Random Friday posts are good sometimes, right? They add a little jazz in between the food porn shots.
And so, here we go. I’m telling you 10 random things about me. There’s no rhyme or reason to it!
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- I blew out the speakers on my new car after a month. I’m going to go deaf. No biggie.
- I eat peanut butter out of the jar on a daily basis. Don’t even try to judge that right there. That’s real life.
- My dog is nicknamed Oscar de La Renta. He’s proud. I’m going to buy him a pink collar soon. He’ll figure it out.
- I have plans to attend culinary school. Someday, somehow! Let me pay off all of my student loans first. Or win the lottery?
- If I wasn’t so into food and cooking, I’d probably be a fitness instructor, doctor, or nutritionist.
- I have to confess that I drank close to a bottle of wine after my juice cleanse. Do you think that reversed the cleanse? Meh.
- I am addicted to BuzzFeed. You should be too.
- That new Almond Joy frosting was spooned out of the jar last week…. straight into my mouth. I suggest you find it and do the same.
- Zac Efron and I will get married someday. Obviously.
- These zucchini banana muffins? MY FAVORITE MUFFINS EVER! NO SERIOUSLY. EVER.
Remember those zucchini brownies I made last week? Holy fudge those were delicious and kind of got me a wee bit obsessed with zucchini. I’m sure you have an abundance of zucchini that needs to be used up, too!
Anyway I thought that I might as well put them in muffins… you guys know how much I love muffins.
I wonder if the muffin man is hiring an assistant? Probs not.
These muffins are incredibly moist from a multitude of healthy ingredients: zucchini, applesauce, banana, greek yogurt and a tiny bit of coconut oil.
All of these substitutes help to keep the calories of the muffins in check which allowed me to add in chocolate chips so they feel a little bit indulgent at the same time.
The best part? These muffins only have 153 calories! Plus you get over 4g of protein per muffin. Yum!
I based this zucchini banana chocolate chip muffin recipe off of my lovely honey whole wheat chocolate chip banana bread which uses whole wheat pastry flour.
When you bake these, I highly recommend using whole wheat pastry flour. It’s a lighter whole wheat flour that keeps baked goods light and fluffy. If you can’t find it at the store, I suggest using a mix of whole wheat and all-purpose.
Enjoy these big, soft healthy muffins. They’re freezer friendly and a great way to use up zucchini!
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Healthy Chocolate Chip Sweet Potato Muffins
Healthy Double Chocolate Zucchini Muffins
Healthier Blueberry Greek Yogurt Muffins
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Skinny Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 2 small to medium ripe bananas, mashed
- 1 teaspoon melted coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 2 egg whites
- 1 cup shredded zucchini (about 1 medium zucchini)
- 2 tablespoons unsweetened applesauce
- 1/3 cup nonfat plain greek yogurt (I used Fage)
- 1/2 cup mini or regular chocolate chips (I like mini)
Instructions
- Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
- In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
- In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter -- we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
- Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that's okay -- we're making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!
Is it possibly to make without the bananas?
Sure, you could maybe substitute with pumpkin?
great idea!!
Mmm this is such a great muffin recipe! Yum!
This sounds SO delicious!! 🙂 Pinned!
Yogurt, applesauce, zucchini? What’s not to love! I bet these are supremely moist and I never say no to chocolate. Ever.
what is zucchini
In case anyone still doesn’t know, they are known as marrows or marrow squash. Ling, green summer squash.
In England they’re known as courgettes.
In England they’re known as courgettes.
Pinned! Last year about this time, I made a banana-zucchini bread with a browned butter glaze (in lieu of chocolate — you’re smart to use choc chips!) And I dont know if anyone who’s never tried the banana-zuke combo fully knows what they’re missing. But I can assure you, when you say these are your fave/best muffins ever, I wouldn’t doubt it!
Seriously been looking for a recipe like this since last week!! Yay! Any substitution ideas for the honey? Can I use granulated sugar? And what about white whole wheat flour?
