There is something warm and comforting about banana bread. Paired with a cup of tea, it’s one of my favorite winter afternoon snacks.

Of course, my kids aren’t fans of the loaf variety — but make it in the form of a mini-muffin and they disappear instantaneously.

These banana zucchini muffins are a huge hit in our house. The kids love the little bit of gooey chocolate. I like that they’re getting some green veggie mixed in. Perfect breakfast treat or snack.


banana zucchini chocolate chip mini muffins - (cool) progeny

banana zucchini chocolate chip mini-muffins

Adapted from Averie Cooks ⎟ Makes 30 mini-muffins


  • 1/2 cup granulated sugar
  • 1/3 cup coconut oil, melted
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • 2 ripe bananas, mashed
  • 1 zucchini, shredded
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 tsp. salt
  • 1/2 cup mini chocolate chips


Preheat oven to 400 F. Grease your mini-muffin pans with cooking spray (I used organic PAM spray with olive oil).

In a large bowl, mix sugars, coconut oil, whole milk, vanilla extract, cinnamon, and egg. I used my Kitchen Aid Mixer on a medium speed. Add banana. When banana is well-mixed, add zucchini.

In a separate bowl, whisk together flour, baking powder, and salt. I like to whisk instead of sift — but you could sift, too.

Stir flour mixture into banana zucchini mixture. Mix until well-combined. Fold in mini-chocolate chips.

Fill each muffin cavity about 1/2 way full. Bake at 400 F for about 8 minutes. Reduce heat to 350 F and cook until a toothpick inserted comes out clean (about another 3-5 minutes).

Allow muffins to cool for 5 minutes before removing from pan.

Get out of the way —  the muffin monsters in your house will soon descend on the kitchen and devour them!