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Small Batch Zucchini Banana Chocolate Muffins (3 Jumbo Bakery‑Style Muffins)

If you love moist, chocolatey muffins with a sneaky veggie boost, these Small Batch Zucchini Banana Chocolate Muffins are such a win. You get three jumbo, bakery‑style muffins packed with ripe banana sweetness, grated zucchini, and rich cocoa—perfect for breakfast, snacking, or a cozy afternoon treat. They mix up quickly, use simple ingredients, and bake into soft, tender muffins every time.
Print Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings: 3
Course: Bread
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 1 large Banana
  • 1/4 cup Brown Sugar
  • 1 Egg – room temperature
  • 1/4 cup Plain Greek Yogurt – room temperature
  • 1/4 cup Zucchini
  • 1/2 cup Almond Flour
  • 3/4 cup All-Purpose Flour
  • 2 tablespoons Cocoa Powder
  • 1 tablespoons Baking Powder
  • 1/4 teaspoons Baking Soda
  • 1/3 teaspoon Salt
  • 1/3 cup Chocolate Chips

Equipment

  • Oven
  • Mixer

Method
 

  1. Preheat the oven to 400F.
  2. Mash the Banana: Add egg and brown sugar. Mix until fully combined. Add greek yogurt and grated and squeezed zucchini. Mix to combine.
  3. Sift the cocoa powder, all-purpose flour, baking powder, baking soda and salt.
  4. Add the almond flour and manually mix until no more raw ingredients showing.
  5. Add chocolate chips and mix until distributed.
  6. Scoop in a large muffin tin. Top with more chocolate chips.
  7. Bake at preheated 400F for 10 minutes in the lower rack. Then lower the temperature to 350F and bake for another 5 minutes. Transfer in the middle rack and bake for another 12 minutes.
    *** Because this is large muffin, baking in the lower rack will help the bottom of the muffin bake well. Baking in the middle rack will help bake the top of the muffin.

Video