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The best Chocolate Chip Zucchini Banana Muffins. Warm out of the oven with sweet cinnamon honey butter and a pinch of salt, these are everyone’s favorite muffins. One bowl, super quick to mix up, and made with wholesome ingredients like sweet bananas, zucchini, honey, and whole wheat flour. An incredibly delicious way to use up summer zucchini! 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

Happy Tuesday everyone! It’s been a minute since I shared something sweet and chocolatey on a Tuesday, but something has me in a baking mood. Between all the summertime peaches, berries, and zucchini, there are endless amounts of sweets to bake. 

I have so many ideas that I’ve just been running with them and baking things up! Some are turning out, some are falling short. But these chocolate chip zucchini banana muffins really hit the mark. 

When I made these I wasn’t sure I’d end up sharing them. But once I pulled them out of the oven and saw just how perfectly they baked up? Well I knew the recipe was a good one! Simple and not overly sweet – the perfect summertime treat. 

And the cinnamon honey butter with a pinch of sea salt on top makes them even more special. 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

The details

All you need is ONE bowl, a handful of basic everyday ingredients, a few minutes to mix up the batter, and about 20 minutes for baking.

First step, the zucchini. When baking with zucchini it’s really important to remove any of the excess moisture (so the water). You want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini, then ring the zucchini out to squeeze out all the water. It’s really easy. The drier you can get the zucchini, the lighter your muffins will be.

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

Now that your zucchini is squeezed of excess water, the rest is quick and easy.

Before adding anything else, mash the bananas in a bowl. Use super ripe bananas. They’ll help keep the bread sweet and very moisturized. Next, add melted coconut oil, a couple of eggs, vanilla, and honey for some additional sweetness. Then stir in the zucchini and add in whole wheat pastry flour, baking soda, cinnamon, plus a touch of salt. 

Stir in a good amount of sweet chocolate chips. You can use dark chocolate or even vegan if you’d like, but semi-sweet seemed just right to me. 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

The cinni honey butter

While the muffins bake, I mix up the cinnamon honey butter. I’d say this is optional, but really, it’s not. You just have to smear this all over your warm muffins. It’s the most indulgent addition, and it’s absolutely what your muffins need.

Salted butter mixed with sweet honey and cinnamon is truly magical on a warm muffin.

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

The muffins aren’t too sweet, but we love them this way. Super soft and so incredibly tender. You can enjoy them warm with honey butter or save them for a snack. 

Every last bite leaves you wanting another. Which is totally fine, the zucchini and bananas give you a good dose of healthy nutrients! 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

Looking for sweet zucchini recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

Lastly, if you make my Chocolate Chip Zucchini Banana Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 18 muffins
Calories Per Serving: 228 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Cinnamon Honey Butter

Instructions

  • 1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
    2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.
    3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips. 
    4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
    5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 
    6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy! 

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
Storing: These muffins keep well for 2-3 days at room temperature. 
Freezing: Cool the muffins, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter before serving. 
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Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter | halfbakedharvest.com

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Comments

  1. I don’t have any coconut oil in my pantry right now. Can you sub canola oil or vegetable oil? Same amount?

    1. Hey Cassie,
      Yes, an equal amount of either of those will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  2. 5 stars
    Wonderful recipe! I was able to make 24 nice size muffins. I added a little flax/chia blend and a little wheat bran too. Light, fluffy, and flavorful! Like that honey is used instead of sugar. The special butter is great too!

    1. Hey Cheryl,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  3. 5 stars
    I love that you use honey as a sweetener in your recipes! I couldn’t believe these didn’t have added sugar – they were delicious! But that cinnamon butter totally puts it over the top. I had to pull mine out of the oven, mine must run a little hot — that is the only tip I’d provide anyone who is about to bake them!

    1. Hi Jayne,
      Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan

        1. Hi Bryn,
          You’ll want to use something in place of the banana like pumpkin puree. Please let me know if you give this recipe a try, I hope you love it! xx

  4. Just made these this morning and my kids and I love them! How many muffins is the serving size? 1 muffin?

    1. Hey Katie,
      Yes, 1 muffin is the serving size. I am so glad you enjoyed this recipe, thanks for making it! xTieghan

    1. Hey Melissa,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

  5. 5 stars
    Loved this! I changed 1/3 of the flour you called for with chocolate whey protein powder (0.8 of a cup) and they turned out PERFECT! Such a perfect staple recipe!

    1. Hey Brittany,
      Thanks for trying the muffins and sharing what worked well for you, I love to hear that they were enjoyed! xx

    1. Hey Amanda,
      Thanks so much for trying this recipe and sharing your feedback, I am so glad to hear they were enjoyed! xT

    1. Hey Nicole,
      I would bake for 12-15 minutes for mini muffins. I hope you love this recipe, please let me know if you give it a try! xx

    1. Hey Sarah,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

    1. Hi Jina,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) 🌼

  6. 5 stars
    When I saw this recipe, I knew I had to make it! I just made these muffins the other day and they were delicious!! Definitely making them again! 🙂

    1. Hey Sara,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Happy Sunday! xx

  7. 5 stars
    I made this into a loaf and baked at 350 for 55 minutes. It came out perfectly. These were mostly for my toddler so I went light on the chocolate chips and didn’t add the delicious sounding cinnamon butter topping. 5 stars across the board. My toddler won’t stop asking for more. Thanks for another home run recipe!!

    1. Hey Cassandra,
      Awesome! So glad you enjoyed this recipe and making it as a loaf worked well for you! Thanks for giving it a try! Happy Sunday! xx

  8. Your recipes never disappoint!!! These are amazing and I used fresh zucchini from my garden!!! Definitely putting this recipe on repeat!!! Thank you so much!!!

    1. Hey Kim,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) 🌼