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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!
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.
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
Servings: 18 muffins
Calories Per Serving: 246 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
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.
These may be the best tasting healthiest muffins I’ve ever made! I plan to take some to my neighbor for her birthday, but needless to say she won’t be getting them all;)
Hey there,
Happy Saturday! So glad to hear you enjoyed these muffins, thanks for trying them out! xTieghan
Wow! Great recipe. I also love that there is not a ton of sugar that needs to go into these- the honey, chocolate chips and bananas are enough! Thanks for sharing.
Hey Emily!
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
I followed the recipe exactly and these were delicious. Thank you!
Hi Sharon,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx
Delicious! These turned out great and it’s a wonderful way to use up zucchini! I had *almost* enough honey so I ended up topping it off with maple syrup. Will make again!
Hey Emily,
Awesome!! I love to hear that you enjoyed these muffins, thanks for making them! Happy Friday! xx
Can’t stop making these. They are absolutely delicious – the cinnamon honey butter takes them to the next level. Thanks for sharing!
Hey Courtney,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
Good day Tieghan! These muffins were wickedly delicious! These were quick to put together, healthy ingredients, and with some fresh butter, outstanding for their aroma and taste. They had a fullness to the body of the batter which translated to a light and moist muffin, bursting with a properly sweet flavor. The healthy zucchini were a perfect balance to the honey and bananas. These must be made for a most perfect morning breakfast without the guilt. Thank you so very much!
Hey Toni,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! Thanks for your kind message:) xTieghan
Hi Tieghan,
I don’t have a muffin tray but would love to make this recipe in a loaf tin (9 x 5 inch). Do you possibly have any recommendations on how long to keep it in the oven / what heat to cook it in?
Thank you so much in advance!
Hi Caroline,
You can follow the recipe as written with the same oven temp, I would increase your bake time to 45 minutes. Please let me know if you have any other questions, I hope you love the recipe! xx
These were amazing!! Entire family loved them.
Hey Shelly,
Love to hear that you family enjoyed these muffins, thanks a lot for making them! xTieghan
Hi! Is there another type of oil I could use instead of coconut oil?
Hey Tara,
Totally, you can use another neutral oil that you enjoy! Let me know if you give the recipe a try, I hope you love it! xTieghan
Made ‘em!! Super easy to make and oh, so delicious! Don’t skip the honey butter; it’s such a treat on a warm muffin. As always, HBH delivers! Thank you!
Hey Chris,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
Hi, I’d like to make these for my baby but I don’t want the added sugar. Do you think I can skip the honey/ maple syrup all together?
Thanks
Hi Sarah,
So sorry, I don’t think these would be all that great without the honey/maple syrup. Please let me know if you give the recipe a try! xx
Wow! These were a family pleaser! Thanks for your delicious shares! ?
So glad to hear this Sheila!! Thanks for making the recipe and sharing your feedback:) Happy Tuesday! xx
So good! These are an awesome texture and the addition of banana makes them almost creamy! Thanks for another great recipe, Tieghan!!!
Hey Meghan,
Fantastic!! Thanks a lot for trying this recipe out, I love to hear that it was a winner! xTieghan
I made 1/2 recipe this weekend and found these to be somewhat dry even after reducing bake time to 17 minutes. I added some walnuts. We found these to be rather bland and will not make again. Other recipes have been good for the most part.
Hi Carolyn,
Thanks for making the recipe and sharing your feedback. Sorry to hear the recipe was not enjoyed, but I haven’t tested this recipe with walnuts and when cutting baking recipes in half sometimes you have to reduce the bake time more than what “half” would be. Let me know if you follow the full recipe next time! xx
Wanting to make these to share with my 9-month old. Do you have any suggestions of what I could substitute for the honey?
I made them with maple syrup, delicious!
So easy, quick and delicious! I added about 1/4 cup honey and a little extra zucchini and they were moist and fluffy!
Hey Lora!
Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! Happy Tuesday! xx
Thanks for sharing Maureen!
Hey Marissa,
You could use maple syrup in place of the honey:) Please let me know if you have any other questions, I hope you love the recipe! xx