You know by now how much I love muffins. So much so that I am the (somewhat) self-proclaimed Muffin Queen. What’s so good about muffins, you ask? They’re portable, easy to make, freezer friendly, and absolutely DELIGHTFUL.
What could be better than a little chunky monkey zucchini banana muffin (banana, walnuts, coconut and chocolate)?
THE BEST SNACK EVER aka time to make your kids eat their veggies. Or maybe just time for you to eat your veggies? Heh. I love them for dessert with a little Soom chocolate tahini on top. These muffins pack in fruit, a veggie, heart-healthy fats, whole grains and fiber. They’re dairy free and can easily be made gluten free too!
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Let’s talk ingredients in these zucchini banana muffins
These healthy banana zucchini muffins are naturally sweetened with ripe bananas and honey, and they make the perfect on-the-go breakfast! Here’s everything you’ll need to make them:
- Zucchini: Make sure you shred it and then squeeze it with a paper towel of excess moisture. This is critical!
- Bananas: Use ripe bananas and make sure you mash and then measure it out to 3/4 cup. They help to sweeten the recipe without adding a ton of additional sweeteners.
- Cinnamon: Not only does cinnamon help to regulate blood sugar, but it also adds a delicious flavor to these muffins.
- Olive oil: I love using a little olive oil in this recipe. You really only need to use 2 tablespoons to keep the muffins moist, since banana and zucchini do the job! Please note that you can also use melted butter.
- Honey: I love using honey to naturally sweeten these zucchini banana muffins. I typically use manuka honey, which offers many health benefits.
- Almond milk: To keep these dairy free, I typically use unsweetened vanilla almond milk.
- Walnuts: I love walnuts in this recipe because they add a delicious crunch, omega 3 and offer heart-healthy benefits.
- Chocolate chips: You can use dairy free chocolate chips if you’d like. I prefer dark chocolate.
- Unsweetened coconut: I love the texture a little coconut gives the muffin.
Recommended ingredient swaps
I always suggest following the recipe as-is so that they turn out exactly how they should, but here’s what I can recommend for substitutions:
- To make vegan: sub pure maple syrup instead of honey and use 1 flax egg instead of a regular egg. Be sure to also use dairy free/vegan chocolate chips.
- To make gluten free: I suggest using chickpea flour or a 1:1 all purpose gluten free flour.
- For the olive oil: feel free to use butter or vegan butter.
Can I use frozen bananas?
Yep! Just be sure to thaw your bananas completely and drain off the excess liquid so that the zucchini banana muffins don’t come out too moist.
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Make it into zucchini banana bread
Feel free to try my famous Healthy Zucchini Bread, or use this recipe to make zucchini banana bread:
- Simply make the muffin batter as directed.
- Pour into a greased 9×5 inch loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean. Easy!
Storing & freezing these zucchini banana muffins
- To store: let the muffins cool completely, then keep them in an airtight bag or container in the fridge for optimal freshness (especially during summer months).
- To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Recommended tools for baking muffins
Check out all of our favorite kitchen essentials in the shop.
More zucchini recipes you’ll love
- The Best Zucchini Brownies You’ll Ever Eat
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Coconut Chocolate Zucchini Smoothie (with sneaky veggies)
- Healthy Marbled Chocolate Zucchini Banana Bread
- Zucchini Mac and Cheese
Get all of our delicious zucchini recipes here!
If you make these chunky monkey zucchini banana muffins, don’t forget to leave a comment and rate the recipe below. And of course, if you have Instagram, we’d love to see your creations — don’t forget to tag #ambitiouskitchen! You can also join our AK Facebook community group here.
Chunky Monkey Zucchini Banana Muffins
Ingredients
- Dry ingredients:
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
- 2 tablespoons olive oil (or sub melted coconut oil)
- 1/4 cup honey (or sub pure maple syrup)
- 2 teaspoons vanilla extract
- 1 egg
- 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- ⅓ cup unsweetened vanilla almond milk (or any milk)
- Mix ins:
- ½ cup chocolate chips, dairy free if desired
- ⅓ cup chopped toasted walnuts (or sub pecans)
- ⅓ cup fine shredded unsweetened coconut
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray. This is critical to making sure the muffins don’t stick to the liners.
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
- In a separate large bowl, mix together the following with a wooden spoon: mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini and almond milk.
- Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
- Divide batter evenly between greased muffin liners. Sprinkle the tops with extra chocolate chips and coconut, if desired. Bake for 22-27 minutes. Muffins are done when a toothpick comes out clean or with just a few crumbs attached.
- Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Store muffins in airtight container in the fridge for up to 5 days. Muffins can also be frozen for up to three months.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 30th, 2018, and republished on April 26th, 2023.
158 comments
Just made these. Absolutely delicious!
Amazing!! Glad you like them!
Just made these. Absolutely delicious!
Amazing!! Glad you like them!
These sound delicious! What would be a good replacement for bananas in this recipe?
You could try pumpkin puree, mashed sweet potato, or applesauce! Just note that they might not be as sweet.
These look awesome! Do you think nut butter and protein powder could be subbed for the flour? Trying to figure out how to make these FODMAP friendly and low GI. It’s a struggle! LOL
These look awesome! Do you think nut butter and protein powder could be subbed for the flour? Trying to figure out how to make these FODMAP friendly and low GI. It’s a struggle! LOL
I wouldn’t recommend swapping flours, but try this one using coconut flour!
I am in love with this recipe! It looks so delicious yet is so awesome how it packs in the fruits and veggies! I need to raid someone’s vegetable garden STAT.
Absolutely! SO good <3
Can I use whole wheat flour if i don’t have the pastry one ? If so, would it be the same measurement ?
Or white whole wheat ?
I used regular whole wheat flour and they came out wonderfully! They’re not too dense, which can sometime happen with whole wheat flour. Good luck!
Can I use whole wheat flour if i don’t have the pastry one ? If so, would it be the same measurement ?
Or white whole wheat ?
White whole wheat will work the best! Whole wheat should also work 🙂
I used regular whole wheat flour and they came out wonderfully! They’re not too dense, which can sometime happen with whole wheat flour. Good luck!
Could you substitute almond flour or coconut flour?
I was just going to ask if you could sub with almond flour, too!
I wouldn’t recommend swapping those flours here, but try this recipe using coconut flour!
Could you substitute almond flour or coconut flour?
I was just going to ask if you could sub with almond flour, too!
I wouldn’t recommend it – try these with coconut flour!
I wouldn’t recommend swapping those flours here, but try this recipe using coconut flour!
“Store in freezer for up to three muffins” hehe!
These look and sound amazing! Can’t wait for my apartment to cool off next week so I can try them!
“Store in freezer for up to three muffins” hehe!
These look and sound amazing! Can’t wait for my apartment to cool off next week so I can try them!
Haha oops! Good catch 😉 Hope you love these!!
I made this afternoon to go alongside yogurt for easy grab and go breakfasts this week. They’re absolutely perfect for that! Not too sweet and so well rounded! I didn’t have whole wheat pastry flour, so I used regular whole wheat and they turned out fine. I also realized too late I was out of coconut, so I just left it out. I can’t wait to make them again with it!
So happy to hear that! Sounds like the perfect breakfast <3
I love the “chunky” idea of adding in the coconut, walnuts, and chocolate chips! This zucchini week is coming at a perfect time with all my garden zucchini now 🙂
These were fantastic! A new family favorite. The dozen were disappearing so fast I had to hide one to make sure I got to try it. I’m glad I did!
Now I have to get zucchini to make some delicious pastries! These muffins look absolutely fabulous. I love using oat flour, butternut squash, zucchini, cinnamon, and flax milk in my muffin batch! Tastes great, but these look absolutely INCREDIBLE and probably taste even better. Who doesn’t love chunky monkey after all?
Do you measure 1 cup of zucchini before squeezing out the water, or 1 cup afterwards?
Do you measure 1 cup of zucchini before squeezing out the water, or 1 cup afterwards?
I made those yesterday ,wonderful thank you\
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So glad you liked them!
Can I switch to a GF flour or will it change the receipe in the wrong direction?
recipe
I put a couple of suggestions in the notes section 🙂 you could try chickpea flour or an all-purpose GF flour!
Can I switch to a GF flour or will it change the receipe in the wrong direction?
recipe
I put a couple of suggestions in the notes section 🙂 you could try chickpea flour or an all-purpose GF flour!
Never disappointed with how any of your muffin recipes turn out- love this one!
Thank you so much, Alyssa!
I just made these muffins this morning to take to work for part of our breakfast. They are absolutely outstanding, my husband said they were his favorite muffin ever. I followed the recipe exactly except added about 1/3C raisins instead of choc. chips and added some shredded carrot to heap the cup of zucchini with because my zucchini was too small. Thank you so much for you’re healthy recipes, “Muffin Love”!!!! Mary Beth
Hi Mary Beth! Amazing 🙂 I’m so glad you both loved these. Perfect for breakfast!
