Banana Zucchini Chocolate Chip Muffins

If you’ve never baked with zucchini you’ve been missing out.

Everything stays so soft and moist. All thanks to a plant that you can’t taste.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

You can’t taste it and the only thing that gives it away are the faint green flecks. If you peeled the zucchini, you’d never know it was there. Even though they could see it, my family said they couldn’t taste it, nor could I.

The muffins taste like banana bread. Perfect for all you sneaky chefs.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.

I used coconut oil rather than butter because oil keeps things softer, springier, and moister long-term. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil in muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins ever.

They continue to get softer as the days pass, and the flavors marry together and tasted better the second day.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

You’ll never complain about eating your vegetables after these muffins.

Or hear anyone else complaining.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

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Banana Zucchini Chocolate Chip Muffins (vegan)

Baking with zucchini keeps everything so soft, moist, and you can't taste it. The muffins taste like banana bread. The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they're made with coconut oil. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if you’d like. Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins. They continue to get softer as the days pass, and the flavors marry together and tasted better the second day. You'll never complain about eating your vegetables after these muffins.

Yield: about 11 medium/large muffins

Prep Time: 10 minutes

Cook Time: about 18 minutes, note reduction in oven temp after 10 minutes

Total Time: about 40 minutes, for cooling

Ingredients:

3/4 cup granulated sugar
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup light brown sugar, packed
2 tablespoons unsweetened vanilla almond milk (coconut, soy, rice, cow's milk may be substituted)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup ripe mashed bananas (about 2 small/medium bananas)
1 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn't peel it)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
pinch salt, optional and to taste
about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)

Directions:

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
  2. To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.
  3. Add the bananas and whisk to combine.
  4. Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds. Add zucchini to bowl and stir to incorporate.
  5. Add the flour, baking powder, optional salt and stir until just combined; don't overmix.
  6. Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.
  7. Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.
  8. Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pan for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. It's normal for muffin tops to be flatten as they cool. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.

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Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Traditional banana bread with flecks of zucchini woven in

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

Vegan Mini-Chocolate Chip Mini-Muffins

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins – Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

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Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) - No refined sugar, flour, oil & only 75 calories! They taste amazing!

Tater-Less Parmesan Zucchini Tots – You’ll never miss the taters! Crispy, crunchy, and sooo good! You’ll forget you’re eating zucchini!

   

90 Responses to “Banana Zucchini Chocolate Chip Muffins”

  1. #
    1
    Maryea {happy healthy mama} — July 22, 2014 at 4:38 am

    I love baking with zucchini! You’re right–it totally makes baked goods so moist. And while my kids do eat lots of vegetables, zucchini is one they don’t care for. Unless, of course, it’s in the form of a muffin. :) And sprinkle some chocolate chips on top? They’d be pretty happy campers!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 4:41 am

      This is the perfect sneaky chef recipe because you can’t taste it and you can work in some extra veggies :)

      Reply

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    Danielle @ Chits and Chats and Chocolate — July 22, 2014 at 4:49 am

    Awesome! I made made (and enjoyed immensely) some of your muffins before, so I’m sure these will not disappoint!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:24 am

      Thanks for trying some of my other muffin recipes and glad you liked them!

      Reply

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    Ali | Gimme Some Oven — July 22, 2014 at 5:08 am

    Love all of those ingredients!! And these look so pretty with the mini chips!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:23 am

      Thanks for noticing those. They were the death of me. LOL They kept melting together and weren’t looking so pretty for the camera but I was like whatever, I’m posting these even if they’re a little melty!

      Reply

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    Kris — July 22, 2014 at 5:16 am

    I love zucchini in baked goods–the fact that it’s a veggie is just icing on the cake … or, in this case, chocolate chips on the muffin!

    Reply

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    jenna @ just j.faye — July 22, 2014 at 5:31 am

    One bowl, no butter, no eggs? Love it. These looks delicious!

