Banana & Zucchini Chocolate Chip Muffins sunshine health nutrition noosa

Total Time: 

23 minutes. 





Sometimes there’s a fine balance between getting kids to eat and also enjoy nutrient dense foods. Hence the addition of chocolate chips, my 3 kids love these muffins. However mums will like the fact that there is hidden zuchinni, banana and healthy fats. I like to pack my muffins with good fats (olive oil and flax meal) as children are often deficient in these and they are critical for brain health among other things – but that’s a story for another day. It also helps keep them together which avoids crummy messes.



  • 1 medium zucchini
  • 2 bananas
  • 2 large eggs
  • 1/4 cup maple syrup
  • 3/4 cup light olive oil
  • 1 tablespoon vanilla
  • 1 tablespoon apple cider vinegar
  • 1/2 cup organic cacao powder
  • Pinch of salt
  • 2 cups self raising flour
  • 1/4 cup flax meal
  • 2 tablespoons of dark brown sugar
  • 1/3 cup dark chocolate chips



  • Preheat oven to  160 Celsius (320F) fan force
  • Finely grate zucchini and squeeze out excess liquid
  • In the same bowl mash two bananas with a fork
  • Add the wet ingredients and mix well
  • In a separate bowl combine dry ingredients well and add into wet ingredients, mix
  • Makes 18 muffins.
  • Cook for 18 minutes. Skewer should come out clean, if not bake until it does.



The salt and apple cider vinegar add complexity to the flavour profile, they can be omitted if you prefer. You can use any gluten free flour but I choose white wings as it is what I prefer.

Using dark chocolate chips makes this recipe dairy free, just make sure you check the ingredients if you are avoiding dairy.


I hope you enjoy! 🙂