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Chunky Monkey Zucchini Banana Muffins

Prep Time:

10 minutes

Cook Time:

25 minutes


12 servings


  • 1 1/2 cups of 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 almond milk (or any milk)

  • Mix ins:

  • ½ cup chocolate chips, dairy free if desired

  • ⅓ cup chopped toasted walnuts or pecans

  • ⅓ cup fine shredded unsweetened coconut


  • 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: 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 (or pecans) 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.

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