Banana Zucchini Chocolate Chip Muffins
Banana Zucchini Chocolate Chip Muffins are the perfect treat to satisfy your sweet tooth while sneaking in some nutritious veggies. These muffins are moist, tender, and bursting with delightful flavors. The combination of ripe bananas and fresh zucchini creates an incredibly soft texture, while the mini chocolate chips add just the right amount of sweetness. Whether you’re looking for a quick breakfast option or a delicious snack, these muffins are sure to please everyone in the family.
Why This Recipe Belongs in Your Rotation
These Banana Zucchini Chocolate Chip Muffins are not just delicious; they are also incredibly versatile. They can be enjoyed warm out of the oven or at room temperature, making them perfect for any occasion. With the natural sweetness from the bananas and the added moisture from the zucchini, you won’t need to rely heavily on sugar. Plus, they are a fantastic way to use up those overripe bananas and extra zucchini you have lying around. Moist, flavorful, and packed with nutrients, these muffins will quickly become a staple in your baking repertoire.
What to Buy
To make these delightful muffins, gather the following ingredients:
- Granulated Sugar: __ cup
- Coconut Oil: __ cup, melted (you can use vegetable or canola oil as a substitute)
- Light Brown Sugar: __ cup, packed
- Unsweetened Vanilla Almond Milk: 2 tablespoons (feel free to substitute with coconut, soy, rice, or cow’s milk)
- Vanilla Extract: 2 teaspoons
- Cinnamon: 1 teaspoon
- Ripe Mashed Bananas: 1 cup (about 2 small to medium bananas)
- Shredded Zucchini: 1 cup, loosely packed (about 1 medium zucchini, unpeeled)
- All-Purpose Flour: 1 ½ cups
- Baking Powder: 1 tablespoon
- Salt: a pinch, optional and to taste
- Mini Semi-Sweet Chocolate Chips: about 1 cup, divided (use regular-sized chips if you prefer)
Equipment & Tools
To whip up these mouthwatering muffins, you will need the following tools:
- Mixing Bowls: For combining wet and dry ingredients.
- Whisk: To mix your ingredients thoroughly.
- Rubber Spatula: For folding in the ingredients gently.
- Muffin Tin: Standard size, lined with muffin liners or greased.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Banana Zucchini Chocolate Chip Muffins: Step-by-Step Guide
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
Step 2: Prepare Your Muffin Tin
Line a standard muffin tin with paper liners or grease it lightly with non-stick spray. This will prevent the muffins from sticking and make cleanup a breeze.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted coconut oil, granulated sugar, and packed light brown sugar. Whisk until well blended. Then, add the unsweetened vanilla almond milk, vanilla extract, and mashed bananas. Mix until smooth and creamy.
Step 4: Add the Zucchini
Gently fold in the shredded zucchini into the wet mixture. You want to ensure that the zucchini is evenly distributed without overmixing.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and a pinch of salt. This step ensures that the baking powder is evenly dispersed throughout the flour.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Use a rubber spatula to fold the mixture together until just combined. It’s okay if there are a few lumps; overmixing can lead to dense muffins.
Step 7: Add the Chocolate Chips
Gently fold in about ¾ of the mini chocolate chips into the batter. This will add delightful bursts of chocolate in every bite.
Step 8: Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top of each muffin for added sweetness and a decorative touch.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and slightly domed.
Step 10: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these Banana Zucchini Chocolate Chip Muffins warm or at room temperature!
Substitutions by Category
- Flour: You can substitute all-purpose flour with whole wheat flour for a healthier option.
- Sweeteners: Replace granulated sugar with coconut sugar for a lower glycemic index alternative.
- Oils: Use melted butter if you prefer a richer flavor.
- Dairy Alternatives: If you don’t have almond milk, any plant-based milk will work, or even regular milk if you prefer.
Behind the Recipe
This recipe was born out of a desire to create a healthier muffin that still satisfies cravings for something sweet. Bananas and zucchini are both naturally sweet and moist, which means you can reduce the amount of added sugar. The chocolate chips are the perfect finishing touch, making these muffins irresistible to both kids and adults. It’s a great way to incorporate more fruits and vegetables into your diet without sacrificing flavor!
Make-Ahead & Storage
These Banana Zucchini Chocolate Chip Muffins can be made ahead of time and stored for later enjoyment. Once cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. Simply thaw them overnight in the refrigerator or warm them in the microwave for a quick snack.
Handy Q&A
Can I use frozen bananas instead of fresh?
Yes! If you have frozen bananas, simply thaw them and mash them before adding to the batter. This is a great way to avoid wasting overripe bananas.
Do I need to peel the zucchini before shredding?
No, you do not need to peel the zucchini! The skin is nutritious and adds color to the muffins. Just wash it thoroughly before shredding.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure to check that your baking powder is gluten-free as well.
What can I add to the batter for extra flavor?
Feel free to mix in some chopped nuts, like walnuts or pecans, or add in a handful of raisins for added texture and flavor. Spices like nutmeg or ginger can also elevate the flavor profile.
Bring It to the Table
These Banana Zucchini Chocolate Chip Muffins are not just a treat; they are a celebration of flavors and textures. Perfect for breakfast, an afternoon snack, or even dessert, they are sure to become a beloved recipe in your household. With their moist crumb and delicious chocolatey goodness, these muffins are a delightful way to enjoy the goodness of bananas and zucchini all in one bite. So, gather your ingredients, preheat that oven, and let the sweet aroma of baking muffins fill your home. You won’t regret it!
Banana Zucchini Chocolate Chip Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line a standard muffin tin with paper liners or grease it lightly.
- Step 3: In a large mixing bowl, combine melted coconut oil, granulated sugar, and light brown sugar. Whisk until blended, then add almond milk, vanilla extract, and mashed bananas, mixing until smooth.
- Step 4: Gently fold in shredded zucchini into the wet mixture.
- Step 5: In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- Step 6: Gradually add dry ingredients to wet, folding together until just combined.
- Step 7: Gently fold in about ¾ of the mini chocolate chips into the batter.
- Step 8: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle remaining chocolate chips on top.
- Step 9: Bake for 18-22 minutes or until a toothpick comes out clean.
- Step 10: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a freezer-safe bag for up to 3 months.
- Thaw overnight in the refrigerator or warm in the microwave for a quick snack.