    Reply

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    lisatberry — July 22, 2014 at 5:34 am

    I was just coming to your site to find a zucchini bread recipe and I cracked up when the muffins appeared these will be perfect. I may have to make that pudding cake as well…I have so many zucchini!!!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:22 am

      NO WAY! What are the odds?! I’ve had this recipe saved for awhile because I just posted savory zuke last week but figured what the heck, I’ll post another one, at least it’s sweet! If you try these or that cake, LMK!

      Reply

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    Melanie @ Carmel Moments — July 22, 2014 at 5:38 am

    Another great way to use up my abundance of zucchini. Thanks.
    Pinning.
    Have a great week Averie!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:21 am

      Thanks for pinning and good luck with your abundance :)

      Reply

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    Gayle @ Pumpkin 'N Spice — July 22, 2014 at 5:42 am

    I am totally missing out because I’ve never baked with zuchini! Can you believe it? I’ve always wanted to try and now that I have this delicious recipe (with bananas AND chocolate!), I think I have just the motivation that I need. These look delicious!

    Reply

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    Julie @ Lovely Little Kitchen — July 22, 2014 at 6:05 am

    Love baking with zucchini! Great idea to combine it with banana too- fruit and veggies in one sweet little muffin? Pretty genius!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:20 am

      Fruit and veggies in one, you’re so right :)

      Reply

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    Paula — July 22, 2014 at 6:39 am

    Zucchini is in full force right now and I love baking with it! These muffins look delicious–all my favorite ingredients and so convenient when the egg carton is empty. I like the little green flecks–reminds me I’m getting some extra veggies in!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:48 am

      Convenient when the egg carton is empty, love that and so true!

      Reply

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    Bianca @ Confessions of a Chocoholic — July 22, 2014 at 6:47 am

    Definitely a great way to get some veggies for breakfast and snacking :) Looks delicious. Ever since I started baking with coconut oil in banana bread, I haven’t looked back!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 6:48 am

      Ever since I started baking with coconut oil in banana bread, I haven’t looked back! = ME TOO!

      Reply

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    Katie — July 22, 2014 at 7:06 am

    Perfect timing with gardens being zucchini-growing machines right now. And the chocolate chips being placed just so on top of these muffins – LOVE. You make sure that you get a chip in every bite that way. Because that’s the idea here, isn’t it?

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:15 pm

      I wish you and your garden were closer because I think I’m the only person who has to buy their zuke. No garden and no local friends’ with ‘an abundance’ so….I buy. And yes, chocolate in every bite :) ALWAYS

      Reply

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    Polly @ Tasty Food Project — July 22, 2014 at 7:14 am

    I love how you used zucchini in this recipe! I’m a big zucchini fan and like how there are so many different ways you can use it in a dessert recipe. These muffins look amazing!

    Reply

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    Beth @ bethcakes — July 22, 2014 at 9:09 am

    I don’t know why I never bake with zucchini since everyone raves about it. I’ll have to try it with these muffins for sure! Love that this recipe is one-bowl and doesn’t have any butter or eggs! Amazing. :)

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:14 pm

      Thanks, Beth, and I think you’ll love the results you get with zucchini!

      Reply

  15. #
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    Mira L — July 22, 2014 at 10:58 am

    I love the moisture of zucchini breads (muffins) and they always tend to turn flawless on me! I’m curious to try this recipe with coconut oil, since I always use vegetable or olive oil, and yes, I never peel my zucchini just like you Averie :)

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:13 pm

      I love baking with coconut oil and rarely bake with regular anymore!

      Reply

  16. #
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    Laura (Tutti Dolci) — July 22, 2014 at 11:41 am

    These muffins look so good, love the mini chip topping!

    Reply

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    amanda @ fake ginger — July 22, 2014 at 1:08 pm

    Oh man, I just used the last of my zucchini! I wish I had made these instead of just throwing it on a salad. Boohoo. :( My kids would really, really love them!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:10 pm

      On darn, salad vs. muffins. Well, there’s always next time, right :) And thanks for the pin!

