You know by now how much I love muffins. So much so that I am the (somewhat) self-proclaimed Muffin Queen. What’s so good about muffins, you ask? They’re portable, easy to make, freezer friendly, and absolutely DELIGHTFUL.
What could be better than a little chunky monkey zucchini banana muffin (banana, walnuts, coconut and chocolate)?
THE BEST SNACK EVER aka time to make your kids eat their veggies. Or maybe just time for you to eat your veggies? Heh. I love them for dessert with a little Soom chocolate tahini on top. These muffins pack in fruit, a veggie, heart-healthy fats, whole grains and fiber. They’re dairy free and can easily be made gluten free too!
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Let’s talk ingredients in these zucchini banana muffins
These healthy banana zucchini muffins are naturally sweetened with ripe bananas and honey, and they make the perfect on-the-go breakfast! Here’s everything you’ll need to make them:
- Zucchini: Make sure you shred it and then squeeze it with a paper towel of excess moisture. This is critical!
- Bananas: Use ripe bananas and make sure you mash and then measure it out to 3/4 cup. They help to sweeten the recipe without adding a ton of additional sweeteners.
- Cinnamon: Not only does cinnamon help to regulate blood sugar, but it also adds a delicious flavor to these muffins.
- Olive oil: I love using a little olive oil in this recipe. You really only need to use 2 tablespoons to keep the muffins moist, since banana and zucchini do the job! Please note that you can also use melted butter.
- Honey: I love using honey to naturally sweeten these zucchini banana muffins. I typically use manuka honey, which offers many health benefits.
- Almond milk: To keep these dairy free, I typically use unsweetened vanilla almond milk.
- Walnuts: I love walnuts in this recipe because they add a delicious crunch, omega 3 and offer heart-healthy benefits.
- Chocolate chips: You can use dairy free chocolate chips if you’d like. I prefer dark chocolate.
- Unsweetened coconut: I love the texture a little coconut gives the muffin.
Recommended ingredient swaps
I always suggest following the recipe as-is so that they turn out exactly how they should, but here’s what I can recommend for substitutions:
- To make vegan: sub pure maple syrup instead of honey and use 1 flax egg instead of a regular egg. Be sure to also use dairy free/vegan chocolate chips.
- To make gluten free: I suggest using chickpea flour or a 1:1 all purpose gluten free flour.
- For the olive oil: feel free to use butter or vegan butter.
Can I use frozen bananas?
Yep! Just be sure to thaw your bananas completely and drain off the excess liquid so that the zucchini banana muffins don’t come out too moist.
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Make it into zucchini banana bread
Feel free to try my famous Healthy Zucchini Bread, or use this recipe to make zucchini banana bread:
- Simply make the muffin batter as directed.
- Pour into a greased 9×5 inch loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean. Easy!
Storing & freezing these zucchini banana muffins
- To store: let the muffins cool completely, then keep them in an airtight bag or container in the fridge for optimal freshness (especially during summer months).
- To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Recommended tools for baking muffins
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More zucchini recipes you’ll love
- The Best Zucchini Brownies You’ll Ever Eat
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Coconut Chocolate Zucchini Smoothie (with sneaky veggies)
- Healthy Marbled Chocolate Zucchini Banana Bread
- Zucchini Mac and Cheese
Get all of our delicious zucchini recipes here!
If you make these chunky monkey zucchini banana muffins, don’t forget to leave a comment and rate the recipe below. And of course, if you have Instagram, we’d love to see your creations — don’t forget to tag #ambitiouskitchen! You can also join our AK Facebook community group here.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chunky Monkey Zucchini Banana Muffins
Ingredients
- Dry ingredients:
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
- 2 tablespoons olive oil (or sub melted coconut oil)
- 1/4 cup honey (or sub pure maple syrup)
- 2 teaspoons vanilla extract
- 1 egg
- 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- ⅓ cup unsweetened vanilla almond milk (or any milk)
- Mix ins:
- ½ cup chocolate chips, dairy free if desired
- ⅓ cup chopped toasted walnuts (or sub pecans)
- ⅓ cup fine shredded unsweetened coconut
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray. This is critical to making sure the muffins don’t stick to the liners.
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
- In a separate large bowl, mix together the following with a wooden spoon: mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini and almond milk.
- Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
- Divide batter evenly between greased muffin liners. Sprinkle the tops with extra chocolate chips and coconut, if desired. Bake for 22-27 minutes. Muffins are done when a toothpick comes out clean or with just a few crumbs attached.
- Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Store muffins in airtight container in the fridge for up to 5 days. Muffins can also be frozen for up to three months.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 30th, 2018, and republished on April 26th, 2023.
Delicious! I used half wholewheat flour and half AP because that’s what I had. Also added almonds instead of walnuts due to an allergy. I only put chocolate chips in half of them because I wanted some for breakfast. These are SO good! I made a double batch which I highly recommend! 😊
Perfect! Such a great breakfast or snack!
These are just perfection! Genuinely one of the best healthier treats I’ve ever made. My problem with some muffins is that they can be too dry sometimes, but these are the perfect level of moist. I will 100% be making these again!
So happy to hear that!
One of my new favorite recipes! I added some raisins, chopped pecans, and of course, chocolate chips and coconut. I love all the textures in this recipe, and the flavors are amazing!
Delicious! Glad you enjoyed!
These muffins are an absolute keeper. They are delicious and feel more nutritious than other muffins. They are also highly adaptable if you don’t have exactly the right ingredients. This is my fourth time making them. Last time, I had no bananas so I subbed Greek Yogurt and a little extra Maple syrup (instead of honey). Came out fantastic. This time, I’m using the banana. Honestly they are sooo good. You will not regret making these
Absolutely! So glad those swaps work out well!
