![['A close-up side view of a healthy banana zucchini muffin showcasing its moist texture.', 'Juicy banana zucchini muffins displayed on a plate, highlighting their golden brown tops.', 'A deliciously baked muffin with visible pieces of zucchini and chocolate chunks on a wooden table.', 'A fresh banana zucchini muffin showing its crumbly interior, taken with an iPhone.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/healthy-banana-zucchini-muffins_1_U1.webp)
Healthy Banana Zucchini Muffins
These moist and nutritious muffins combine ripe bananas and zucchini for a wholesome snack or breakfast treat.
Ingredients
Dried Fruits & Nuts
- 2 large very ripe bananas (mashed) ((1 cup))
- 1 cup grated zucchini (squeezed dry)
- 1 large egg
- 1/3 cup maple syrup or honey
- 3 tablespoons avocado oil (or olive oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat flour or spelt flour (or all-purpose flour)
- 3.5 ounces dark chocolate bar (coarsely chopped)
Cooking spray (I use Misto)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with liners and spray with cooking spray.
- In a large bowl, mash bananas and mix with zucchini, egg, syrup, oil, vanilla, baking powder, baking soda, and salt.
- Stir in flour until just combined, then fold in chopped chocolate.
- Divide batter into muffin cups and bake for 21-22 minutes until a toothpick comes out clean.
- Cool muffins for 5 minutes, then transfer to a rack to cool completely.
Notes
Using ripe bananas and squeezing the zucchini dry enhances flavor and texture.