Marti, I only had unbleached white flour and they taste delicious!! They taste like they have sugar(I rarely put much sugar in any of my baking) with the honey and vanilla, just to let you know. Also I had no greek yogourt, which I usually do, so also had to change that for this time, and used my coconut flavored yogurt! I look forward to the next batch though with the original ingrediants, but they still taste could with the items I had to substitute this time. Oh and I had no choc chips either lol. I still have more zuchinni in my garden to use so I like someone else’s idea of not using bananas, and instead pumpkin, which I have on the fridge! Love this recipe
So excited for this recipe?? Could I sub granulated sugar for the honey? And can I sub in white whole wheat? Thanks!!
So many of my favorite ingredients!! Thanks Monique.
I wish I never click through on your BUZZFEED hotlink – I just took a 30 minute break that I could ill-afford. YIKES!
Can you suggest a substitute for the coconut oil? I hate the taste of coconut, but I’m afraid to leave this out in fear of messing up the whole recipe! Thank you very much! 🙂
I really don’t think you’ll taste it — it’s a teaspoon for the entire recipe. Try unrefined organic coconut oil. Or you can substitute olive or canola oil.
Yeah! 5 stars and 2 thumbs up.
First, this recipe was easy peasy. Second, they are really tasty. As the recipe says, even tastes indulgent! I made these for my 18mo old and cut each one in half and put in the freezer. I can’t wait for her to try it. My husband and I split one and you’d think I twisted his arm. Haha he said “it has zucchini and that doesn’t belong in muffins”. So silly. I told him they also have chocolate chips and I think that’s what sold him.
I followed the recipe as is. Exact amounts and ingredients. I did use white whole wheat flour because that’s what I have. Still very light and fluffy! I will definitely make these again.
And BTW all your recipes are fabtastic
Zucchini, banana, and chocolate are amazing together! These look so tender and perfectly sweet. I can’t wait to try them!
Yum these look perf! I always make your honey wholewheat choc chip bread into muffins, so good! Because I can't find whole wheat pastry flour, I just use 100% whole spelt and it turns out great. Just a thought, I dislike how you state about this muffin (and all your healthy recipes) as the "best thing about them is the calories", isn't the nutrition more important you're using wholesome ingredients (minus the choc chips) – your body doesn't recognise numbers!
Seeing as we have an abundance of zucchini from our garden, I am definitely going to be making these very soon! Thanks for sharing.
Yummy! Sounds like breakfast to me!
Can sugar be subbed for honey?? What about white whole wheat for flour? These look amazing!!!
I made these with white whole wheat flour and olive oil instead of the coconut oil and left them in for the full 25 minutes, but they fell and were kinda mushy inside. They did not look like the pictures. Any idea what I may have done wrong? Do they just need to bake longer? The flavor was good and I like that the ingredients are healthy; I really want to like them! I’m open to suggestions. Thanks in advance!
Hi Ann! After further investigating, I realized that I didn’t have the oven time at the proper temperature listed. They should have been baked at 400 degrees F. So sorry! I have adjusted the recipe now. Also just a tip: make sure your baking powder and baking soda are fresh. Always use a toothpick to test muffins to see if they are done. The toothpick should come out clean, or just with a few crumbs attached. Hope this helps!
Ok, thank you! Can’t wait to try it again!
Hi Ann! So I just made these muffins again today. I reduced some of the ingredients and am really happy with how they came out. 🙂 The oven temp is back to 375 degrees F. They are absolutely perfect now!
Is the recipe correct now, as it is currently posted? Mine still turned out mushy – really disappointed, I wanted to love these 🙁
Zucchini banana may be my all time favourite muffin flavour. I can’t wait to try your version. I’m going to make them on Sunday, most likely with the addition of walnuts.
Oh, and I’ve become sliiightly obsessed with your strawberry banana coconut chia bread, (in muffin form). Actually I’m smitten with this recipe.
The flavours, the texture…heck, even the smell! As a summer treat it is just perfection :).
Xxx
Made these last night! They are very moist! I used one egg instead of two egg whites. The tops of the muffins were rounded but as they cooled collapsed so they are not as pretty as your pictured 🙁 but still very yummy! Thank you for this recipe
Hey Kenz! I had the wrong oven temperature listed – so sorry! The recipe is now updated. 🙂
Oh thanks for letting me know! Just bought more bananas to try again. I also make the chickpea brownies and they rock!
Hi Kenz. That’s awesome! I just retested the recipe and made a few more adjustments (less applesauce, less zucchini, etc). The recipe is now updated along with a new oven temp time. 🙂 enjoy!
