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!
[tasty-recipe id=”38919″]
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