Healthy Banana Chocolate Chip Muffins

Happy Monday! In attempts to continue on with healthy eating as we enter into the holiday season (and kick this chest cold out the door), I whipped up these super easy and delicious breakfast muffins for the week!

1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
2 medium ripe bananas, mashed
1 tsp melted coconut oil
1/4 cup honey
1 tsp vanilla
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 tbsp unsweetened applesauce (find my recipe here)
1/3 cup nonfat plain greek yogurt
1/2 cup mini or regular chocolate chips (I like mini and try to use dark chocolate – keeping it healthy)


  • Preheat oven to 375 degrees F. Line 12-cup muffin tin with reusable cupcake liners
  • Squeeze shredded zucchini of excess water with a paper towel (otherwise you end up with zucchini mush).
  • In medium bowl combine dry ingredients: flour, baking powder, baking soda, and cinnamon; set aside.
  • In electric mixing bowl, combine 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, you will cause the muffins to be dry and flat!
  • Gently fold in 1/2 cup of chocolate chips
  • Evenly divide batter into muffin cups
  • Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.
  • I topped ours with some crushed almonds, but you can use any nut you want or leave them “plain”



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