      Reply

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    Dorothy @ Crazy for Crust — July 22, 2014 at 3:00 pm

    Not having zucchini plants this year has seriously curbed my style. I am in love with these!!!

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:08 pm

      I think I’m the only person who has to buy their zuke. No garden and no local friends’ with ‘an abundance’ so….I buy. Darn.

      Reply

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    Medha @ Whisk & Shout — July 22, 2014 at 3:23 pm

    Love that these are vegan! This post is perfectly time as I’m just at the end of a large stash of zucchini and was wondering what to do with it! :)

    Reply

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    Amy @ Amy's Healthy Baking — July 22, 2014 at 6:18 pm

    Banana and zucchini in muffins and quick breads are one of my new favorite discoveries. You’re so right about the zucchini adding moisture — it’s almost like baking magic! And those chocolate chips on top… I’d be so tempted to pick them off one by one. And then do that with every single muffin in the batch. Chocolate chips? What chocolate chips? ;) Pinned!

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:38 pm

      LOL that’s how I feel about crumble topping (and mini chips!) too. Thanks for pinning, Amy!

      Reply

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    Katy — July 22, 2014 at 6:25 pm

    I love zucchini everything and I’ve never thought of combining it with banana in muffins! I love the way you styled this too – with the little mini chocolate chips on top and the muffin cut in half, it looks super moist. Pinned.

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:38 pm

      They were so moist, Katy, and thanks for the styling compliments. I tried…I mean, it’s zucchini. And another banana muffin. What can you do, really? LOL Thanks for the pin, too!

      Reply

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    Krystle(Baking Beauty) — July 22, 2014 at 8:58 pm

    2 of our neighbors brought us Zucchini this weekend. What a nice problem to have right? But what to do with it all! This recipe came in perfect time! Hoping to try it out sometime this week, will let you know how it goes.

    Reply

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    Lisa | Mummy Made.It — July 22, 2014 at 10:05 pm

    I love cooking with zucchini in desserts. It’s a great way to trick the kids into eating their greens, plus they are so moist. Such healthy muffins…that means I can have more than 1!

    Reply

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    Jaclyn — July 22, 2014 at 11:25 pm

    I’ve never thought to do the banana zucchini combo but I’m sure I’d love it! I bet it makes these so soft and moist especially with the addition of coconut oil. They look amazing!

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:35 pm

      They were super soft and moist, yes! Thanks for the pins, too :)

      Reply

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    Kitchen Belleicious — July 23, 2014 at 5:15 am

    i love the hints of green i see coming out of the muffin. The muffins look so moist and full of flavor. One of my favorite ways to use zucchini! Sometimes i like to add in grated carrot as well!

    Reply

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    Chelsea @chelseasmessyapron — July 23, 2014 at 6:14 am

    Baking with zucchini is definitely the best! I love that these also have chocolate in them! These look like the perfect breakfast :) Pinned!

    Reply

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    Amanda — July 23, 2014 at 7:52 am

    I love hiding my veggies with chocolate :) Pinning!: )

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 12:33 pm

      We think alike!! :) Thanks for the pin!

      Reply

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    sippitysup — July 23, 2014 at 9:40 am

    I’d be tempted to add green food dye just to watch people’s eyes bugger out! GREG

    Reply

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    Mary Frances — July 23, 2014 at 3:11 pm

    Baking with zucchini is practically a summer requirement! It is so fun and always so delicious. It adds moisture and texture, both key to good breads and muffins. Love the banana and zucchini combo! Pinned!

    Reply

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    Kristi @ My SF Kitchen — July 23, 2014 at 3:28 pm

    Wow Averie these look great!! I love the mini choc chips :)

    Reply

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    Meredith — July 23, 2014 at 4:51 pm

    What a fabulous treat to snack on!

    Reply

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    Lori @ RecipeGirl — July 23, 2014 at 5:37 pm

    Adding these to my must-try soon list! So delicious!

    Reply

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    Valerie — July 23, 2014 at 6:18 pm

    Dessertized vegetables are The best vegetables. Forks down. These muffins look fabulous!!

