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Chocolate Chip Zucchini Blender Muffins

Servings 12 muffins


  • 3 small very ripe bananas
  • 3/4 cup plain Greek yogurt
  • 1/4 cup avocado oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup shredded zucchini measure then squeeze out as much water as you can
  • 1/3 cup mini chocolate chips


  • Preheat oven to 350 degrees.
  • Grease or line 12 muffins tins. Set aside.
  • In a blender, combine bananas, yogurt, oil, eggs, vanilla, oats, baking powder, baking soda, and cinnamon. Blend well.
  • Stir in zucchini and chocolate chips. Pour into prepared muffin tins. They will fill a little over 3/4 of each muffin cup in a standard muffin tin.
  • Bake for 18 - 22 minutes or until toothpick inserted into the middle comes out clean. Sides will be brown - tops may not brown.
  • Allow to cool slightly, then remove from tins. Cool completely on a cooling rack. Store in the refrigerator or freezer.


Athletes: Use this as a snack - smoother it with peanut butter or eat two!
Healthy Eating: Get your zucchini bread fix in an easy, quick and healthy recipe. Doesn't get much better than this!
Kids: Add chocolate chips. Kids will come.
Other Thoughts
  • If you enjoy cinnamon, double that amount!
  • If you do not have a blender blend oats, baking powder, baking soda, and cinnamon. Remove and place in a medium bowl. Blend bananas, greek yogurt, avocado oil, eggs and vanilla. Add to medium bowl. Stir. Add remaining ingredients.
  • Highly recommend putting these right into the freezer after they cool. Then, defrost one in the microwave every time you want one. Those melty chocolate chips get me every time!