Chocolate Banana Zucchini Muffins with Wheat Flour. My healthy wheat flour chocolate banana zucchini muffins are a great way to use up summer zucchini! Wheat chocolate banana muffins are made with wholesome and healthy ingredients like whole wheat flour, banana, zucchini, cacao powder, egg, and milk. My chocolate zucchini banana muffins also have no refined sugar added!
Wheat Flour Chocolate Banana Zucchini Muffins are:
- Perfect as a snack
- Easy to make
- Refined sugar free
- Dairy free
This is the first summer that I grew my very own garden! I started the seeds indoors way back in March, I was really excited for the growing season to start hehe. I tried to grow beans, some herbs, lettuces, cucumbers, zucchini, and tomatoes. While not all the vegetables did super well (some of the pests got my plants!), my zucchini thrived! So I have had a huge amount of zucchini and have been looking for different ways to use them.. other than zoodles!
Up next on the zucchini making list: healthy chocolate banana zucchini muffins! These are super easy to make, and store well so you can make a triple batch and have tasty bread all winter long!
ARE WHEAT FLOUR CHOCOLATE BANANA ZUCCHINI MUFFINS HEALTHY?
Yes! My banana chocolate zucchini muffins are made with tons of healthy ingredients. They are refined sugar free and sweetened with ripe bananas and pure maple syrup!
HEALTH BENEFITS OF THE INGREDIENTS:
- Whole wheat flour is much higher in protein, fiber, and nutrients than standard all-purpose flour. Usually it comes with a heartier taste, but the sweet bananas and the cacao powder mask the hearty flavor of wheat flour in these muffins.
- Cacao powder is rich in many essential nutrients and is also a great source of fiber! Read more about cacao here.
- Baking soda is simply used as the leavening agent in these. 🙂
- Sea salt is my preference over bleached and refined standard table salt.
- Coconut oil is good for you in moderation, it is a great source of medium chain fats, which are quickly burned as energy.
- Maple syrup is still a high sugar sweetener, but it is my preference over refined table sugar because it is all natural and contains some trace minerals like manganese.
- Eggs are something I always buy free-range and local! They are an excellent source of many nutrients and a low calorie protein source.
- Zucchini is not only a favorite summer vegetable, but it is super low calorie and contains many essential vitamins and minerals.
- Bananas are one of my favorite fruits just because they have such a sweet and subtle flavor. They are a great source of gut healthy fiber as well as potassium and other essential nutrients.
- Soy milk is rich in protein, calcium and usually is fortified with vitamin D, which is necessary for calcium absorption.
And that's it! All great ingredients that make a healthy chocolate banana zucchini muffin!
MAKE MY WHEAT FLOUR CHOCOLATE BANANA ZUCCHINI MUFFINS!
HEALTHY CHOCOLATE BANANA ZUCCHINI MUFFINS INGREDIENTS
Well, if the name didn't give it away already.. LOL. Here is what I added to my chocolate zucchini banana muffins:
- whole wheat flour
- cacao powder
- baking soda
- sea salt
- coconut oil
- maple syrup
- soy milk
HOW TO MAKE WHEAT FLOUR CHOCOLATE BANANA ZUCCHINI MUFFINS:
Start by preheating your oven to 350 degrees Fahrenheit. Line 12 muffin tins with muffin papers and set aside.
STEP 1: SIFT DRY INGREDIENTS
Next, sift together your dry ingredients: 1 ¼ cup whole wheat flour, ⅓ cup cacao powder, 1 teaspoon baking soda, ¼ teaspoon salt. Set these aside.
STEP 2: PREPARE WET INGREDIENTS
Melt 2 tablespoons of coconut oil in a heatproof dish in the microwave. Allow the coconut oil to cool while you prepare the rest of your wet ingredients.
NOTE: don't add hot coconut oil to the wet ingredients with eggs. The hot coconut oil will start to cook the eggs and leave you with little pieces of cooked egg in your batter.
In a separate bowl, mash the banana.
NOTE: use the banana that is SUPER ripe, and I mean almost black. The more ripe the banana, the sweeter your muffins will be!
Add the ⅓ cup maple syrup, 1 egg, and ½ cup milk to the mashed bananas, whisk to completely combine.
Next, grate the zucchini. You can use either the larger hole side of the grater or the smaller. The zucchini cooks down really well in the muffins so either one works fine. Add the grated zucchini to a towel and press out all the juice. You want to make sure to completely press out the juice or you will end up with wet heavy batter that doesn't rise as well.
STEP 3: MIX WET INTO DRY AND BAKE!
