If you're staring at a lot of zucchini on your counter during zucchini season, this is the best recipe to start with!
These easy chocolate chip banana zucchini muffins are the perfect blend of sweet bananas, shredded zucchini, and rich dark chocolate chips, all packed into fluffy, moist, delicious muffins.
Table of contents
- REDUCE BELLY FAT WITH HEALTHY MUFFINS - GRAB A COPY OF MY LATEST COOKBOOK ON AMAZON ...
- WHY YOU WILL LOVE THIS LIGHT & HEALTHY CHOCOLATE CHIP BANANA ZUCCHINI MUFFIN RECIPE...
- INGREDIENTS NEEDED FOR YOUR NEW FAVORITE CHOCOLATE CHIP BANANA ZUCCHINI MUFFINS
- 🥄 Key Ingredients & Why We Love Them
- How to Make Chocolate Chip Banana Zucchini Muffins
- Watch the How to Make Chocolate Chip Banana Zucchini Muffins Video Here...
- 🧁 10 Pro Tips to Make, Store & Enjoy These Muffins Like a Pro
- My Favorite Muffin Pan
- ❓ Top 5 Frequently Asked Questions About Chocolate Chip Banana Zucchini Muffins
- ARE YOU ON WEIGHT WATCHERS (WW) OR JUST TRYING TO EAT HEALTHIER WITHOUT SACRIFICING FLAVOR?
- 👉 NEED HELP TRACKING?
- WHAT IF THE SECRET TO LOSING WEIGHT ISN’T JUST IN YOUR DIET—BUT IN YOUR ENVIRONMENT?
Whether you’re making a double batch for school snacks, busy mornings, or freezing for later, this zucchini muffin recipe uses wholesome ingredients like honey, flour and coconut oil for a nutritious twist on a traditional muffin.
Everything comes together in one large bowl — no need for a food processor or fancy tools. Just grab a box grater, ripe bananas, and your muffin tin, and you’re on your way to warm, bakery-style goodness.
It’s the easiest way to use up fresh summer zucchini and sneak veggies into your family’s favorite muffins without anyone noticing!
Perfect for when you are baking for the whole family, using up a bumper crop during zucchini season, or meal prepping for the week, this recipe is a great way to pack nutrition into every bite.
This is not just any banana zucchini muffin recipe. With options to use almond flour, a gluten-free flour blend like Bob’s Red Mill, or classic all-purpose flour, these are easily the best gluten-free zucchini muffins if you use gluten-free oat flour—lightly sweet with a hint of cinnamon and perfect for freezing in an airtight container.
So, if you're searching for the best way to bake up sweet muffins without dairy—and maybe trying a trending TikTok recipe—this is the delicious recipe your oven has been waiting for. Let’s walk through the ingredient amounts, simple steps, and baking tips that guarantee fluffy, flavorful muffins that’ll be gone in a flash.
REDUCE BELLY FAT WITH HEALTHY MUFFINS - GRAB A COPY OF MY LATEST COOKBOOK ON AMAZON ...
Want more muffin recipes using healthy, wholesome ingredients? Grab The Healthy Muffin Cookbook, available on Amazon and as a digital instant download, filled with your future favorite muffins for every season.
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Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Cinnamon Rolls, Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
WHY YOU WILL LOVE THIS LIGHT & HEALTHY CHOCOLATE CHIP BANANA ZUCCHINI MUFFIN RECIPE...
Weight Watcher Friendly - These light and sweet chocolate chip banana zucchini muffins are only 11 WW points on my WW app for one full size tasty muffin.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
🥰 1. Naturally Sweet, Moist & Chocolatey
These muffins combine ripe bananas, shredded zucchini, and dark chocolate chips for the ultimate moist, tender crumb — with just the right balance of sweetness. It’s a delicious flavor explosion that feels indulgent but is secretly loaded with goodness.
🕒 2. Quick to Make, Easy to Love
This is a true one-bowl recipe that comes together fast — no need for fancy tools or messy cleanup. It’s the easiest wayto whip up a batch of wholesome muffins that freeze well, reheat beautifully, and make your kitchen smell like heaven.
🌱 3. Healthy Ingredients You Can Feel Good About
Made with flour, coconut oil, honey, and fresh zucchini, these muffins are rich in whole grains and low in refined sugar. They’re perfect for healthy snacks, busy mornings, or as a feel-good treat — and no one will guess they’re packed with veggies!
INGREDIENTS NEEDED FOR YOUR NEW FAVORITE CHOCOLATE CHIP BANANA ZUCCHINI MUFFINS
🥄 Key Ingredients & Why We Love Them
🍌 Ripe Bananas
Sweet, soft, and naturally rich in potassium and fiber, ripe bananas not only add moisture and natural sweetness, but they also help reduce the need for added sugar. Plus, they’re a great source of energy and keep the muffins delightfully tender.