I just made these muffins this morning to take to work for part of our breakfast. They are absolutely outstanding, my husband said they were his favorite muffin ever. I followed the recipe exactly except added about 1/3C raisins instead of choc. chips and added some shredded carrot to heap the cup of zucchini with because my zucchini was too small. Thank you so much for you’re healthy recipes, “Muffin Love”!!!! Mary Beth
Hi Mary Beth! Amazing 🙂 I’m so glad you both loved these. Perfect for breakfast!
Just made these for the second time- yum!!
YES so happy to hear that!
For nut allergies, can you use coconut milk instead of almond milk? And just omit the walnuts?
For nut allergies, can you use coconut milk instead of almond milk? And just omit the walnuts?
Yes you can use any milk and feel free to leave the walnuts out
These sound amazing! I will definitely make some. “Store in freezer for up to three muffins” made me laugh, too cute😘
Hope you love them! Haha, whoops 🙂
These sound amazing! I will definitely make some. “Store in freezer for up to three muffins” made me laugh, too cute😘
Hope you love them! Haha, whoops 🙂
Sounds delish! Just a quick question, in the freezer directions it says you can “Store in freezer for up to three muffins”
Does this mean I can only freeze 3 muffins or do you mean 3 months? lol 🙂
3 months 🙂 updated!
These muffins are delicious!! A neighbor gave us some veggies from his garden and we used the zucchini to make these muffins as a thank you to him. I can’t wait to make another back for us 🙂
Made these for a work potluck and they were a hit! Super easy and quick to make and I loved the additions of pecans and coconut.
Amazing! Glad everyone loved them 🙂
Can’t wait to try these especially since my zucchini is growing well. I am having a problem with Pinning your recipes on Pinterest. I am able to pin other sites. Do you have any advise?
Thanks, I really like your recipes!
Perfect timing! Hmmm can you let me know which Pin buttons aren’t working for you? If you hover over the image you’d like to pin, you should see a black, circular “pin” button appear in the upper right corner of the image. Click that and it should allow you to pin!
Hi!:) I was wondering if I could substitute the flour with spelt flour? And if so, do I need to alter the amount? Thank you!
Hi! I think you could use the sam amount of spelt flour and get great results!
Just made this as a loaf. Delicious. Just found your site and I’m delighted—the baking style is exactly what I always look for and so far everything has been great. Thanks!
Perfect! I’m so glad you found AK 🙂 hope you find more recipes you love!
This might be a silly question….do you use cooked or raw zucchini? I’m assuming raw. Much thanks.
Not a silly question! Yes, you use raw zucchini in this recipe 🙂
So happy to hear that! We’re working on a fix for the stars – thanks for the heads up 🙂
The best!!
Great muffin recipe especially for sneaking in extra veggies for a toddler. Approved by the whole family!
Absolutely! Glad everyone liked these 🙂
Perfect texture, taste, and nutrition in these! Pureed zucchini in blender, drained out water with sieve (had 1/3 cup pulp), didn’t have coconut, but like magic my very picky sick 4 yr. old devoured them! I’ve been replacing pastry flour in your recipes with 50% whole wheat and 50% cake flour and very happy with results!
Perfect! Glad those little swaps worked out well. Such a great snack and hope your little one is feeling better!
These were tasty! Just the right touch of sweetness for my toddler daughter to be able to enjoy. I substituted all-purpose flour (same amount of 1.5 cups) with no problem! Only added in the walnuts. YUM!
Absolutely! So glad you both enjoyed!
These are so so delicious! I think I have tried 60% of AK recipes and only came across this today. They turned out super moist (b/c of the zucchini) and I added chocolate chips and walnuts for some extra crunch. These will def become a staple in our household!
THESE ARE AMAZING! I personally chose to use maple syrup instead of honey, did not fold in coconut, but did fold in chopped pecans, also added some chia seeds for omega-3! Very dense muffins; great for a not too sweet breakfast or snack:)
These are delicious and so easy! Not super sweet, which I prefer. I subbed a flax egg and added walnuts and chocolate chips. These are a big hit with my 4 year old, and we ended up making them twice this week! … In my defense, half of the first batch went with a birthday gift 🙂
Perfect! So happy to hear that 🙂
I laughed so hard when I read the freezing instructions: “store in freezer for up to 3 muffins”
Whoops! Muffins on my mind 😉
Found your website, had all the ingredients and decided to make them. Just out of the oven, and they look and smell delicious. Can’t wait to make a coffee and try one.
