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Moist Banana Zucchini Chocolate Chip Muffins

banana zucchini chocolate chip muffins - featured image
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These muffins combine ripe bananas, grated zucchini, and chocolate chips to create a moist, tender, and flavorful snack that’s perfect for any time of day.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 cup grated zucchini, squeezed dry
  • 1 ½ cups all-purpose flour (190 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup light brown sugar (100 grams)
  • ⅓ cup vegetable oil or melted coconut oil (80 ml)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips (90 grams)
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate the zucchini using a fine grater. Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a medium bowl, mash the bananas until smooth but slightly chunky. Add vegetable oil, brown sugar, egg, and vanilla extract. Whisk until combined.
  5. Gently stir the grated zucchini into the wet mixture. Fold in the chocolate chips and nuts if using.
  6. Pour the wet ingredients into the dry ingredients bowl. Fold gently with a spatula until just combined; do not overmix.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use ripe bananas for natural sweetness. Room temperature eggs blend better. Oven thermometer recommended for accurate baking temperature. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: banana zucchini muffins, chocolate chip muffins, healthy muffins, easy snack, homemade muffins, moist muffins, zucchini recipes

Find it online: https://sparklespoon.com/moist-banana-zucchini-chocolate-chip-muffins-recipe-easy-homemade-snack/