I’m pretty sure I need these in my life ASAP. They look amazing.
Thanks Brittany! 🙂
Hi Mariam! Thanks for letting me know what you think! 🙂 The muffin ingredients are healthy yes, but to me the output is just as important as the input of ingredients. That being said, I belive the wholesome ingredients and the calories together equate to a nutritious muffin. But everyone has their own opinion — thanks for sharing yours!
I haven't used granulated sugar, so I'm not certain. I would try brown sugar. As for the flour, I think white whole wheat would work.
Your photo’s look beautiful, what camera do you use? The muffins look delicious.
Your photo’s look beautiful, what camera do you use? The muffins look delicious
Yum yum I’m thinking I haven’t made bananas in a while… These might be the next thing out of my oven!
mine were a bit mushy.. too much zucchini perhaps?
I love this flavor combination for a tasty, yet healthy muffin! I would love these for breakfast!
Monique they are just heavenly and thank you for such a great recipe. Love your facebook page and blog. Keep up the good work and happy blogaversary xoxo.
Monique, as one who has had hearing issues (nerve loss) since childhood, I can tell you that losing your hearing IS a big deal. It makes life a lot more difficult, especially if you are a social person. So moderation of your music volume would be a good idea. I wouldn’t wish my hearing difficulties on anyone. 🙂
So I think I’ve pinned these twice, I must really need these in my life! They look so good and love that they are skinny!!
These muffins look awesome. I've bookmarked them to try. I've made banana muffins and zucchini muffins. But never banana and zucchini together!
I made this on Saturday and they were SO delish! I can’t believe they are only 4 carbs/muffin. Yummy. I got impatient with the honey coming out of my honey bear slowly, so I put half the honey and a few more chocolate chips. 🙂 Thanks for the yummy recipe!!
Oops- I read it wrong. 4g fat/muffin. Still so great though!!
I made these with the idea of having them in the car for an upcoming road trip. I hope they last the two days until our departure. They are delicious. I smeared them with apple butter taking them over the top!
I just made these and they are AMAZING!! Shared a link to them on my FB Page.. Love all your recipes 🙂 xx
All your recipes are amazing!!! Thank you!
I should have followed your recipe exactly because everything comes out perfect when I do! But, this time I substituted almond flour/meal for the whole wheat flour and the muffins came out mushy in the middle. I even cooked them a bit longer (until the tops were almost burned…) but the center was still mushy. Any suggestions as to how I can adapt this recipe to use almond flour/meal instead of the wheat flour?
That’s tough! Don’t use applesauce, don’t use greek yogurt and replace with almond milk – also reduce to 1/4 cup? That might do it!
Thank you so much. I will definitely try this because other than the mushy center, they tasted great!
Any thoughts on time if I put this in a loaf pan? Recipe looks great…would like to bake & freeze (lots of zucchini right now 🙂
Just made these for my toddler and they were fantastic! Added a dash of apple cider vinegar and didn’t have any applesauce but added 1 whole egg plus one white. He waited at the oven door and promptly ate four! Great recipe! Great blog!
These came out pretty good but I only got ten muffins from the batter. Also I felt like the chocolate chips overpowered the other tastes. Any thoughts on adding a diced apple instead?
how could I make these chocolate muffins?
Add in 1/3 cup cocoa powder — perhaps 1/2 cup. 🙂
Thanks for the great recipe- I lazily threw the batter into a bundt pan and it turned out awesome! Who would have thought zucchini and banana get along so well? Anyway, it didn't last more than a few hours- my family devoured it. Can't wait to try some of your other recipes!
OMG! this was pure fridge & pantry emptying genius! I didn't have applesauce, subbed 2% vanilla yogurt and skipped the oil altogether as didn't have coconut, and used a whole egg as it was my last for the 2 whites… and they came out amazing! I cant decide if I am more proud that its my first batch of muffins without sugar and oil, that I went commando on my first baking recipe with success, got to put that tired zucchini and banana to use or that these will not last the next 24 hours. First time checking your blog, first time EVER writing an author after using a recipe (which I usually refer to nearly every time I cook or bake). THANKS am a huge fan.
