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Moist Homemade Chocolate Chip Banana Muffins with Hidden Veggies

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These moist homemade chocolate chip banana muffins sneak in finely shredded spinach and zucchini for extra nutrition while maintaining a tender, sweet, and indulgent flavor. Perfect for breakfast or snacks, they are quick to prepare and loved by kids and adults alike.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 2 cups (240g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup packed finely shredded spinach (fresh or thawed frozen, squeezed dry)
  • 1 cup finely shredded zucchini (squeezed dry)
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, melted (can substitute coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Finely shred 1 cup zucchini and 1 cup spinach. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In another bowl, combine the wet ingredients: 3 ripe bananas mashed, ½ cup granulated sugar, ½ cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Mix until smooth but don’t overbeat.
  5. Fold the dry ingredients into the wet mixture gently using a spatula until just incorporated.
  6. Fold in the shredded zucchini, spinach, and 1 cup chocolate chips carefully to avoid overmixing.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Gently fold ingredients to avoid overmixing which can make muffins tough. Squeeze excess moisture from shredded veggies to prevent sogginess. Use very ripe bananas for natural sweetness and moisture. Toss chocolate chips in a little flour before folding in to prevent sinking. If muffins brown too quickly, tent with foil halfway through baking. Muffins store well at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: banana muffins, chocolate chip muffins, hidden veggies, spinach, zucchini, healthy baking, easy muffins, breakfast muffins, snack muffins

Find it online: https://yumnode.com/moist-homemade-chocolate-chip-banana-muffins-with-hidden-veggies-recipe-for-easy-healthy-baking/