Mini Chocolate Chip Banana Zucchini Muffins

These healthy Mini Chocolate Chip Banana Zucchini Muffins are soft, fluffy, and naturally sweetened with banana and maple syrup. The perfect wholesome breakfast or snack!

If you’re looking for an easy, wholesome snack the whole family will love, these Mini Chocolate Chip Banana Zucchini Muffins are about to become a new favorite! They’re incredibly soft, perfectly moist, and packed with simple ingredients like ripe banana, shredded zucchini, oat flour, and mini dark chocolate chips. You’d never guess there’s a serving of vegetables tucked inside every bite!

These bite-sized muffins are naturally sweetened with banana, a touch of maple syrup, and just enough organic cane sugar for the perfect balance of sweetness. They’re ideal for meal prep, lunchboxes, after-school snacks, or a quick grab-and-go breakfast. Plus, since they’re made with oat flour, they’re naturally gluten-free (just be sure to use certified gluten-free oats if needed).

Why You’ll Love These

• Soft and fluffy – thanks to ripe banana, avocado oil, and shredded zucchini, every bite is incredibly moist and tender.
• Made with wholesome ingredients – oat flour, rolled oats, banana, zucchini, and maple syrup make these a healthier alternative to traditional muffins.
• Kid-approved – the zucchini practically disappears into the batter, making these a great way to sneak in extra vegetables.
• Perfect for meal prep – bake a batch once and enjoy them all week long. They’re also freezer-friendly too making them great for meal prep.

Ingredients You’ll Need

• oat flour + oats – you’ll want to use a combination of rolled oats and oat flour. Oat flour keeps the muffins tender while adding whole-grain goodness and the rolled oats add texture and fiber. If making your own oat flour, simply blend rolled oats until finely ground.
• baking soda + baking powder – this combination helps create tall, fluffy muffins.
• zucchini – adds moisture without making the muffins taste like vegetables. Be sure to squeeze out as much liquid as possible before mixing it into the batter.
• banana – naturally sweetens the muffins while adding moisture and flavor. The riper the banana, the better.
• cane sugar – just enough organic cane sugar to lightly sweeten the muffins while still keeping them healthier than bakery-style versions.
• maple syrup – pure maple syrup makes these muffins nice and sweet without using any refined sugar. You could also use honey or other natural sweetener.
• eggs – gives these muffins their structure and height.
• olive oil – keeps the muffins soft and moist for several days without affecting the flavor. You could also use avocado oil or melted coconut oil.
• vanilla extract – adds warmth and enhances the sweetness.
• cinnamon + nutmeg – warm spices that pair perfectly with banana and zucchini.
• chocolate chips – I added mini dark chocolate chips to these muffins, but you could also mix-in chopped nuts, blueberries, or keep these dairy-free with dairy-free chocolate chips.

How to Make Banana Zucchini Muffins

This particular recipe makes 24 mini muffins or 12 regular size muffins.  You will make the batter the exact same way, you’ll just need adjust the cooking time for larger muffins.  Here’s how to make them!

1. Preheat the oven. Heat your oven to 350°F and lightly grease a 24-count mini muffin pan or line it with mini paper liners.
2. Prepare the zucchini. Grate the zucchini using the small holes of a box grater, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
3. Mix the dry ingredients. In a medium bowl, whisk together the oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients. In a large bowl, whisk together the eggs, mashed banana, cane sugar, maple syrup, avocado oil, and vanilla until smooth. Then fold in the shredded zucchini.
5. Combine the batter. Add the dry ingredients and gently stir until just combined. Fold in the mini chocolate chips, being careful not to overmix.
6. Fill the muffin pan. Divide the batter evenly among the muffin cups using a small cookie scoop, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top if desired.
7. Bake. Bake for 11 to 13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Mini Banana Zucchini Muffins

• Squeeze the zucchini dry – removing excess moisture keeps the muffins fluffy instead of dense.
• Use a very ripe banana – brown, spotty bananas provide the best sweetness and flavor.
• Don’t overmix the batter – stir just until the flour disappears to keep the muffins tender.
• Measure the oat flour correctly – spoon it into the measuring cup and level it off rather than scooping directly from the bag.
• Top with extra chocolate chips – a few chips on top before baking make the muffins look bakery-worthy.
• Let them cool slightly – mini muffins continue to set as they cool, so don’t remove them from the pan too quickly.

Frequently Asked Questions

Prepping and Storing

• To Store: You can keep these muffins stored in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To keep them extra moist, place a paper towel in the container to absorb any excess moisture.
• To Freeze: These muffins freeze really well too! You can either wrap the muffins individually or store them all together in freezer-safe bags for up to 3 months. When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature.

More Healthy Muffin Recipes

• Lemon Blueberry Yogurt Muffins
• Chocolate Chip Zucchini Muffins
• Whole Wheat Pumpkin Muffins
• Strawberry Jam Filled Oat Muffins
• Banana Breakfast Muffins
• Banana Nut Bran Muffins

Hope you all enjoy these Mini Chocolate Chip Banana Zucchini Muffins! If you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!