Go Back
Veggie Banana Chocolate Chip Mini Muffins fresh out of the oven

Healthy Hidden Veggie Banana Chocolate Chip Mini Muffins

Delicious mini muffins packed with hidden vegetables, perfect for breakfast or snacks. A sweet combination of bananas and chocolate chips that kids will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (or whole wheat pastry flour) Use whole wheat for added nutrition
  • 1/2 cup oat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 pieces ripe bananas, mashed
  • 2 pieces large eggs, room temperature Can substitute with flax eggs or unsweetened applesauce for egg-free
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1/4 cup plain Greek yogurt (or dairy-free yogurt)
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup finely grated zucchini (squeezed to remove excess moisture) Ensure zucchini is well-drained
  • 3/4 cup mini chocolate chips (dark or semi-sweet)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your mini muffin pan or line it with mini paper liners.
  2. Grate 1 cup of zucchini finely and squeeze out as much moisture as possible using a clean kitchen towel or paper towel.
  3. In a large bowl, mash the ripe bananas until mostly smooth. Add the eggs, honey, Greek yogurt, and vanilla extract. Whisk gently but thoroughly to combine.
  4. In a separate bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.
  5. Slowly add the dry ingredients to the wet banana mixture, stirring gently with a spatula. Do not overmix; the batter should be thick but a bit lumpy.
  6. Gently fold in the grated zucchini and chocolate chips, distributing evenly but carefully.
Baking
  1. Spoon the batter into the mini muffin cups, filling each about 3/4 full (this makes about 24 mini muffins).
  2. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  3. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Store the cooled muffins in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying. Tips include using whole wheat flour and mixing in add-ins like nuts or dried fruits for variety.