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banana zucchini muffins with chocolate chips. top down view of muffins on a wire baking rack and yellow and green flowers
Heather Wolf

Banana Zucchini Muffins

Banana Zucchini Muffins are a delicious combo of wholesome goodness and sweetness. Made with hearty whole wheat flour and honey, each bite of these moisture-packed chocolate chip muffins make them an irresistible treat any time of day.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 16
Course: Muffins
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 tsp sea salt fine
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 cup olive oil extra virgin
  • 2 large eggs room temperature
  • 1/2 cup honey
  • 2 tsp vanilla extract pure
  • 3/4 cup overripe banana mashed
  • 2 cups zucchini finely shredded
  • 3/4 cup dark chocolate chips divided

Method
 

  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners then set aside.
  2. In large mixing bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
  3. In a separate bowl, whisk oil and eggs with honey and vanilla until well combined.
  4. Add mashed banana to wet ingredients then stir with a spoon until incorporated.
  5. Add dry ingredients to wet then stir with a spoon until just barely combined.
  6. Wrap 2 cups of finely shredded zucchini in multiple layers of paper towels then squeeze over a sink until all excess moisture has been removed
  7. Gently fold zucchini and 1/2 cup chocolate chips into muffin batter. Avoid overmixing.
  8. Fill each muffin liner 3/4 full with batter then top with reserved chocolate chips.
  9. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. Avoid overbaking.
  10. Allow muffins to cool in baking pan for 5 minutes then place muffins on a wire rack to cool completely.
  11. After muffin tin has cooled completely, repeat the baking process for the remaining batter.
  12. Cover and store muffins at room temperature up to 3 days.