    Reply

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    Lori — July 24, 2014 at 7:31 am

    Excellent, I love the flavor combinations you chose.

    Reply

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    Michelle — July 24, 2014 at 11:05 am

    These are soo good, Averie! I subbed the coconut oil with applesauce and they’re still extremely moist and flavorful. I do find them a bit too sweet personally, but I’m not surprised because I usually have to reduce the sugar in recipes. I didn’t this time since I already subbed the applesauce and didn’t want to go messing around with the recipe too much. I’ll definitely be making them again though and experiment with reducing the sugar. Thanks for the recipe :) Oh, I also topped them with fresh blueberries instead of chocolate chips. Mmmm…

    Reply

    • Averie Sunshine replied: — July 24th, 2014 at 11:09 am

      Glad you enjoyed them and were able to get away with applesauce rather than oil and they still worked. That could have been what made them taste sweeter because applesauce is sweeter than coconut oil (which isn’t sweet at all) so that could have been it. Or you had a riper banana than mine and it was sweeter but reduce the sugar if you think that would be better. Glad you loved them!

      Reply

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    Tash — July 24, 2014 at 9:25 pm

    These look great! Moist muffins are a total must. And they are so healthy too?! I also had zucchini to my pancakes sometimes – they are such a great ‘filler-outer’ and they are great leave so much more room for decadent toppings/dressings. I think I would double the chocolate chips though hehe.

    By the way, how come all of these weird pop up windows come up on your site?! They are those suspicious kind flashing ads that don’t go away! (or advertise anything in particular?!)

    I can’t wait to try these…

    Reply

    • Averie Sunshine replied: — July 25th, 2014 at 9:58 am

      Oh wow I am sorry to hear you are seeing pop-ups, that’s not supposed to happen! I will bring it to the attention of my ad networks and hopefully get that taken care of asap!

      Reply

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    Trish - Mom On Timeout — July 25, 2014 at 4:52 pm

    I love baking with zucchini and these muffins are just perfection Averie! Pinned!

    Reply

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    Lori — July 29, 2014 at 11:12 am

    Made these yesterday and kids enjoyed the. My kids love zucchini and are not fond of banana, so I just said they were zucchini muffins. Go figure. I put chips throughout and reduced sugar by 1/4 cup and forgot oil accidentally! Love your suite tots, too.

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 3:57 pm

      Glad that the kids enjoyed them, without oil and without mention of banana. Sounds like it all worked out :) Thanks for making these!

      Reply

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    Julie Blanner — July 29, 2014 at 4:35 pm

    Yum! These pictures make these muffins pop! Love the healthy alternative here. Haha
    julieblanner.com

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 7:25 pm

      Thanks for all the comments today, Julie!

      Reply

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    Molly castor — July 29, 2014 at 5:29 pm

    I made one loaf and one mini loaf. No substitutions but I did add an extra banana (that was beyond ready to go) and no chocolate chips (didn’t have any otherwise definitely would have) and I think I would cut the sugar down a little next time. Super moist and delicious!

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 7:25 pm

      Super ripe bananas are usually very sweet comparatively so that’s probably why it was on the sweeter side – you used an extra banana, and a super ripe one at that. Glad you loved it and I totally agree that one loaf + one mini loaf is EASIER! If I wasn’t blogging about it, I’d have just made loaves but people tend to want muffin recipes :)

      Reply

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    Jocelyn@BruCrew Life — July 29, 2014 at 7:36 pm

    I love sneaking veggies in where I can! ;) Love these delicious little muffins!

    Reply

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    tristan — August 7, 2014 at 12:02 pm

    2292929852
    just konning!!!!!

    Reply

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    The Vegan 8 — August 7, 2014 at 4:24 pm

    These are gorgeous Averie and of course, I LOVE that they are vegan!!! Zucchini is my favorite alltime veggie. I have only used it once in dessert, I created a raw, no-bake “Nutella” Zucchini Cream Pie Bars and absolutely none of my taste testers had a clue there was zucchini in them….I love fooling people, hahaa! :)

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 8:53 pm

      I love playing sneaky chef, too :) I mean it’s amazing I even ASKED my family, do you detect zucchini and they said no. The only thing obvi are the green flecks, but if you eat with your eyes closed (And I made them for taste-testing purposes) they all said no!