Finally, form a well in the middle of the dry ingredients. In the center of the well, add the grated zucchini, the mashed banana mixture, and the melted coconut oil. Mix to completely combine.
Scoop your batter evenly between the 12 muffin cups and they are ready to bake!
Bake your muffins for 20-25 minutes or until a toothpick comes out clean.
WANT TO MAKE A LOAF BREAD INSTEAD?
If you would rather make a loaf of bread, you can easily turn this muffin recipe into a bread loaf recipe! Simply make the batter, and then instead of dividing them into muffin tins, you can pour it right into a parchment paper lined bread loaf pan. The bread does take longer to bake so set your timer to 45 minutes. If the toothpick comes out clean, it is ready. If it still has batter stuck to it, add an extra 5 minutes to your timer as needed.
HOW TO STORE CHOCOLATE BANANA ZUCCHINI MUFFINS:
The muffins or the bread don't last long on the counter. If you're not going to eat them within the first 3 days, I would suggest to store half right after they have cooled off from the oven. They freeze really well! So you can thaw one out and enjoy it gradually!
More frequently asked questions about my wheat flour chocolate banana zucchini muffins.
How ripe do my bananas have to be for banana muffins?
Use super ripe bananas! Make sure the bananas have a lot of brown spots on them, almost like they're about to go bad. The more ripe your banana is, the sweeter your muffins will be.
Can I make healthy chocolate zucchini muffins with yogurt?
Yes! Some people like to add a scoop of whole milk yogurt to make their muffins more dense and moist.
Are chocolate zucchini muffins okay for diabetics?
Yes! These chocolate zucchini muffins are good for diabetics because they are low in sugar and higher in fiber than most muffin recipes. Each muffin has about 18 grams of carbs.
How do I make chocolate zucchini muffins vegan?
If you want to make vegan chocolate banana zucchini muffins, simply replace the 1 egg in this recipe with 1 flax egg.
What about chocolate zucchini muffins gluten free?
You can easily make these chocolate banana zucchini muffins gluten free by replacing the wheat flour for a gluten free flour. I like to use bob's 1:1 gluten free flour.
More muffin recipes you might like:
- Nutella swirl banana muffins (Dairy free & vegan options!)
- Wheat flour banana muffins (Dairy free & vegan options!)
- Wheat flour strawberry banana muffins (Dairy free & Vegan options!)
- Chocolate banana muffins with wheat flour (Dairy free & Vegan options!)
- Oat banana muffins (Dairy free & vegan options!)
- Chocolate chip banana muffins (Dairy free & vegan options!)
- Mini blueberry muffins
- Dairy free lemon poppy seed muffins (Vegan option!)
If you try this Chocolate Banana Zucchini Muffin Recipe with Wheat Flour, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Wheat Flour Chocolate Banana Zucchini Muffins
- Vegetable grater
- muffin tray
- muffin papers
- 1 ¼ cup whole wheat flour
- ⅓ cup cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoon coconut oil, melted then cooled
- 1 extra ripe banana, mashed
- ½ cup vanilla soy milk
- ⅓ cup maple syrup or use honey
- 1 egg vegan use flax egg
- 1 cup shredded zucchini
- Preheat your oven to 350 degrees F and line 12 muffin tins with a muffin paper. Set aside.
- In a medium sized bowl, sift together the dry ingredients: 1 ¼ cup whole wheat flour, ⅓ cup cacao powder, 1 teaspoon baking soda, ¼ teaspoon salt. Set these aside.
- Melt the coconut oil in the microwave in a heatproof dish. Allow it to sit and cool while you mix your wet ingredients. NOTE: hot coconut oil can begin to cook your egg and you will end up with little chunks of cooked egg in your batter!
- Mash the banana in a medium sized bowl. Add the ⅓ cup maple syrup, 1 egg, and ½ cup milk, whisk to completely combine.
- Grate your zucchini. Add the grated zucchini to a few paper towels or towels, press the excess juice out.
- Form a well in the center of the dry ingredients.In the center add the banana mixture, the grated zucchini, and the melted coconut oil.NOTE: make sure to mix it quickly, the coconut oil can start to harden up again in the cold wet ingredients and leave you with chunks of coconut oil in your batter.
- Divide the batter evenly between the 12 muffin tins.
- Bake in the center rack of the oven for 20-25 minutes, check at 20 minutes:If a toothpick inserted into the center comes out clean they are ready!Eat these within a few days, or store them in the freezer for up to a month.
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These are excellent! I used dark cocoa and finely shredded the zucchini to ensure my middle boy would be none the wiser... he loves them!
I'm so happy you loved them! It's always the best when the kids love them too!