I am 82 yrs. old and I am always looking for new baking website and recipes and will certainly add this one to my collection.
Thanks
Amazing! I’m so happy you found and enjoyed them 🙂 I hope you find more recipes here that you love!
These healthy muffins were so delicious!! I used half all purpose flour and half oat flour instead of the whole wheat pastry flour, which worked perfectly. I also used a mini muffin tin and cooked them at 350 for 11 minutes. They turned out delicious, with a perfect amount of sweetness and a great texture with all of the fold-ins. I totally recommend this for a healthy and unique muffin recipe!!
I’m glad that worked out well! Love the idea of mini muffins 🙂
SO DELICIOUS! I used half oat flour and half whole wheat flour and they were amazing! I also went the maple syrup route as I was low on honey.
I’m glad that worked out well! Such a great snack!
These are amazing! My daughter is eating gluten/dairy free, so I used Bob’s Red Mill 1:1 GF flour and they came out perfectly! I used pecans and didn’t have coconut (which I definitely want to try!). I love the olive oil/honey/banana, too. I also tried another GF zucchini muffin recipe that had a lot of oil and sugar- they were nowhere near as tasty and looked anemic. Your recipe is a keeper, for sure! Thank you!
I’m glad that worked out well! So delicious 🙂
Yummy and moist.
The perfect snack! 🙂
Made these today, I used regular whole wheat flour and substituted maple coffee creamer for the milk. It was all I had! They are amazing!!
Love all your recipes.
I’m glad that worked out well! Such a great snack 🙂
Easy and tasty, I did have to sub pepitas for walnuts and regular cows milk due to a nut allergy in the family. #rmcola
I’m glad that worked out well! Such a great snack 🙂
very straight forward recipe! loved the addition of the walnuts and coconut. these muffins are so moist and taste amazing!
So glad you loved them!
My favorite breakfast/snacking muffins ever!! Perfectly moist and not too sweet. I actually forgot honey in my batch today and was so worried but they turned out just fine with the chocolate chips- I actually liked them a little less sweet than normal. Thanks Monique!!
So happy to hear that! Such a great breakfast or snack 🙂
Perfectly fluffy and delicious as with all of Monique’s muffins! Love the crunch from the walnuts.
I’m glad you loved them! One of my fav muffin recipes 🙂
So good! Never thought I would want to include the zucchini before but this is a perfect recipe.
Wow wow wow – so many textures and flavors all packed into a mini grab + go breakfast. LOVE!
Absolutely! Glad you enjoyed!
I made this as is (minus coconut because I didn’t have any) and they are a perfect snack! Not too sweet – great texture! Will make again for sure 🙂 thanks!
Perfect! Glad you enjoyed!
I made these with my 4 year old. I halved the maple syrup (I usually omit it, but my bananas weren’t super ripe), and I put in 2 whole medium/large zucchini. I added the chocolate chips, walnuts and shredded coconut. I baked for 28 minutes and they were cooked perfectly, so if you like yours more crumbly, I suggest you bake longer (I did make my muffins a big big though). They came out amazing! My kids and husband loved them! These definitely deserve more 5 star reviews.
I’m so happy you enjoyed these, Sally! Thanks for the review 🙂
Made this into a loaf and it’s delicious!! I’ve been eating it for breakfast, heated with some creamy almond butter on top!
Such a great idea to turn it into a loaf, sounds delish! 🙂
Would cassava flour work as a substitute for the whole wheat flour?
I haven’t tried that in here, sorry! Let me know if you do 🙂
Thanks for this amazing recipe, Monique!! I love the name and they are sooo delicious!! These muffins are very light and fluffy for having whole wheat flour in the recipe. Can’t wait to try more of your recipes!!
I’m so glad to hear you’re loving them, Valarie! 🙂
Delicious! I used regular flour and it still turned out great. I also didn’t have walnuts – can’t wait to make it again with them.
Awesome, glad that worked! Excited for you to make these again 🙂
Ain’t monkeying around when I say these muffins are FANTASTIC!! I liked the flavor and how soft they baked up!!
Hehehe good one 😛 Happy you loved them, and happy Zucchini Week!
loved this recipe and so did my little guy! made them for a group of friends out at the lake and they were gone in 2 days! so easy and great ingredients.