🥒 Shredded Zucchini
The secret superstar! Zucchini adds moisture without changing the flavor, making your muffins soft and satisfying. It’s packed with vitamin C, water, and fiber — a sneaky (and smart!) way to get extra veggies into your snack without anyone noticing.
🍯 Honey
A natural sweetener with trace antioxidants, honey gives these muffins a warm, floral sweetness that complements the banana beautifully. It’s less processed than white sugar and adds a touch of wholesome charm to each bite.
🍏 Unsweetened Applesauce
We use unsweetened applesauce as a heart-healthy fat swap that adds moisture without extra oil or sugar. It’s a great way to reduce calories while keeping the muffins soft, tender, and totally satisfying.
🍫 Dark Chocolate Chips
A little indulgence with benefits! Dark chocolate chips bring rich flavor and just the right amount of sweetness. Plus, dark chocolate is packed with antioxidants and pairs perfectly with the banana-zucchini blend — making each bite feel like a treat.
How to Make Chocolate Chip Banana Zucchini Muffins
1: Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick spray.
2: In a large bowl, whisk together mashed banana, eggs, honey, unsweetened applesauce, melted coconut oil and vanilla.
3: Stir in shredded zucchini.
4: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
5: Gradually mix the dry ingredients into the wet ingredients, Do not overmix.
6: Fold in chocolate chips.
7: Spoon the batter into muffin cups, filling them nearly to the top.
8: Optional Topping - In a small bowl, mix all crumb topping ingredients until crumbly. Sprinkle evenly over muffins and press lightly.
9: Bake for 20-23 minutes or until a toothpick comes out clean.
10: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Watch the How to Make Chocolate Chip Banana Zucchini Muffins Video Here...
🧁 10 Pro Tips to Make, Store & Enjoy These Muffins Like a Pro
- Use Very Ripe Bananas for Maximum Sweetness
Overripe bananas with brown spots bring natural sweetness, moisture, and deeper banana flavor — no extra sugar needed. - Squeeze Out the Zucchini
After shredding, use a clean paper towel or cheesecloth to press out excess moisture. This prevents soggy, dense muffins. - Measure Flour Carefully
Spoon and level your all-purpose or whole wheat flour instead of scooping directly — too much flour makes dry muffins. - Don’t Overmix the Batter
Mix just until the dry and wet ingredients are combined. Overmixing creates dense muffins with tunneling. - Mini or Regular – Choose Your Muffin Tin Wisely
Use mini muffin tins for bite-sized snacks or a regular 12-cup tin for meal-prep breakfasts. Adjust baking time accordingly. - Let Muffins Cool Completely Before Storing
Cooling on a wire rack prevents condensation, which leads to sogginess or mold in storage. - Store in an Airtight Container with a Paper Towel
Line the bottom of a container with a paper towel, add muffins, and place another on top to absorb moisture. Store at room temperature for 2–3 days or refrigerate up to 5 days. - Freeze for Grab-and-Go Convenience
Once cooled, wrap muffins individually in plastic wrap or parchment, place in a freezer-safe bag, and label. Freeze up to 3 months. - Reheat for Fresh-Baked Flavor
Microwave frozen muffins for 20–30 seconds or warm in a toaster oven for 3–5 minutes at 300°F for that just-baked texture. - Make a Double Batch While You're At It
These freeze beautifully and work great for meal prep, school snacks, or healthy breakfasts on busy mornings— you’ll thank yourself later!
My Favorite Muffin Pan
I love this muffin pan. I've used it three times since purchasing a month ago. First was with cornbread muffins. Everything cooked evenly. I was a little sceptical at nonstick claim, and lightly oiled the pan prior to putting the batter into the pan holes. No paper cups for me! The muffins fell out of the pan easily after slightly cooled. Cleanup was super easy and didn't look like I'd baked anything in it.
The 2nd time I baked banana nut muffins. I didn't use any oil in the batter (only applesauce), and I did not oil the pan. Everything cooked evenly and cleanup was quick after plucking out the muffins once cooled. Easy!
❓Top 5 Frequently Asked Questions About Chocolate Chip Banana Zucchini Muffins
Nope! There's no need to peel the zucchini. The skin is soft, nutritious, and virtually disappears into the muffin once baked. Just wash it well and grate it finely.
Yes — for best results, use a clean kitchen towel or paper towel to gently squeeze out excess moisture. Too much water from the zucchini can make your muffins soggy or undercooked in the center.
Absolutely! You can substitute the all-purpose or whole wheat flour with your favorite 1:1 gluten-free baking flour. Make sure it contains xanthan gum or add a pinch to ensure proper texture.