      Reply

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    casey — August 9, 2014 at 12:40 pm

    SO good! Thanks for the delicious recipe. Also love making your oatmeal raisin cookies!!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:09 pm

      Glad you loved these as well as the oatmeal raisin cookies :)

      Reply

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    Toni Torres — August 16, 2014 at 5:38 am

    Made these last night, just had one for breakfast..perfect!

    Reply

    • Averie Sunshine replied: — August 16th, 2014 at 8:26 pm

      So glad they were perfect for you!

      Reply

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    Catherine — August 29, 2014 at 7:21 pm

    Hi, I’m just wondering how many calories are in each zucchini banana chocolate chip muffin?! Look great! Thank you!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:57 pm

      I haven’t calculated but feel free to plug the data into an online site that does that sort of thing.

      Reply

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    Cori — August 31, 2014 at 6:42 pm

    These look amazing! This would be my first time baking with zucchini, so I was just wondering if you cook the zucchini first and how you shred it — Food processor or just with a fork? I am the queen of Pinterest fails, so I figured I’d suck it up and ask the dumb question! :) thanks in advance!

    Reply

    • Averie Sunshine replied: — August 31st, 2014 at 6:48 pm

      You don’t cook it first and it’s not necessary to dirty a food proc and actually you don’t get as good of results as with an old-fashioned grater like you’d use to grate cheese. You can zip through a zucchini in 30 seconds. They shred very easily & quickly! Enjoy!

      Reply

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    Vanessa De La Rosa — September 2, 2014 at 9:13 am

    I just made these and blogged about it last night! (http://burn-bright.com/2014/09/01/banana-zucchini-chocolate-chip-muffins/)

    They are ooey gooey and delicious! I was wondering – Do you think adding oatmeal to this recipe would be too much? Or almond flour? Or halving the sugar that’s called for? I want to see if I can kick up the nutrition factor even more for the next batch I make (because there definitely will be another batch).

    Thanks! :)
    Vanessa

    Reply

    • Averie Sunshine replied: — September 2nd, 2014 at 1:58 pm

      Sugar, that’s personal preference and the riper the banana, the more natural sugar/sweetness it will have.

      I think you’d be better off doing a handful of oats than using almond flour (it’s made from nuts and so dense and heavy and these muffins with the banana/zuke are already dense enough).

      Reply

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    Liz R — September 3, 2014 at 11:53 pm

    These muffins are amazing! I am always disappointed in recipes (and end up changing the ingredients/measurements) but NOT this recipe. It is wonderful as is! Thanks for sharing!

    Reply

    • Averie Sunshine replied: — September 4th, 2014 at 2:39 am

      Glad you were able to enjoy it, un-tweaked. I’m the worst changer and tweaker of recipes too, and I know how hard it is to just leave something alone, and glad you were okay just letting this one be!

      Reply

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    DG — September 16, 2014 at 1:18 pm

    I had some overripe bananas and some aging zucchini, so I’m happy to have found this recipe! I just popped the muffins in the oven (with a half cup of chopped walnuts added and the chocolate chips mixed in.) We’ll see how they turn out. I suspect my toddler will be excited when she wakes up from her nap and these are waiting .

    Reply

    • Averie Sunshine replied: — September 16th, 2014 at 2:50 pm

      Lucky kiddo – enjoy!

      Reply

      • DG replied: — September 18th, 2014 at 7:29 pm

        They came out beautifully, btw. And the kiddo was very excited on Tuesday and then again today when I gave her another one. This recipe is definitely a keeper.

        • Averie Sunshine replied: — September 18th, 2014 at 9:50 pm

          So glad you enjoyed them and that the recipe is a keeper, even with the kiddos!

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