Amazing taste and texture ! super easy. I had all the ingredients on hand. I love a sneaky veggie, Husband and kids even know that it’s good for them. That’s why they gobble
It up!
Perfect! Glad they were a hit!
I have made these muffins a few times. As I’m a Coeliac I used gluten free flour. This time I didn’t have bananas so I used canned stewed apples and added craisens and chopped almonds. I bumped up the spices and used pumpkin pie spice instead of just cinnamon. I love these muffins. They are healthy and no sugar, only honey!
I’m glad those swaps worked out well!
How many different banana bread recipes can one create and have them all be BANGERS?! Apparently the limit does not exist for Monique! I have tried and loved every banana bread/muffin recipe she’s posted and I can say I love them all and am never upset when she posts a new one!
Right?! So good! Glad you love them!
Favourite in our house, kids love. I have even made them mini for an easy lunch snack for school. Delicious
So happy to hear that!
Can these sit out at room temp for a day or 2 before refrigerating ?
Yes!
Our entire household loves these muffins. We use sultanas instead of choc chips and add a little extra cinnamon. In a household of 3 they’re always gone before lunchtime. My 5yo daughter also loves decorating hers with yoghurt and berries. Thanks for the great recipe!
Love that! These are great for customizing 🙂 Glad they’re a family-favorite!
Great recipe, just recommend using silicone baking cups rather than paper muffin cups as they stick pretty badly. Delicious though
Great tip! I like to spray the insides of my baking cups well, too, which usually helps. Glad you enjoyed!
This recipe was delicious! I was wanting to make a homemade version of the “Veggies Made Great Banana Chocolate Chip Muffins” because the only option for heating them involves a microwave and they’re quite expensive with a few ingredients I didn’t love. I never leave reviews but I figured I’d note for others that this does do well with oat flour (GF option)! We substituted the flour for oat flour (blended rolled oats), using the same measurement, maple syrup instead of honey, added dark chocolate chunks. They came out great! We made them in a bar baking pan (individual squares) and divided the recipe into 21 to have smaller muffins. Will absolutely be making these on repeat!
I’m glad that worked out well! Such a great snack 🙂
These were great! I followed the recipe exactly and they ended up perfectly. I used silicone baking muffin cups with oil spray and they didn’t stick at all. I have two little boys and they love these for breakfast because we call them Monkey Muffins!
Perfect!! Love “monkey muffins” 🙂
Yum! I used bread flour because it was all I had on hand, and they turned out great! I made these for my kids but ate three right away lol. Will definitely be making again.
So glad they were a hit!
Had to make a couple of substitutions based on what I had available at home – used 1/2 regular whole wheat flour and 1/2 white flour and dark chocolate chunks instead of the chips. This is quite possibly the best muffin I’ve ever made. I really don’t like when muffins taste like cake. This is extremely flavourful and just a hint of sweetness. 10/10 recommend these.
Perfect! Glad those swaps worked out well 🙂
These muffins are excellent! I used avocado oil, chickpea flour and all 3 mix-ins. This was my first time using chickpea flour and the texture was perfect. I will definitely make these again, thank you!
Amazing! So glad you loved them!
This is an awesome recipe – made it twice already! Great way to use up zucchini and ripe bananas. Made it exactly as written but substituted the flour with GF Bob’s Red Mill and King Arthur GF and both worked awesome! Will make again for sure! Thanks!
Perfect! Happy to hear that!
I doubled the ingredients and baked a double batch of these. I knew before I tasted one that I would love them and I was right. I followed the instructions and used peanut butter chips and unsweetened coconut flakes on the tops. They baked up golden and the coconut flakes toasted nicely on top of the muffins. They were ready to come out at exactly the 20 minute mark. They have been tasted and loved by everyone that has tried one. This will be my new favourite way to use up bananas and zucchini….thank you for posting this recipe. It’s a keeper!
Amazing! So happy to hear that!
Tried this recipe today. DELICIOUS
Glad you loved it!!
These are so amazing and full! So glad I made them my whole family loves them even my 4 yer old
So happy to hear that!
how can you substitute well with regular whole wheat flour? difference between that and whole wheat pastry flour? (i.e I have a whole wheat, and a white soft wheat- which would be better)
Hi! I’d recommend using the white soft wheat flour, otherwise you can use a mix of whole wheat flour and all purpose flour (if you have it).
another awesome AK recipe! whole family loved these!
So happy to hear that!
My family loves these muffins so much that I keep a copy of the recipe taped to the inside of my cabinet. We sub GF 1:1 baking flour and they come out great.
Amazing! Glad the GF flour worked out well 🙂
Loved these! Tasty with lots of texture. Of course my husband didn’t think they were sweet enough but I thought they were perfect.
I substituted some quick oats for some of the flour.
Yay! I am so glad you are enjoying these muffins. Thank you for sharing your comment, I really appreciate it!
Easy to make and packed with yummy nourishing ingredients. I had everything on hand and it was a perfect way to use up zucchini and bananas. I added some raisins instead of the full amount of chocolate chips, and my toddler devoured them! Great for meal, prep, snack or breakfast. I will be making these again. Thanks for a great recipe!
Love this so much! Glad you found this recipe and these muffins are a hit for the whole family ❤️
Great recipe. Thanks so much for inventing and sharing it! These are super delicious with a great texture. They feel quite substantial so one is enough to satisfy. I subbed the choc chips for raisins after seeing another reviewer did the same and they were great. Making again this weekend for sure!
yay! I am so glad you found this recipe and are loving it, Denise ❤️