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Gluten Free Chocolate Zucchini Muffins

These Gluten Free Chocolate Zucchini Muffins are made with chickpea flour and naturally sweetened with bananas. Healthy chocolate zucchini muffins are great as baby muffins, toddler muffins, or a high protein muffin snack!

Gluten Free Chocolate Chip Muffins in baking pan with zucchini skin, banana and chocolate chips in baking pan slots

This isn’t my first time making a chickpea flour muffins recipe. My strawberry banana chickpea flour muffins are a huge hit, and we often switch out the strawberries for other seasonal fruits.

If you’re a blueberry fan, you’ll love these dairy free blueberry muffins

But these chickpea flour zucchini muffins are delicious in their own right. They are sweetened with banana and a little bit of brown sugar.

Boasting bananas and zucchini, they make for a healthy kid friendly muffin or toddler muffin. I like to switch these off with my healthy baby french toast recipe

If serving as a baby muffin recipe, just nix the brown sugar and chocolate chips, as babies shouldn’t have any added sugars. You could also add spinach puree baby food as a topping.

toddler eating chocolate chickpea flour muffin

Camryn loves to help me in the kitchen, and I love including her in the muffin process.

She doesn’t quite understand that these chocolate chickpea muffins use chickpea flour, but she loves that they are chocolate! And of course, we add extra chocolate chips.

Ingredients For Gluten Free Zucchini Muffins

Here’s what you need to make these delicious chocolate chickpea muffins. 

I didn’t test these, but for vegan gluten free zucchini muffins, you could try these with a flax egg. 

chocolate chip garbanzo flour muffin on white countertop with bowl of more muffins in background

How To Prepare Gluten Free Chocolate Zucchini Muffins

These chickpea muffins require only about 15 minutes to bake. Once you do the prep work, just toss them in the oven and take in the smells. 

To chop the zucchini, I first peel the zucchini and then use this onion chopper to get it into smaller cube shapes. You could also shred it!

diced zucchini on a wooden cutting board

First, combine your wet and dry ingredients separately, and then combine them together in a medium bowl.

It’s exciting to see these chocolate banana chickpea muffins coming to life. 

batter mixed in gray mixing bowl for chocolate chickpea muffins

Pour the batter in a greased muffin tin or use these awesome silicone baking cups

Are These Completely Flourless Zucchini Muffins?

If you’re looking for flourless zucchini muffins, these do use chickpea flour (it’s a staple in my monthly Thrive Market orders) instead of your typical all purpose or whole wheat flour.

So they aren’t completely flourless muffins, but most people just want gluten free muffins when they search for that term.

baking pan with colorful silicone baking cups filled with batter for chocolate banana chickpea muffins

Chickpea flour, or garbanzo bean flour, is a gluten free flour, but it is also high in protein and flour, making these a great option for high protein muffins. I love them slathered with peanut butter!

Let me tell you, chickpea flour does not taste like chickpeas, so you wouldn’t even know these chickpea flour banana muffins are made with garbanzo flour. And your kids won’t either

From a nutrition standpoint, one cup of chickpea flour offers: 

  • 20 grams of protein
  • 10 grams of fiber
  • Micronutrients like iron, folate, phosphorus, magnesium, manganese and copper

These nutrients make these gluten free chocolate zucchini muffins a great snack for athletes! One of the biggest challenges that my athletes face is having easy to pack, portable and quick healthy snack options.

Dairy free zucchini muffins are great for that, especially since dairy can be aggravating to some people and those with sensitive stomachs (more on that in this runners stomach post). 

gray plate with flourless chocolate zucchini muffins with gray and blue striped napkin underneath

Are Chickpea Flour Muffins Sugar Free?

I know you may be searching for “sugar free chocolate muffins,” but the cocoa powder is so bitter that I felt these healthy chocolate zucchini muffins needed a sweetener.

So, while there’s not a ton of added sugar, there is some. Of course, you can always omit it!

I used brown sugar, but you could also try coconut sugar, honey or maple syrup! The bananas also add a nice natural sweetness too, especially if they’re riper,

Personally, I think these gluten free chocolate chip muffins have the perfect amount of sweetness without overdoing it. 

white bowl with chocolate chip mmuffins and a glass of milk in the background

How To Store Gluten Free Banana Zucchini Muffins

These tasty gluten free zucchini muffins will be fine for a few days in an airtight bag on the counter or in the fridge. They are freezer friendly, so they also make for great snacks to save for later.

I love these dairy free zucchini muffins as one handed nursing snacks. I trialed a modified dairy free (or I should say limited dairy) eating style with both Camryn and Hannah for short periods, because there were some symptoms that seemed like a dairy allergy for nursing. 

I still haven’t figured it out since symptoms come and go, but to be safe, I just stick to dairy free muffins and dairy free baked goods when possible. 

More Healthy Muffin Recipes

white bowl with chocolate chip mmuffins and a glass of milk in the background

Gluten Free Chocolate Zucchini Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

These Gluten Free Chocolate Zucchini Muffins are made with chickpea flour and naturally sweetened with bananas. These are great as baby muffins, toddler muffins, or a high protein muffin snack!

Ingredients

Instructions

  1. Preheat oven to 375.
  2. In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
  3. In a large bowl, combine zucchini, mashed bananas, eggs, ACV, vanilla and coconut oil. 
  4. Pour dry ingredients into wet and stir until combined and moistened.
  5. Pour batter into a greased muffin tin. Bake for 16-20 minutes (mine took about 17), or until tops are set, browned and a toothpick comes out clean.
  6. Let cool on a wire rack before enjoying!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 173mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 4g

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  1. Hi, I just tried your strawberry chickpea muffins and they are delicious! I wanted a chocolate version and I found this. Does this muffin have the same texture as the other muffins? Or maybe more moist or drier? thanks!

  2. If I make any kind of muffin in chocolate form, it’s guaranteed to get eaten by our whole family! We all love chocolate! Great, healthy recipe!!

  3. I have a bag of chickpea flour waiting to be used. I’ll be making this for my boys over the weekend. Looks delicious. And so healthy!

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