This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
Ingredients
- Zucchini
- Over-ripe bananas
- Coconut oil
- Honey
- Large eggs
- Vanilla extract
- Whole wheat pastry flour
- Baking soda
- Ground cinnamon
- Kosher salt
- Semi-sweet or dark chocolate chips
Cinnamon Honey Butter
- Salted butter
- Honey
- Ground cinnamon
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.
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.
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.
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!
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
Ingredients
- 2 medium zucchini, grated , (about 2 cups grated before squeezing out water)
- 2-3 over-ripe bananas, mashed , (about 1 cup mashed)
- 1/3 cup coconut oil, melted
- 1/3 cup honey, (use 1/2 cup for sweeter muffin)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
Cinnamon Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
One of my favorite muffin recipes ever!! So easy, tastes amazing while having healthy ingredients & so moist!
Hey Amy,
Thanks so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT
Amazing! So delicious! I didn’t have enough zucchini, so I also shredded an apple that needed eaten. I think the apple added a little extra sweetness to the muffins, so I didn’t have to add more honey. I filled 12 muffin cups instead of 18, and they came out big and fluffy and perfect. The honey cinnamon butter makes these 💯
Hey Emily,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
This is one of my favorite muffin recipes ever! The consistency and flavor are excellent. I love freezing them and pulling them out each day to eat. I look forward to them each morning.
Hey Liz,
Thank you so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
Thanks for the recipe! I’ve made it multiple times and they always turn out moist and delicious. I’m wondering, however, if anyone’s noticed a bitter/salty taste in theirs? I made some without chocolate chips for my baby and they were very bitter. Then I started noticing the taste if I had a bite without chips in my chocolate ones…
Hey Jessie,
Happy Monday!! Love to hear that this recipe turned out nicely for you. Thanks for making it and your comment! Sorry to hear they are bitter without the chocolate chips, I’ve never experienced that! Xx
I love the recipe too! I noticed this as well but only in like 2 of my muffins without chocolate chips. Going to try again this weekend bc they were still delicious and I’m interested if it happens again. 😉
Any differences in cooking time/temp if I were to do a bread pan vs. cupcakes?
Hi Ashley,
If you use a loaf pan, I would start checking for doneness at 45 minutes. Please let me know if you have any other questions! xT
Hello, when you make these muffins, do you use the large muffin trays or the smaller cupcake trays. making these tonight!! Can’t wait~
Hey Jennifer,
I use the standard muffin trays that have 12 spaces. Please let me know if you have any other questions, I hope you love this recipe! xT
Could you make these without bananas?
Hey Jessalyn,
You are going to need something to use in place of the bananas, pumpkin puree would work nicely for you. Please let me know if you have any other questions! xT
If you use frozen shredded zucchini, do you need to drain it first?
Hi Sara,
Yes, I would recommend that for this recipe. Please let me know if you have any other questions:) xT
Delightful! Made these with my 10 year old daughter and they were amazing! We used dark chocolate morsels because it’s what we had on hand. So, so good! Perfect amount of sweetness!
Hi! I’m so so glad you enjoyed this recipe! Thank you for trying it out! xT
Made these and were so yummy! Even my little kids ate them. Just wondering, if I wanted to add coco powder to make them chocolate muffins, would I have to alter the recipe anywhere?
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Hi! How long should you cook them if you use mini muffin tins?
Hi Sarah,
I would start checking for doneness at 15 minutes. I hope you love this recipe! xT
We did the chocolate variation and my son LOVED them. The mini ones were half gone in a day or so.
Substitute 1/3 c. of the flour with cocoa powder
These muffins were delicious. My teenage daughter even ate them without issue. I expected complaints about the zucchini, but she said she did not mind it in these.
Yay! So glad you enjoyed these muffins! xT
I had some bananas ready to use and still sooo much zucchini… fabulous recipe and it’ll be saved to do again in future…as soon as the next batch of bananas have overripened 🙂 And yes, the butter is to die for… didn’t have salted butter so I added a 1/4 tsp to unsalted
Thank you so so much! I appreciate you giving the recipe a try! xT
SO good! Definitely don’t skip on the honey butter it’s worth it!! 🙂
Hi! Thanks so much! I’m so happy to hear you enjoyed this recipe! xT
I love these. I doubled the recipe and used vegetable oil instead of 1/3 coconut oil 1/3 cup Greek yogurt. I used 1/2 cup honey and white flour. They are yummy!
Hi! Thanks so much! I’m so happy to hear you enjoyed this recipe! xT
Delicious recipe!!! I was wondering if you could make this recipe as a loaf rather than muffins? : ) Thanks!
Hey Lindsay, I haven’t made this as a loaf before but I’m sure that would work well! I would just add a little bit more baking tine!