I would never judge fr eating peanut butter outfoxed the jar….do it all the time
Hi Monique! I tried them tonight and they were not a huge a success for me… I used half all-purpose/regular wheat flour and followed the recipe for the rest, but they turned out rubbery and stuck to the liner (I forgot to grease them…) I could foresee the final result just by the way the batter looked in the bowl, kind of stretchy. Do you have any ideas as to what went wrong? Thanks 🙂
Hi! Can i use regular yogurt instead of greek? thanks!
Yes!
I didn't have any chocolate chips and I only had half the cinnamon so I substituted some pumpkin pie spice in there and it was SO GOOD! Thanks for the recipe!
Super yummy! I doubled the batch and brought to the beach for breakfast. Everyone aged 2-60 loved them.
If I wanted to use regular whole wheat flour, how would I adjust the wet ingredients to make it moist?
I think the muffins will be fine if you use whole wheat flour. 🙂
I baked these for an extra five minutes, and they were still mushy/uncooked in the middle. It seems like others have had this problem to. Any suggestions on how to remedy? The flavor was divine – would love to attempt them again, such a healthy recipe. Unfortunately, it just didn't come out well in the execution.
I baked for almost a full hour and still had this problem! SO disappointing for both myself and my son who was waiting patiently to eat one. 🙁
That’s so odd. Did you change the recipe/ingredients at all?
I had this same problem!
you may want to cook for longer, i found when i bake with zucchini it needs longer to cook because it is so wet…also try adding a little more flour like 1/4 cup or 1/2 cup…
since zucchini has has a lot of natural water in it. you may want to put in a towel and squeeze the excess water out before folding in this ingredient!
I followed the directions exactly, including squeezing the water out of the zucchini. It says if you scroll down far enough that the posted temp is wrong and was supposed to be baked at 400, not 375, but then later says the recipe was corrected? So I'm just c
These were soooo good….THANK YOU!!!
My six year old and I made these together as we explore recipes for suitable lunch box muffins (she is quite particular). She LOVES these more than anything we have ever baked. THANK YOU, THANK YOU, THANK YOU!! She will eat two in one sitting and wants one every day in her lunch, usually she takes a couple of bites and abandons baked goods – even with choc chips in them. We are about to make batch #2 and freeze so I can pop one out as needed!! Peace, grease & love to you Monique!!!
can i leave the coconut oil out or use something else? I tend to have allergic reactions to coconut sometimes.
These were amazing! Moist and light. I like that no salt was used and using honey instead of cane or brown sugar was a great alternative. Will definitely make these again.
These muffins sound so delicious. Would it be a big deal if I omitted the greek yogurt? I can veganize a lot of things but I’m not quite sure about the greek yogurt. I have yet to try any vegan yogurts.
THESE ARE THE BEST MUFFINS OF ALL TIME!!!! I am obsessed with them and have made them like 4 times since discovering this recipe 3 week ago lol
Would these also bake well with the honey reduced or omitted? We make theses all the time and they’ve become a staple – lovely recipe – but with less sugar, they’d be even healthier. Thanks!
Delicious!
Has anyone made these and added cocoa powder to them? If so what's the measuremtn and do I need to modify any other ingredients to do so?
These came out fluffy and moist! I substituted the coconut oil for olive oil and
used regular whole wheat flour. Great!
I have never commented on a blog in my life, but I want to encourage anyone who is debating whether or not to make this muffin to DEFINITELY do it! I just started cooking for the first time EVER (I’m 29, I know, It’s a shame) and these are the first things I’ve baked from scratch … and they turned out AH. MAZ. ING. My boyfriend is a total healthy nut and he loved them – he eats like three in a sitting – and they’re good enough that eating one satisfied my sweet tooth as well as a brownie (seriously).
I followed the recipe exactly. So, so good. I’ve made 3 batches in the past two weeks!
Amazing recipe! I made these muffins today and they came out perfectly. Like readers below I used a whole egg instead of egg whites and yogurt instead of coconut oil. I also substituted 1/4 cup of flour with flaxseeds. Yummy and chewy! Thanks so much for sharing. I will share this as well!
I was happy with the recipe. I put Cinnamon applesauce in it. Also put strawberry yogurt in it. Very good. I will try it again.
