Skinny Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}

These soft and fluffy zucchini banana chocolate chip muffins make a delicious and healthy breakfast or snack. They’re incredibly moist from plenty of nutritious ingredients, low in calories, and high in protein. Who wants one?!

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

banana muffins with chocolate chips in pan

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!

banana muffins with chocolate chips in pan

  • 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.

zucchini banana chocolate chip muffins in a muffin tin

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.

: banana muffin with chocolate chips

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!

banana muffin with chocolate chips

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!

banana muffins with chocolate chips

More healthy muffin recipes to try:

Skinny Banana Chocolate Chip Muffins

Healthy Chocolate Chip Sweet Potato Muffins

Paleo Banana Zucchini Muffins

Healthy Double Chocolate Zucchini Muffins

Healthier Blueberry Greek Yogurt Muffins

Skinny Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}

4.5 from 8 votes
Course Breakfast, Healthy, Muffins, Snack
Keyword zucchini banana chocolate chip muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 12

These soft and fluffy zucchini banana chocolate chip muffins make a delicious and healthy breakfast or snack. They’re incredibly moist from plenty of nutritious ingredients, low in calories, and high in protein. Who wants one?!

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

  1. Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
  3. In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
  4. 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.
  5. 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!

Nutrition
Servings: 12
Serving size: 1
Calories: 153kcal
Fat: 4.4g
Carbohydrates: 27.2g
Fiber: 3g
Sugar: 12.6g
Protein: 4.3g

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