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These easy Chocolate Chip-Zucchini Banana Muffins have everything in them. Pecans! Coconut! Zucchini! Chocolate! Banana! You could clear out half your pantry just by making these muffins.
The base of this recipe comes from Ambitious Kitchen, who has a knack for making healthy recipes actually *good*. I made a few adjustments for my taste—more bananas, more zucchini, and more liquid, in general, to keep them moist. I used whole milk, but you can sub any dairy-free nut milk if you want to keep these dairy free. Olive oil, honey, and whole-wheat flour make these feel healthier than your usual muffins with butter, sugar, and AP flour (nothing wrong with those!). These muffins have a tendency to stick to the pan, so be sure to spray really well with baking spray or use nonstick muffin liners.
Zucchini is just starting to take over gardens everywhere. Now, you can put them to good use with some healthier, tasty muffins. You can freeze these and rewarm in the microwave for easy make-ahead breakfasts for mornings when you’re on the go!
Chocolate Chip-Zucchini Banana Muffins
- Yield: 12 muffins
Description
These easy Chocolate Chip-Zucchini Banana Muffins have everything in them. Pecans! Coconut! Zucchini! Chocolate! Banana! You could clear out half your pantry just by making these muffins. Plus, they make great make-ahead, freezable breakfasts for when you’re on the go!
Ingredients
- 1-1/2 cups (144 grams) whole-wheat pastry flour
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons cinnamon
- Pinch of kosher salt
- 1-1/2 cups (255 grams) coarsely shredded zucchini
- 1-1/4 cups (212 grams) mashed ripe banana (about 3 medium bananas)
- 1/4 cup olive oil
- 1/4 cup (53 grams) light brown sugar
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk (or any unsweetened nut milk)
- 1 cup (170 grams) chocolate chips
- 2/3 cup (76 grams) coarsely chopped pecans
- 3/4 cup (45 grams) unsweetened flaked (or shredded) coconut
Instructions
- Preheat the oven to 400°. Line a 12-cup muffin pan with muffin liners.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Place the grated zucchini in a microwave-safe bowl and microwave on high for 1-1/2 to 2 minutes, until the zucchini has released some of its liquid. Allow to cool slightly, then press out as much water as you can. Set aside to cool slightly.
- In a large mixing bowl, whisk together the mashed banana, olive oil, honey, vanilla, egg and milk until thoroughly combined.
- Combine the chocolate chips and pecans with the flour mixture, tossing to coat. Fold the dry ingredients into the wet ingredients until just mixed. Gently fold in the cooled shredded zucchini and coconut flakes until combined.
- Generously spray the lined muffin tin with nonstick cooking spray. Portion the batter mixture evenly amongst the muffin cups.
- Transfer to the oven and bake for 20 to 23 minutes, until the tops spring back and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 10 minutes before eating!
- Store the leftover muffins in the refrigerator; they’re good cold, at room temperature, or rewarmed in the microwave.
Notes
Inspiration: Chunky Monkey Zucchini Banana Muffins on ambitiouskitchen.com
- Category: Muffins & Scones, Breakfast
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