Thanks for posting this collection of recipes! I just made these muffins and they were my two favorite things, delicious and healthy! Of course its in my nature to not follow recipes to the T and to improvise. But really the only thing I changed was no applesauce cuz I didnt have any, alittle extra yogurt for liquid, added a tsp of red palm oil cuz its nutritious, and a tsp of apple cider vinegar. Ate two of them to make sure…… yup theyre awesome.
has anyone made them GF!!
??? would love a gluten free adaptation? do you think it would work with oat flour??
Oh gosh I don’t know, I haven’t tried it. You could use gluten free all purpose flour though and they should work!
Yum! I had to make a few alterations based on what's in the cupboard but nothing drastic and they're delicious! I suspect I'll be making these again tomorrow morning 🙂 Thanks for the recipe!
Pinned this recipe months back and FINALLY got around to trying it! Needless to say, it was DELICIOUS!
I used regular whole wheat flour (didn’t have pastry flour or all-purpose). I added a teensy bit more applesauce and yogurt, but other than that I followed this recipe very closely. They probably could have been more moist (with the pastry flour), but who cares! THEY WERE DELICIOUS! Liked them so much I made two batches, and will probably make them again very soon! They’re perfect for that mid-afternoon or nighttime sweet craving!! Thanks for the recipe!
I’m glad you liked it!
Help! Husband is allergic to coconut oil, any other healthy substitutions?
Olive oil will work great.
Thank you!!!! My PICKY eater just devoured an ENTIRE muffin. .. WOW!!!!
Hi there! Absolutely LOVE this recipe and I’m beyond excited to try it out! That being said, do you think I could substitute the whole wheat flour with coconut flour? I know you usually need more wet ingredients than usual when working with coconut flour so I was wondering how that would affect the recipe. Thank you! xx
You could probably just use my coconut flour banana bread recipe instead and then add in 1/2 cup zucchini!
Just made these for my toddler and I for a post nap snack. They’re amazing!
Mommy and toddler approved!
Hi!
I’m really excited to try these! Do you think it would make any difference in texture if I eliminated the chocolate? I am more of a fan of nuts than chocolate in my breakfast baked goods and was thinking of subbing in walnuts?
Made these yesterday and were so delicious! A keeper. Thanks for sharing recipe!
I have been making these once a week for about a month. This is a FABULOUS recipe. One of my favorites ever. Thank you Monique!
Hi Monique,
Not sure if you got my comments earlier, so I’ll try it again. I will try skipping the chocolate chip and adding blueberries instead. And will add 1/2 cup of flax seeds for extra protein and fiber. What do you think? Thanks for all of your recipes. You’re great!!
Hi Ana! Yes I think that will work out quite well. I also think you could leave out 1/4 cup of flour and add 1/2 cup of flax. Up to you!
Fantastic!! Thanks again. I’ll let you know how it turns out.
Ok so I didn’t add blueberries like I intended too and left out the chocolate chips and the coconut oil. I did add 1/2 cup of flax seed ( ground) and left out 1/4 cup of flour like you suggested and it turned out pretty good. Not as fluffy as a traditional muffin, but extremely healthy. Thanks. Oh, I also added 2 extra tbps of aplple sauce for moisture.
I can’t eat Greek yogurt. Can I use a lactose free plain or vanilla yogurt as a substitute?
These are amazing. My three kids loved them (7, 9, 13).
I am trying to make a nice healthy muffin for my 7 month old and I read 2 of your recipes both needed maple syrup or honey is there anyway I can leave that out or substitute it with something else?
These were SOO delicious! And I loved how you could hardly taste the zucchini 😉
Made these, they were amazingly delicious – I even forgot the apple sauce and yogurt and they turned out great! I’m going to be making another batch this weekend!
Just made these and they look amazing! I wanted to clarify the size. Were they intended to be jumbo muffin sized or standard cupcake sized? I wanted to make sure I keep the calorie count accurate! Thanks for the recipe!
Has anyone tried a gluten free version of this? I have an all purpose blend of GF flour that I created… might combine with some oat flour and see what happens… anyone else have any tips?
Can’t wait to try this recipe!
Just made these with a bunch of substitutes and they are still amazing! Had a cucumber instead of a zucchini (make sure you seed it), used mix of whole wheat/all purpose flour, used vanilla greek yogurt instead of plain since I had it on hand, and used agave instead of honey. Thanks for a great recipe!
