Chocolate Chip Banana Zucchini Muffins




Yes, more zucchini.  And, yes, I bake.  I actually love to bake!  My body doesn’t love when I bake.  I am still working on taking baked goods and making them healthy.  For me it seems harder than when I am cooking actual meals.  Though I do have to say that this recipe was pretty easy to make healthy.

My kids love muffins.  I make them for them to eat before school.  These Chocolate Chip Banana Zucchini Muffins are SO soft, moist and flavorful from the combination of the finely shredded zucchini and sweet mashed banana and they are healthy!  No oil, very low in sugar, no dairy, no eggs!  The no eggs, I wasn’t really looking to do honestly.  That came about because I had no eggs and was to lazy busy to go to the store and get some.  So I started researching egg alternatives and found flax seed eggs.  I already had the ground flax seed and since flax is so good for you, I figured it was a win win situation!  They stick with you throughout the morning as well.  No hunger pains an hour after eating!



So you start by combining all the wet ingredients together (looks gross) in a bowl.  Quick side note on the zucchini, you want to grate it on the smallest size.  No one wants huge chunks of zucchini in their muffins.  There is no need to squeeze all the moisture out.  Since we are not using oil we want the moisture so the muffins aren’t dry.  If there is a lot of liquid that is in the bottom of your bowl after grating the zucchini, you can dump that out.

In the mixing bowl of a stand mixer I placed all of the dry ingredients and give it a quick whisk to make sure it was evenly distributed.  I then added the paddle attachment and added the wet ingredients to the dry.  Mix on low only till everything is combined!  DO NOT OVER MIX!  Below is the complete recipe!  Enjoy!



Serving Size: 1 muffin

Chocolate Chip Banana Zucchini Muffins

Oil, Dairy and Egg Free muffins packed with bananas and zucchini!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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  • 1½ cups whole wheat flour
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon, ½ tsp nutmeg
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 2 medium sized ripe bananas, mashed
  • 1/4 cup brown sugar
  • 1 tbsp unsulfured molasses
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 cup shredded zucchini
  • 3/4 cup + extra for sprinkling on top, mini dairy, soy, nut free chocolate chips


  1. Pre-heat oven to 350*F.
  2. Grease a muffin pan with non-stick cooking spray.
  3. Mix the ground flax seed with the water in a large mixing bowl.
  4. Stir and leave it to thicken while preparing the dry ingredients.
  5. In a medium size bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Stir together until the spices are evenly distributed throughout the flour.
  6. Grate the zucchini (see notes).
  7. The flax "eggs" should be ready by this point.
  8. Add the mashed banana, sugar, molasses, vanilla extract, lemon juice and grated zucchini to the flax "eggs". Whisk together.
  9. Stir in 3/4 cup of chocolate chips.
  10. Slowly add and mix the wet ingredients into the dry ingredients until they are combined. Do not over-mix.
  11. Using a 1/4 cup measuring cup, spoon the batter into the muffin pan.
  12. Bake for 18- 22 minutes until an inserted toothpick comes out clear and your muffin tops are golden.
  13. Cool in the pan for 5 minutes before removing them.


Grate the zucchini on the small side and pack a 1 cup measuring cup. Drain off the excess liquid but do not squeeze all the liquid from the zucchini.




Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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