Yes, they’re freezer-friendly! Once cooled, wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Reheat in the microwave or toaster oven for a quick snack or breakfast.
You can swap chocolate chips for raisins, chopped walnuts, pecans, or even blueberries. Or go 50/50 with chocolate and something else for a tasty twist!
ARE YOU ON WEIGHT WATCHERS (WW) OR JUST TRYING TO EAT HEALTHIER WITHOUT SACRIFICING FLAVOR?
You’re in the right place! As a Lifetime WW member, I love creating recipes that support your goals without feeling like a diet — like these healthy dairy free banana zucchini muffins.
This easy banana zucchini muffin recipe is 11 WW Points (based on the latest version of the app).
But since WW now uses personalized points, I recommend plugging the ingredients into your app to get the exact value for your plan.
👉 NEED HELP TRACKING?
I’ve created a guide with the 2025 WW Zero Point Food List - [Click here to grab it for free →] as well as a Meal Planner - [ Click here to grab it for free ]
Easy Chocolate Chip Banana Zucchini Muffins Recipe
- Total Time: 33 Minutes
- Yield: 12 Muffins 1x
- Diet: Low Calorie
Description
If you're staring at a lot of zucchini on your counter during zucchini season, this is the best recipe to start with!
These easy chocolate chip banana zucchini muffins are the perfect blend of sweet bananas, shredded zucchini, and rich dark chocolate chips, all packed into fluffy, moist, delicious muffins.
Ingredients
- 1 cup of mashed ripe banana
- 1 cup of shredded zucchini, squeezed to remove excess moisture
- 2 eggs
- ⅓ cup of honey
- ⅓ cup of unsweetened applesauce
- ¼ cup of melted coconut oil
- 1 Teaspoon of Vanilla Extract
- 1 ½ cups of All Purpose Flour
- ½ Teaspoon of Baking Powder
- 1 Teaspoon of Baking Soda
- ½ Teaspoon of Cinnamon
- ¼ Teaspoon of Salt
- ⅓ cup of Dark Chocolate Chips
- Optional Healthy Crumb Topping
- ¼ cup of Rolled Oats
- 2 Tablespoons of Almond Flour
- 1 Tablespoon of Coconut Sugar
- ½ Teaspoon of Cinnamon
- 1 Tablespoon of Melted Coconut Oil
- 1 Tablespoon of Chopped Nuts
- Pinch of Salt
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together mashed banana, eggs, honey, unsweetened applesauce, melted coconut oil and vanilla.
- Stir in shredded zucchini.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
- Gradually mix the dry ingredients into the wet ingredients, Do not overmix.
- Spoon the batter into muffin cups, filling them nearly to the top.
- Spoon the batter into muffin cups, filling them nearly to the top.
- Topping - In a small bowl, mix all crumb topping ingredients until crumbly. Sprinkle evenly over muffins and press lightly.
- Bake for 20-23 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Use Very Ripe Bananas for Maximum Sweetness
Overripe bananas with brown spots bring natural sweetness, moisture, and deeper banana flavor — no extra sugar needed. - Squeeze Out the Zucchini
After shredding, use a clean paper towel or cheesecloth to press out excess moisture. This prevents soggy, dense muffins. - Measure Flour Carefully
Spoon and level your all-purpose or whole wheat flour instead of scooping directly — too much flour makes dry muffins. - Don’t Overmix the Batter
Mix just until the dry and wet ingredients are combined. Overmixing creates dense muffins with tunneling. - Mini or Regular – Choose Your Muffin Tin Wisely
Use mini muffin tins for bite-sized snacks or a regular 12-cup tin for meal-prep breakfasts. Adjust baking time accordingly. - Let Muffins Cool Completely Before Storing
Cooling on a wire rack prevents condensation, which leads to sogginess or mold in storage. - Store in an Airtight Container with a Paper Towel
Line the bottom of a container with a paper towel, add muffins, and place another on top to absorb moisture. Store at room temperature for 2–3 days or refrigerate up to 5 days. - Freeze for Grab-and-Go Convenience
Once cooled, wrap muffins individually in plastic wrap or parchment, place in a freezer-safe bag, and label. Freeze up to 3 months. - Reheat for Fresh-Baked Flavor
Microwave frozen muffins for 20–30 seconds or warm in a toaster oven for 3–5 minutes at 300°F for that just-baked texture. - Make a Double Batch While You're At It
These freeze beautifully and work great for meal prep, school snacks, or healthy breakfasts on busy mornings— you’ll thank yourself later!
- Prep Time: 10 Minutes
- Cook Time: 23 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 183
- Sugar: 13.2 g
- Sodium: 166.5 mg
- Fat: 7.3 g
- Carbohydrates: 27.1 g
- Protein: 3.3 g
- Cholesterol: 31 mg
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Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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