So good!
The best! Make them at least once a week
Best recipe ever!!!
Yum! Not too sweet and a great way to use up that extra zucchini!
My kids absolutely LOVE these! They are so delicious!
I love this recipe as both muffins and bread! The mix-ins take it to the next level too! Today, I used chopped dark chocolate chips, walnuts & coconut.
These are delicious! My first time baking with zucchini and it was easier than I thought! I used regular all purpose flour and they turned out great. Fluffy and with great texture from the coconut and nuts and chocolate chips,
Love, love, love these muffins! I am amazed at how great they taste! I did not have whole wheat pastry flour so used all-purpose and just added an extra tablespoon of flour to the recipe. I threw in the dark chocolate chips, coconut and barely chopped walnuts. They were moist and flavorful. Shared with my daughter who loves all things zucchini and chocolate and is dairy-free. I will make these again. This recipe ranks right up there with your peanut butter zucchini oatmeal as one of my favorites. Thanks!
😍 YAY!! I’m so glad that you guys loved them so much!
I’ve made these multiple times and they are pretty much some of my favorite muffins! So packed with flavor, and 2 of them make the perfect breakfast! Thank you for the recipe!
So good! Made into a quick bread by baking 55 minutes in loaf pan instead of muffins. Loved the Assisi toon of unsweetened coconut as an optional add in
So, so, so good. Do you have ANY bad baked good recipes?!? 😂
Haha aww thank you!! I mean, *I* don’t think so 😛
3 of these were gone within minutes of them coming out of the oven. Thank you for your recipes – they’re so healthful and delicious!
NICE I’m so glad to hear that!!
I made these for my son who is allergic to eggs. I used a flax egg and was very pleasantly surprised at how well these turned out! The texture is on point. They’re moist, but not too moist. Great flavor. I added raisins instead of chocolate chips and left out the nuts and coconut. He’s going to have to share with Mama. Lol
So glad the flax egg worked well in here and that you guys loved these! 🙂
Delish! Was a great and healthy way to use up zucchini and bananas. Yum!
Yay! Happy you enjoyed this one!
Amazing. We have been looking for a healthy alternative to a muffin our friend makes with raisin bran cereal and this has knocked everything we have tried right outta the park! No way they will make it to the freezer but we love that they can be frozen! We followed the recipe exact; with the exceptions of: we used pecans because we didn’t have walnuts; used organic chocolate chips and instead of honey or syrup, my husband whipped up a mixture of Allulose and water in a pan on the stove and let it cool before use…..and it was killer! I am not one to leave a review but this recipe is everything! My husband’s first statement after one bite was “were these hard to make….because they are amazing and we will want them all the time!” Thanks so much for sharing!
Oh, awesome!! So happy you all loved these, Joni!
Read the ingredients for this recipe and just knew the muffins would be something special. So yummy!
Aw yay I’m so glad you loved them, Sue!
Easy, healthy, and good! Great for a breakfast or healthy snack. I did everything except the chocolate chips, and I imagine those would have made it the full 5 stars. 😉
I have made these multiple times!
So so yummy!
I have two toddlers: one won’t eat much variety (especially vegetables) and the other eats anything. Both kids gobble these muffins up! I love how packed they are with nutrition. I customize with 1/3 cup hemp hearts and 1/2 cup dark chocolate chips, and they are delicious. We will make for years to come… Thank you!
Ahhh this makes me so happy! I’m so glad you all love them 🥰 Thanks for the sweet comment!
So yummy! I made them with chickpea flour and maple syrup and they were delicious. Thank you so much for providing so many substitutions. It’s always so helpful.
1 of 4 AK recipes I made over Labor Day Weekend! They smelled amazing in the oven, and I’m happy how they turned out. I made them as muffins, and had enough to make 14 muffins. They took closer to 35 mins to cook. Next time I will increase the walnuts and chocolate chips.
Love that! Glad you enjoyed!
Lovely Muffins!! The recipe is spot on! I made these with my 3yr old son and he ate the batter even before the muffins we ready! Healthy and savory!
SO glad you and your son loved this recipe, Roxanne!
these might be my new favorite muffins! obsessed with this combo of ingredients. definitely my new go- to! thank you!
Seriously the best! So glad you’re loving them ❤️
I made this recipe this morning and what a hit! I followed it exactly as written and my family devoured them. Easy and delicious!