Healthy Banana Zucchini Muffins
These healthy banana zucchini muffins with chocolate chips have been an absolute hit in my house. My kids have not at all been disappointed with me recipe testing them — each batch has been gobbled up!
Why This Recipe
- Kid-friendly and picky eater approved: Naturally sweetened with banana and a touch of maple syrup, plus a few chocolate chips for fun — these muffins are designed to win over even the fussiest eaters.
- Hidden veggies with no green bits: Zucchini can be peeled before grating, so there’s no visual clue for picky eaters to reject.
- Freezer-friendly and perfect for lunchboxes: Bake ahead, freeze, and pop one into a lunchbox for a quick and nourishing snack on the go.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Banana: Adds natural sweetness and moisture. Riper bananas yield sweeter muffins. Trust me they can almost be black and this recipe will still be great!
- Zucchini: Peel it if you're catering to picky eaters, but feel free to keep the skin on if green flecks won’t be an issue.
- Milk: Any milk will work, including plant-based alternatives like oat, soy, or almond milk.
- Oil: Use a neutral-flavored oil such as canola or rice bran. Avoid strong-flavored oils like extra virgin olive oil.
- Maple Syrup/Honey: Optional but adds sweetness. Adjust depending on your child’s taste preference.
- Wholemeal Flour: This is almost the same as whole wheat flour in the U.S. It includes all parts of the grain, making the muffins more nourishing and higher in fibre. You can swap it with plain/all-purpose flour or use a 50/50 blend if preferred. For a gluten-free option check out my Gluten Free Chocolate Zucchini Muffin Recipe, they are dairy-free as well!
- Chocolate Chips: Optional but recommended for enticing fussy eaters. You can leave them out or use a chopped dark chocolate bar, carob chips, or a dairy-free chocolate alternative for allergy-friendly versions.
Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Banana Zucchini Muffin Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Prep your muffin tray
Start by getting your oven going at 180°C (350°F) and setting up a 12-hole muffin tray. I like to use bright silicone muffin liners — not only do they make lunchboxes look fun, but they’re also reusable and non-stick. If you're using paper cases or going without liners, just be sure to give the tray a good grease.
Step two: Mash your banana
Grab a ripe banana and mash it up in a medium bowl. Riper bananas = sweeter muffins, so don’t be afraid of brown spots. I find a fork works just fine here.
Step three: Add your wet ingredients
To the mashed banana, add eggs, milk, neutral oil, teaspoon vanilla, and maple syrup (or honey). Give it all a good stir until nicely combined. This is your wet base!
Step four: Grate and squeeze your zucchini
Now for the hidden veggie magic! Peel 2 medium zucchinis if you’re hiding green bits from picky eaters — or leave the skin on if that’s not a problem in your house. Grate them finely, then use a paper towel or clean tea towel to squeeze out the excess water. This helps prevent soggy muffins.
Tip: I like to do this over the sink for less mess.
Step five: Add the dry ingredients
Sprinkle the wholemeal flour and baking powder right over the top of the wet mixture. No need to sift — just toss it in. Then gently mix everything together until it’s just combined. It might look a bit lumpy — that’s totally fine. Don’t overmix, or you’ll lose that soft, fluffy texture.
Step six: Time for chocolate chips!
Fold in most of the chocolate chips now — leave a few aside for decorating the tops. This step is optional, but highly recommended if you’ve got fussy snackers in the house. The little chocolatey surprise can make all the difference!
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step seven: Scoop and top
Spoon the batter evenly into your prepared muffin tin. You want each liner to be about ¾ full. Then, pop a few chocolate chips on top of each one — it helps make them look extra inviting once baked.
Step eight: Bake and cool
Bake for 25–30 minutes, or until the muffins are golden brown and a skewer poked into the center comes out clean. Let them cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely (if they last that long).
Top Tips
Here is how you can make these Banana Zucchini Muffins perfectly every time!
- Use a peeled zucchini to avoid visible green flecks if your child is especially picky.
- Don’t overmix the batter; a lumpy mixture ensures fluffy muffins
- These muffins freeze beautifully. I like to keep a stash in the freezer and toss one into a lunchbox in the morning — it’s ready to eat by snack time.
How to Make This Recipe Suitable For Baby Led Weaning
These muffins are a great option for baby-led weaning, especially if you skip the chocolate chips and reduce or omit the added sweetener. The banana and zucchini provide natural sweetness and moisture. Ensure the muffins are soft, and cut into appropriate sizes for your baby to grasp and gum safely.
Banana Zucchini Muffins
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 1 medium banana (approx. 135 grams peeled)
- 2 eggs
- ¾ cup milk
- ¼ cup light olive oil (or butter)
- 1 teaspoon vanilla extract
- 3 Tablespoons maple syrup (or honey)
- 1 medium zucchini (approx. 160g)
- 2 cups wholemeal flour
- 3 teaspoons baking powder
- ¼ cup chocolate chips (¼ -½ cup depending on your preference)
Instructions
- Preheat your oven to 180°C (350°F) and prepare a 12-hole muffin tin by either greasing it well or lining it with muffin cases.
- In a large bowl, mash the banana. Add the eggs, milk, oil, vanilla, and maple syrup. Mix until well combined.
- Peel and grate the zucchini. Over the sink, squeeze out the excess moisture and stir the grated zucchini into the wet mixture.
- Add the wholemeal flour and sprinkle the baking powder on top (no need to sift). Gently mix until just combined — don’t over mix.
- Stir in most of the chocolate chips, reserving a few to sprinkle on top of each muffin.
- Spoon the batter evenly into the muffin tin. Top each muffin with a few of the reserved chocolate chips.
- Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Video
Notes
- Use a peeled zucchini to avoid visible green flecks if your child is especially picky.
- Don’t overmix the batter; a lumpy mixture ensures fluffy muffins
- These muffins freeze beautifully. I like to keep a stash in the freezer and toss one into a lunchbox in the morning — it’s ready to eat by snack time.
- Banana: Adds natural sweetness and moisture. Riper bananas yield sweeter muffins. Trust me they can almost be black and this recipe will still be great!
- Zucchini: Peel it if you're catering to picky eaters, but feel free to keep the skin on if green flecks won’t be an issue.
- Milk: Any milk will work, including plant-based alternatives like oat, soy, or almond milk.
- Oil: Use a neutral-flavored oil such as canola or rice bran. Avoid strong-flavored oils like extra virgin olive oil.
- Maple Syrup/Honey: Optional but adds sweetness. Adjust depending on your child’s taste preference.
- Wholemeal Flour: This is almost the same as whole wheat flour in the U.S. It includes all parts of the grain, making the muffins more nourishing and higher in fibre. You can swap it with plain/all-purpose flour or use a 50/50 blend if preferred. For a gluten-free option check out my Gluten Free Chocolate Zucchini Muffin Recipe, they are dairy-free as well!
- Chocolate Chips: Optional but recommended for enticing fussy eaters. You can leave them out or use a chopped dark chocolate bar, carob chips, or a dairy-free chocolate alternative for allergy-friendly versions.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Very keen to try this - love any whole meal hidden veggie recipe! How many choc chips? 1/2 cup? What’s your secret to non-tough whole meal muffins? Is it the extra baking powder?
My 2-year-olds are devouring these gorgeous muffins in hushed silence!! I even forgot to peel the zucchini.
Loved this recipe! I made it with my 6yo so it took a while, but we both found them yummy. I only had 24-muffin tray so I just kept an eye on them and they cooked them for about 12 minutes. This is a better size for my kiddy to take to school without filling up on the one thing. Really happy with this recipe.