I am a home economics teacher and I had my Creative Foods class make these as we are learning about recipe substitutions and making things that are considered lower fat/sugar/calories, etc. Most of my students forgot to spray their liners with cooking spray so they stuck pretty bad (don’t forget this step!!) but I am really happy with how they turned out! I actually just ate two myself 🙂 I did not make any alterations to the recipe, but if I made these at home I would add a bit of Stevia and a little more cinnamon.
Aww! Love this. Thanks for stopping by to write a comment 🙂
Thought I’d share with you that I made these muffins and substituted the flour with almond flour! It was so delicious despite them being so moist! I should have done a mixture of both (whole wheat + almond flour)… will definitely try them again with almond milk and without greek yogurt and apple sauce! Thank you for the awesome recipe! 🙂 I’ve written a blog post about my experience baking these muffins thought I’d share it with you! 🙂
http://thinkspacerides.com/ak-skinny-zucchini-muffins
xx
Audrey
Just made these and just like all your other recipes, they were AWESOME! My cat even licked the bowl (: Love love love your site and hope you’re having a happy holiday season!
I just made this recipe last night, and I truly wanted to thank you. I am a first on your website, but will be making a lot more of them!
For anyone curious (I read through a lot of the previous comments), I am unable to eat large amounts of sugar, and used a honey substitute- came out delish! I decreased the amount of substitute to 2 Tablespoons, and used more applesauce- about 1/4 cup. I also used sugar free mini chocolate chips. I made mini muffins- made 36 in all- with each at 43.5 calories, 0.7g fat, 9g carbs, 1.8g protein.
One issue I came across was that the muffins stuck to the paper- even though I sprayed the cups. Next time I will use foil liners.
But really delicious- a worthwhile treat!
I’m new to your website and I’m addicted already! I just made these muffins. I wanted to see if my picky 6 year old would like these for her school lunches. I’m always trying to find ways to sneak in healthy food and this was very successful! I used 1/2 all purpose flour and 1/2 whole wheat flour. My 6 year old and 3 year old son loved it! I plan on making these in mini muffin size to fit in her school lunch better. I made some without liners because I ran out, and I prefer them better that way. I love that they are freezer friendly too! Thanks for the awesome healthy recipe!
Just stopping by to stay that I made these muffins for probably the 100th time. Legit Monique, these are the best healthy muffins ever!!!! Thank you for the incredible recipe!
Thank you, Phi!
I would LOVE to make these for my picky, picky eater, but the thing I’m worried about is still being able to see the green of the zucchini in the baked muffin. Maybe if it was a chocolate muffin the green would not be as noticeable… any suggestions on how to make these as chocolate zucchini banana chocolate chip muffins? (that’s a mouthful LOL)
Sure! Add 1/3 cup cocoa powder!
Thank you so much for sharing… WOW these are so insanely delicious!
This is going to be a regular for sure.
I would imagine substituting chocolate with berries would be just as good.
is it possible to sub whole wheat pastry flour somehow? maybe with oat flour?
huge fan of your recipes btw 🙂
Tried these with spelt flour and they were delicious.My husband was skeptical when he knew I was putting zucchini in the recipe,but he now is a big fan of zucchini after trying the finished product..
These muffins were amazing!! I used white whole wheat flour (because I didn’t have wheat pastry flour) and it worked great! Question, would I need to make any adjustments if I wanted to make this into a zucchini banana bread instead of muffins?
This is my favorite recipe!
So glad, Jessica! It’s one of my favorites, too 🙂
Have you by chance tried this with oat flour or have any suggestions for doing so? I am super excited to try this recipe based on all the great reviews, but it’s the only flour I have on hand! I know oat flour doesn’t typically substitute equally for whole wheat, so any suggestions you have would be much appreciated!
I’m desperate to try these muffins but can’t get a hold of any apple sauce, can you recommend a substitute? Thanks in advance!!
Hi Anita! You can use 1/2 a banana 🙂
Would you recommend this recipe or the regular skinny banana chocolate chip muffins for my daughter’s 3rd birthday party at her preschool? Not sure which one would be more popular with the kiddos. Thanks!
Probably the skinny banana ones! Hope they love them 🙂
Are the ones with zucchini moister?
They are both super moist! I usually suggest my baked goods without zucchini for groups of kids in case they see any of the zucchini shreds in it and decide they don’t like it 🙂 (kids can be the most picky!)
These are incredibly moist and delicious! I always make a double batch and they are always all gone in a day or two!! These are definitely a family favourite. Thanks for the yummy recipe!!
I’m so glad you (and the family) love this one! It’s one of my favorite too 🙂
These look great! I can’t use the wheat flour. If I use almond flour or coconut flour, how should I then modify the recipe? I can use flax seed flour. also.
Thanks,
Linda
Hi Linda! Unfortunately I haven’t tested the recipe that way so I’m not 100% sure on the ratios. Let me know if you test it out!
Love the ingredients…and these taste great! However, I missed spraying the muffin liners (not used to having to spray paper liners when using them). That’s definitely a step you don’t want to miss. They are a huge mess to get out of the liner. 🙁
Spraying the liners does make a world of a difference! But glad these tasted great for you 🙂
Hi, I just want to check that there is truly no salt in the recipe? I’m prepping the dry ingredients to make tomorrow night. Thank you!
correct, but you can add a pinch of salt if you want!
Thanks so much! 🙂
Can we use a different flour? I’m a beginner baker and I’ve never made muffins before, I’m doing this recipe for my Year 8 Food Tech class.
Oh sorry for the earliness, I live in Australia so the time zones are completely different.
Regular all-purpose flour should work!
I made these into mini muffins by greasing the tin without paper liner and 12 minutes at 375. The only other changes I made were a whole egg instead of two whites and AP flour since that’s what I had. The consistency still worked well this way. I also made half without chocolate chips for my toddler and I think I prefer them that way myself 🙂
I’m glad those adjustments worked out! Perfect breakfast or snack 🙂
Very good! Hubby didn’t even notice it was “healthy” – will make again!
That’s the best 🙂 Glad you two enjoyed!
I am allergic to coconuts including the oil
Can I just swap this out for vegetable oil? Same amount?
Yes any oil should work!
absolutely delicious!!!
This recipe didn’t work out for me, which is a first when baking from your recipes! The only thing I changed was the type of flour I used, but my batter was so thick (like, cookie dough thick) after I added the dry ingredients to the wet ingredients that I had to add Oat Milk to get it back to a muffin batter consistency. Then they just didn’t turn out very well.
I’m wondering if because I used a frozen banana or didn’t dry out the zucchini enough it didn’t work? Or replacing the flour with coconut flour just changed the recipe that much?
Hi Bonnie! The coconut flour is definitely what changed the consistency here. I would always recommend sticking with the listed ingredients so that the texture turns out the way it should (coconut flour is much more absorbent than whole wheat pastry flour). Feel free to try this muffin recipe using almond + coconut flour!
Hi! I’ve tried this recipe twice and I really enjoy it, but I’ve encountered two problems. The muffins stick to the muffin cups A Lot, even when sprayed. And they seem almost underdone in the middle after 25 minutes. I stuck a knife in and it came out clean. Maybe they’re too moist from the zucchini? I’m hoping you’ll have some advice for what I’m doing wrong! Thanks 😀
Be sure to squeeze the zucchini of all excess moisture! And that’s strange they would stick if the cups are generously sprayed with nonstick cooking spray.
Love these, and the fact that the ingredients are so wholesome. I made 12 muffins and didn’t feel like they came out particularly large, just regular sized.
Glad you enjoyed!
I try to always have these on hand for my little one. I make them into mini muffins, eliminating the choc chip.. They freeze well too!
Super easy and no added sugar- very easy and very moist. I used regular melted butter instead of coconut oil and they turned out perfectly.
These have been a great way to use up more of the zucchini I keep buying at the farmers market!
Yay! I’m so happy you enjoyed these, Reggie!
love these
My. kids love these! They are great grab and go breakfast items for busy school days
These are THE BEST banana muffins EVER! I love the combination of zucchini, banana, applesauce, yogurt AND egg whites. These are loaded with good ingredients and make for the most perfectly moist muffins!
So glad you love them!
Why do you only use the egg white?
These were intended to be a low-fat option when I made them years and years ago. Egg whites have less fat than egg yolks!