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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 are amazing!!! You can make them vegan by using maple syrup and a flax seed egg instead – I did this just because I didn’t have the other ingredients and turned out perfect 🙂
I meant to rate 5 stars 🙂
Thanks again Katie:)
Hi Katie,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
I LOVE this recipe. It was so easy and delicious and she is totally correct in that the butter is not optional. Do the extra step, it is well worth it!!
Hi Alexandra,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
SO good!! And I love how healthy the they are. 🙂
Hi Lexi,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it sharing your review:) xTieghan
Has anyone used almond flour in this recipe if so what kind? Want to make these with almond flour
Hi Tina,
I would recommend using a gluten free flour blend like Bob’s Red Mill for best results. Please let me know if you give the recipe a try, I hope you love it! xx
We make these muffins about 1x per week right now. Why are they so good?! I love that they don’t have sugar in them, and I don’t miss the butter either. We have been using a ceramic pan with no muffin liners and they are just beautiful! Thanks for the amazing recipe! My 8 year old daughter can make them on her own now
Hey Emily,
Happy Tuesday!! Thanks a bunch for making this recipe so often and sharing your feedback! I am so glad it is always enjoyed:)
Made with 1 tbsp of cocoa powder as well delish !!!!
Hi Tricia,
Wonderful!! I love to hear that this recipe was a winner, thanks for making it! xx
These muffins are delicious!! I made them for the second time today and put in some flaked coconut and walnuts. My kids love them!
Hi Kristin,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
These were so easy to make. The muffins are delicious by themselves but the honey butter makes them next level good! Delicious!
Hi Candace,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Made these last week and the whole family loved them!! I have a huge zucchini from the garden and was wondering if I can bake this in a loaf pan instead of muffins??
Hey Kathleen,
Totally, that will work well for you! Just increase your bake time:) I hope you love the recipe, please let me know if you give it a try! xx
Can’t wait to make these! Do you think I could make them in a mini muffin tin instead? Have any recommendations on how long I would cook instead? Thanks!
Hi Kristin,
Totally, I would start checking for doneness around 10-15 minutes. I hope you love this recipe, please let me know if you give it a try! xx
Love these moist delicious muffins and the cinnamon honey butter takes them over the top!!
I will make these on repeat!
Hi Susan,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
So tasty! Just made a batch of these tonight, and they turned out well! Thanks for sharing; I hope to make this one again next summer!
Hey Brittany,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
I accidentally made these without the baking soda ?♀️ and they were still pretty good. Looking forward to trying again!
Hey Sarah,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
Made them again, correctly this time, and they were very good! I make some without chocolate chips and some with. My 2 year old will eat them, so that’s really all you need to know that they are tasty.
Hi Sarah,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Hi!
Can I use any other oils instead of coconut?
Hey Vikki,
Sure, any other neutral oil that you like would work! Please let me know if you give this recipe a try, I hope you love it:) xTieghan
I like the addition of the bananas. Almost identical to HBH sneaky zucchini bread recipe but the bananas are a nice flavor add.
Hey Barbara,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT