These Chocolate Chip Banana Zucchini Muffins have quickly become a staple in our weekly meal prep as my love of baking continues to grow. There’s just something about a warm toasted muffin with a spread of melted butter… mmmmm.
I used to shy away from muffins, they just didn’t seem to satisfy me and felt like more of a dessert than a snack (nothing wrong with that sometimes, but for a daily staple I’d opt for something else). These muffins have all the good to satisfy in every way! They’ve got extra protein from the almond butter, lots of heart and blood sugar healthy fiber using ground oats as the flour, and the zucchini keeps them nice and moist, all while helping you inch towards those daily servings of greens! …. And chocolate. Gotta have that chocolate.
These are perfect to enjoy for breakfast with a couple of eggs or a side of Greek yogurt. They also make a pretty nice afternoon snack with a warm latte or cup of tea. Best served warm or toasted with a sliver of butter….did I already mention that??
Tip: I find that having snack recipes and ideas on hand always makes for more calm in my life, so I’ve created a list of quick and easy meal prep snacks for you here!
I hope you enjoy! Would you guys like to see more baking recipes on the blog? Send me your requests and I’ll do my best to deliver!Print
Chocolate Chip Banana Zucchini Muffins
- Total Time: 30 minutes
- Yield: 12 1x
I love making a batch of these high protein, high fiber and super tasty muffins for breakfasts and snacks for the week. They also freeze well. Kid Friendly.
- ½ of a medium zucchini, finely shredded (approx 1 cup)
- 1 ½ cups rolled oats, ground into oat flour ( I used Roger’s Oats)
- 2 tbsp Chia Seeds
- 1/2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas, mashed
- 2 large eggs
- 6 tbsp natural peanut butter or almond butter
- 6 tbsp maple syrup
- 2 tsp vanilla extract
- ¼ cup mini dark chocolate chips
- Preheat your oven to 350F and line your muffin tin with parchment paper muffin cups.
- Use the smallest size on your grater to grate your zucchini, wring out any excess moisture by placing zucchini in paper towel or a cloth and squeezing. Set aside.
- Next add oats, chia, cinnamon, baking powder, baking soda and salt into a blender like a magic bullet, ninja or food processor. Blend until a flour-like consistency is achieved (might be a bit chunkier, this is ok).
- In a medium sized mixing bowl, use the back of a fork or an electric mixer to combine bananas, eggs, nut butter, maple syrup and vanilla. Mix until well combined. Add the zucchini and flour mixture into the bowl and mix until everything is combined.
- Scoop batter into your lined muffin pan.
- Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean.
- Enjoy warm out of the oven of place in an airtight container once cooled to be enjoyed during the week. These also freeze well if not planning to eat in the next 4-5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Baking, Breakfast
- Method: Baked
- Cuisine: North American
Keywords: meal prep, prep ahead, high protein
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How many of these muffins can you eat per serving
Hi Cheryl! Sorry for the delay in getting back to you on this. I was away from the blog unexpectedly. Serving sizes can be different person to person and it might depend on whether you’re having them for a snack or breakfast. Generally 1 muffin would be a serving but if you were having it for breakfast you may want to add a couple of eggs or some yogurt for a bit of extra protein!
Silly question – how do you grind the rolled oats into flour? Do you use a food processor?
Hi Cheryl! Not a silly question at all! Yes! Just blitz it up in a food processor or high powered blended until it is a flour like consistency! It’s so easy! Let me know how it goes!
Kristina Farkasova says
These muffins were quick and easy to make and are packed with nutrients. Also you can never go wrong with banana and chocolate together. I would definitely make them again!
Couldn’t agree more Kristina, anything banana chocolate is a winner for me. haha So happy you enjoyed and found the recipe nice and easy to throw together! Ps – they are also delish with a bit of cocoa for a double chocolate touch 😉
Those muffins are super soft, packed with nutritions and hidden veggies. Super easy and quick to make. My 8 months old girl enjoyed it too.
These are a favorite over here too and yes, so great for the little ones! I used to make these for Wylder when he was just starting with solids! Happy to hear you are all enjoying Ewa!
Loved these and so did the kiddos! Definitely on our “to repeat list”
Yay! Mom win! So happy you’re all enjoying these Kaleigh! Happy to know they will be on repeat!
Just love these muffins! I’ve made them twice recently and the 2nd time i had to double the recipe because everyone loves them so much, even the grandkids. They’re super moist and so satisfying!
Lindsay Pleskot says
I am so happy to hear you’ve been enjoying them Linda!! Not a bad thing when it requires doubling up! haha These are an absolute favorite for our whole house too! Ps – if there ever happen to be any leftovers, these freeze well too!
We love these!!! I’ve been making them for a few years now with my kids, and they are always incredibly delicious! It’s also a really great recipe that you feel good about making and giving to your little ones, while sneaking in nutrition with the veggies, oats and natural sweetness with the bananas. Try them and I’m sure they’ll be a staple in your house too!
Lindsay Pleskot says
This put the biggest smile on my face Brittney! So happy this can be a feel good staple for you and the kiddos! PS these freeze well so I totally recommend doubling them up so you’ve always got some for a quick grab and go option!