Chocolate Chip Banana & Zucchini Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1 cup shredded zucchini
  • 1 ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 medium ripe bananas
  • 2 tbsp honey
  • 1 tsp vanilla
  • 2 eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs.)
  • ⅓ cup unsweetened applesauce
  • ½ cup nonfat plain Greek yogurt
  • ½ cup chocolate chips
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place cupcake liners in 12-muffin tin and lightly spray the inside of each liner with cooking oil.
  3. Shred the zucchini in a food processor. Using a paper towel, squeeze the shredded zucchini to remove excess water.
  4. Combine flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
  5. Mix together mashed banana, honey, vanilla, and eggs. Then, add in zucchini, applesauce, and yogurt.
  6. Add the dry ingredients into the mixture slowly. Be sure to avoid over mixing… this will help produce moist muffins!
  7. Fold in the chocolate chips.
  8. Spoon out evenly into muffins cups.
  9. Bake for 20-25 minutes or until the middle of the muffins are cooked through. Enjoy!
Nutrition Information
Serving size: 1 muffin Calories: 155 Fat: 3 g Carbohydrates: 26 g Sugar: 12 g Sodium: 218 mg Fiber: 3 g Protein: 5 g Cholesterol: 31 g
Recipe by Nutrition Twins at