
- Unlike standard zucchini muffins made with refined all-purpose flour, these are made with a mixture of whole wheat flour and all-purpose flour.
- Coconut oil (or olive oil) and bananas replaces any butter or highly processed oils most zucchini muffin recipes use
- Coconut sugar replaces refined sugar, so these muffins are naturally sweetened. BUT, keep in mind, coconut sugar is no miracle food.
- Zucchini provides a range of health benefits you can read about here.
I was a little worried the banana flavor would overtake the muffins, but just like in my whole wheat banana waffles, there is only a subtle banana flavor.
When you combine the banana with cinnamon, shredded zucchini and chocolate chips, these muffins turn into fluffy bites of pure BLISS. I was VERY impressed withe texture of these muffins.
This recipe is easy as 1, 2, 3…
- Start by mashing a couple ripe bananas in a large bowl until smooth, then stir in some melted butter. This mixture will keep your zucchini bread super moist without all the added fat of oil.
- Add just a 1/2 cup of sugar, some vanilla extract and one egg, then stir to combine.
- Toss in some flour, baking soda, cinnamon and a pinch of salt and stir.
- Lastly, gently fold in your freshly grated (or frozen) zucchini and some mini chocolate chips.
HOW TO SWITCH UP YOUR HEALTHY ZUCCHINI MUFFINS:
OIL OPTIONS: I used coconut oil in my version, but you could use olive oil as well. Note: Olive oil could lend an herbal note to the muffins. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I don’t recommend using these oils.
CHANGE IT UP: Replace the chocolate chips with nuts, dried fruit or blueberries to switch it up!
MAKE IT VEGAN: replace the eggs with flax eggs
MAKE IT GLUTEN FREE: Bob’s Red Mill’s all-purpose gluten-free mix works well.
This recipe makes 12 muffins, but feel free to double the recipe! If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it.
P.S. don’t forget to TAG me on instagram when you make these yummy muffins (or any of my recipes!) I love sharing your creations on my stories!
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