Name: Chunky Monkey Zucchini Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup finely grated zucchini (about 1 medium), excess liquid squeezed out; 2 large ripe bananas, mashed (about 1 cup); 2 large eggs; ½ cup Greek yogurt (plain); ⅓ cup melted coconut oil (or vegetable oil); ⅔ cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon cinnamon; ½ teaspoon salt; ⅔ cup chocolate chips (plus extra for topping); ½ cup chopped walnuts (optional, plus extra for topping)

Get ready to meet your new muffin obsession! These Chunky Monkey Zucchini Banana Muffins are the ultimate fusion of chocolatey decadence, sweet ripe bananas, and sneaky, wholesome zucchini. Every bite is rich, moist, and packed with surprises-think gooey chocolate chips, bursts of nutty crunch, and tender banana flavor.

What makes these muffins a must-try? They're incredibly easy to whip up in just one bowl, secretly loaded with veggies (that no one will ever detect), and so kid-friendly you'll want to bake them every week. Whether you're fueling up for breakfast, grabbing a snack on the go, or treating yourself to a healthy-ish dessert, these muffins deliver every time.

This recipe is inspired by classic "Chunky Monkey" ice cream flavors-bananas, chocolate, and walnuts-but takes it to a whole new level with the addition of fresh zucchini. It's a family favorite that's perfect for busy mornings, lunchboxes, or sharing at your next brunch!

Moist, chocolate-studded muffin with golden top

Why You'll Love This Recipe

Super moist and flavorful thanks to ripe bananas and juicy zucchini
Packed with chocolate chips and crunchy walnuts in every bite
Sneaks in veggies so even picky eaters will love them
Quick and easy to make with simple pantry staples

Key Ingredients for Chunky Monkey Zucchini Banana Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini adds incredible moisture and tenderness to these muffins, making them soft without extra oil or butter. Be sure to grate the zucchini finely and gently squeeze out excess moisture using a clean kitchen towel or paper towels-this prevents soggy muffins. Don't peel it; the green flecks look beautiful and add nutrients. If you're out of zucchini, yellow summer squash works as a substitute.

Ripe Bananas

Spotty, overripe bananas are the secret to deep, natural sweetness and that signature banana bread flavor. The riper, the better! Mash thoroughly for even distribution. If you only have barely-ripe bananas, you can roast them in a 300°F oven for 15 minutes to speed up the ripening.

Chocolate Chips

Mini or regular chocolate chips provide bursts of chocolatey goodness, just like the classic Chunky Monkey combo. Swap them for chopped dark chocolate for a richer flavor, or use dairy-free chips for a vegan-friendly option. White chocolate chips are fun for a twist!

Walnuts

Toasty walnuts add a delightful crunch and nutty flavor that pairs perfectly with banana and chocolate. Chop them roughly so you get big bites of nutty texture. Pecans are a great alternative, or leave out nuts entirely if you prefer nut-free muffins.

Greek Yogurt

Greek yogurt keeps these muffins extra tender and adds a slight tang that balances the sweetness. Use full-fat, 2 percent, or nonfat yogurt depending on preference. If you need a dairy-free option, plain coconut or almond-based yogurt works wonderfully.

Chunky Monkey Zucchini Banana Muffins cooking process

Instructions for Chunky Monkey Zucchini Banana Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray. This prevents sticking and makes cleanup a breeze.

Combine Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, Greek yogurt, melted coconut oil, brown sugar, and vanilla extract until everything is well combined.

Add Zucchini and Mix

Gently fold in the grated, squeezed-dry zucchini. Mixing it in now ensures it gets evenly dispersed and stays fluffy, not soggy.

Mix Dry Ingredients

Sprinkle the flour, baking soda, baking powder, cinnamon, and salt over the wet mixture. Stir until just combined-don't overmix, or your muffins might turn out dense.

Stir in the Mix-Ins

Fold in the chocolate chips and walnuts (if using) until evenly distributed. Save a few for sprinkling on top for bakery-style muffins.

Fill the Muffin Tin and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips and walnuts on top if desired. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for gooey chocolate chips or at room temperature for perfect texture!

Recipe Variations

Make It Vegan

Swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use a dairy-free yogurt alternative. Choose dairy-free chocolate chips. The result is just as moist and delicious!

Gluten-Free Option

Substitute the all-purpose flour for a 1:1 gluten-free baking blend. Check that your baking powder and chocolate chips are gluten-free too. The muffins will be a bit more tender but just as tasty.

Nut-Free Version

Leave out the walnuts or replace them with sunflower seeds or pumpkin seeds for crunch without nuts. This makes the muffins safe for lunchboxes and allergy-friendly gatherings.

Amp Up the Chocolate

For true chocoholics, stir 2 tablespoons unsweetened cocoa powder into the dry ingredients and add a handful of chopped dark chocolate. You'll get a double chocolate, ultra-rich muffin!

Add Coconut

Mix in ⅓ cup unsweetened shredded coconut for a tropical twist that pairs beautifully with chocolate and banana.

Serving Suggestions

Serve these Chunky Monkey Zucchini Banana Muffins warm for the ultimate gooey, melty chocolate experience. Pair them with a steaming mug of coffee or a glass of cold milk for breakfast or snack time. For a special touch, dust with a little powdered sugar or spread with a dollop of nut butter!

Storage and Reheating

Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To reheat, pop a muffin in the microwave for 10-15 seconds to make the chocolate melty again. These muffins freeze beautifully-wrap each tightly and store in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the oven or microwave.

Frequently Asked Questions About Chunky Monkey Zucchini Banana Muffins (FAQ)

Q: Can I make these muffins without the zucchini?

A: Yes, you can leave out the zucchini, but they'll be a bit less moist. Try adding ¼ cup extra mashed banana or applesauce to keep them tender.

Q: How do I know when the muffins are done baking?

A: Insert a toothpick into the center-if it comes out clean or with a few moist crumbs (not wet batter), they're ready. The tops should be golden and spring back when touched.

Q: Can I use whole wheat flour instead of all-purpose?

A: Absolutely! Use white whole wheat or half regular whole wheat for added fiber and a slightly nuttier flavor. The muffins will be a touch denser but still delicious.

Ready to fall in love with every bite? These Chunky Monkey Zucchini Banana Muffins are proof that healthy-ish baking can be every bit as indulgent and satisfying. Give them a try, share your favorite twists, and don't forget to leave a comment or rating-I love hearing how they turn out for you!

Why You'll Love This Recipe