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–+ servings
Healthy bite-sized Chocolate Chip Banana Zucchini Muffins that are moist and delicious with hidden veggies and naturally sweetened with banana and honey!
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5 from 4 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate Chip Banana Zucchini Muffins
Servings: 24

Ingredients

  • 1 1/2 cups oat flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1 mashed ripe banana (1/2 cup)
  • 1/4 cup olive oil
  • 1/3 cup cane sugar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup grated zucchini squeezed very dry
  • 1/4 cup mini dark chocolate chips

Instructions

  • Preheat the oven to 350°F. Lightly grease a 24-count mini muffin pan with nonstick cooking spray or line with mini paper liners.
  • Prepare the zucchini. Grate the zucchini using the small holes of a box grater, then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. You should have about 1 cup of firmly packed, dry shredded zucchini.
  • Mix the dry ingredients. In a medium bowl, whisk together the oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Mix the wet ingredients. In a large bowl, whisk together the eggs, mashed banana, organic cane sugar, maple syrup, avocado oil, and vanilla extract until smooth and well combined.
  • Combine the batter. Fold the shredded zucchini into the wet ingredients. Add the dry ingredients and gently stir just until no streaks of flour remain. Be careful not to overmix. Fold in the mini chocolate chips.
  • Fill the muffin pan. Divide the batter evenly among the mini muffin cups, filling each about ¾ full. Sprinkle a few extra mini chocolate chips on top if desired.
  • Bake for 11–13 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1 mini muffin | Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3.5g | Saturated Fat: 0.8g | Cholesterol: 16mg | Sodium: 100mg | Fiber: 1.5g | Sugar: 5.5g