Name: Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter.
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2 medium Zucchini (grated and squeezed to remove excess moisture); 2-3 Bananas (overripe, mashed); 1/2 cup Coconut Oil (melted); 1/2 cup Honey; 2 Eggs (large); 1 teaspoon Vanilla Extract; 2 cups Whole Wheat Pastry Flour; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Kosher Salt; 1 cup Chocolate Chips (semi-sweet or dark); 1/4 cup Salted Butter (softened); 1 tablespoon Honey; 1 teaspoon Ground Cinnamon

If you’re on the hunt for a delightful treat that is both moist and flavorful, look no further than these Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter. Combining the natural sweetness of overripe bananas with the subtle earthiness of zucchini, these muffins deliver a satisfying bite with every morsel. They are perfect for breakfast, a snack, or even a dessert, and the addition of chocolate chips elevates them to a whole new level. Serve them warm with a dollop of cinnamon honey butter, and they’ll be a hit at your next brunch or gathering.

Why This Recipe Works

The secret to achieving the perfect texture in these muffins lies in the balance of ingredients. The zucchini adds moisture without overwhelming the flavor, while the bananas contribute natural sweetness and a fluffy crumb. Using whole wheat pastry flour not only boosts the nutritional value but also gives the muffins a hearty texture. The combination of baking soda and the acidity from the bananas helps the muffins rise beautifully. And let’s not forget the chocolate chips – they provide pockets of melty goodness that complement the warm spices in the recipe.

Ingredient Notes

Zucchini: Use 2 medium zucchinis, grated and squeezed to remove excess moisture. This will help achieve the right texture.
Bananas: 2-3 overripe bananas, mashed, add natural sweetness and moisture.
Coconut Oil: Melted coconut oil adds a subtle flavor and keeps the muffins moist.
Honey: Acts as a natural sweetener; use 1/2 cup for sweeter muffins.
Eggs: 2 large eggs help bind the ingredients and add richness.
Vanilla Extract: Enhances the overall flavor profile.
Whole Wheat Pastry Flour: Provides a wholesome base; all-purpose flour can be used as an alternative.
Baking Soda: This is the leavening agent that makes the muffins rise.
Ground Cinnamon: Adds warmth and spice to the flavor.
Kosher Salt: Enhances the flavors of the other ingredients.
Chocolate Chips: Semi-sweet or dark chocolate chips for a rich, chocolatey taste.
Salted Butter: Used for making the cinnamon honey butter.

Equipment at a Glance

Mixing Bowls: For combining wet and dry ingredients.
Whisk: To mix ingredients thoroughly.
Grater: For grating zucchini.
Muffin Tin: To bake the muffins; consider using liners for easy cleanup.
Spatula: For folding ingredients together gently.
Measuring Cups and Spoons: For precise ingredient measurements.

Directions: Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and rise beautifully.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Measure out about 2 cups of grated zucchini. Place the zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Fold in Zucchini and Chocolate Chips

Gently fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 7: Prepare Muffin Tin

Line a muffin tin with paper liners or grease it lightly with cooking spray. This will prevent the muffins from sticking.

Step 8: Fill Muffin Cups

Scoop the batter into each muffin cup, filling them about 2/3 full to allow for rising.

Step 9: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Muffins

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11: Make Cinnamon Honey Butter

In a small bowl, mix together the softened salted butter, honey, and ground cinnamon until creamy and well combined. Set aside until ready to serve.

Ingredient Flex Options

For a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg).
Replace honey with maple syrup for a different flavor profile.
Use almond flour or gluten-free flour for a gluten-free option.
Try adding nuts, such as walnuts or pecans, for added crunch.

Pro Tips & Notes

Make sure your bananas are very ripe; the darker, the better for sweetness.
Do not skip squeezing the zucchini; excess moisture can lead to dense muffins.
Feel free to experiment with different types of chocolate chips, such as milk chocolate or white chocolate.
For an extra touch, sprinkle a bit of coarse sugar on top before baking for a crunchy crust.

How to Store & Reheat

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds, or warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

Ask the Chef

Can I use frozen zucchini for these muffins?

Yes, you can use frozen zucchini! Just make sure to thaw and drain it thoroughly before adding it to the batter.

Can I substitute another oil for coconut oil?

Absolutely! You can use vegetable oil, canola oil, or melted butter if you prefer.

What can I use instead of honey?

Maple syrup or agave nectar are great alternatives to honey and will work well in this recipe.

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. You can bake them ahead of time and store them for a quick breakfast or snack during the week.

Before You Go

Don’t miss out on this delicious recipe for Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter. With their moist texture, rich flavors, and the added touch of cinnamon honey butter, they’re sure to become a favorite in your household. Whether you’re looking for a way to use up some overripe bananas or simply craving a delicious muffin, this recipe is the perfect solution. Enjoy them warm, share them with friends, or save some for later – you won’t regret making a batch (or two)!