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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.
Hi, these look amazing! Do you make any changes to recipe when making at high altitude?
Thanks
Marilyn
Hi Marilyn,
Nope, you can follow this recipe as written:) Let me know if you give them a try, I hope you love the muffins! xx
I don’t have any coconut oil in my pantry right now. Can you sub canola oil or vegetable oil? Same amount?
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
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!
Hey Cheryl,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
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!
Hey Kylie,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
I made mini muffins and they are delicious! Thank you!!
Hi Jayne,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Can I omit the banana?
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
Just made these this morning and my kids and I love them! How many muffins is the serving size? 1 muffin?
Hey Katie,
Yes, 1 muffin is the serving size. I am so glad you enjoyed this recipe, thanks for making it! xTieghan
Another fantastic recipe!
Hey Melissa,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
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!
Hey Brittany,
Thanks for trying the muffins and sharing what worked well for you, I love to hear that they were enjoyed! xx
These are the best muffins!! Would definitely recommend trying.
Hey Amanda,
Thanks so much for trying this recipe and sharing your feedback, I am so glad to hear they were enjoyed! xT
How long would you bake if you wanted to make mini muffins??
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
So easy! I did 1/4 c honey instead and was still a good sweetness with the banana and choc chips.
Hey Sarah,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
SO GOOD!!!
Hi Jina,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
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! 🙂
Hey Sara,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Happy Sunday! xx
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!!
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
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!!!
Hey Kim,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?