These gluten free chocolate zucchini muffins are made with chickpea flour and naturally sweetened with bananas. Chocolate zucchini banana muffins are great for babies, toddlers, or those looking for a healthy chocolate muffin with veggies.
Zucchini banana chocolate chip muffins give that afternoon boost you’re looking for without a ton of sugar and taste great.
Muffins are a great snack because they provide enough nutrition between meals and can be fun to enjoy!
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This isn’t my first time making a chickpea flour muffins recipe. My gluten free strawberry muffins are a huge hit, made with chickpea flour, 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, too.
But these gluten free chocolate zucchini muffins are delicious in their own right. They are sweetened with bananas and a little bit of brown sugar.
With both bananas and zucchini, they make for great baby led weaning muffins or toddler muffins. Healthy chocolate muffins with veggies are hard to come by.
I like to switch these gluten free zucchini chocolate muffins off with my healthy baby french toast recipe for fun weekend eats, and the girls love to help.
Having kids in the kitchen with you is one of my tips for intuitive eating for kids because they learn what they like and spark curiosity by helping.
And, getting them involved in this gluten free zucchini muffins recipe is perfect!
Gluten Free Chocolate Zucchini Muffins Ingredients
Here’s what you need to make these chocolate zucchini muffins gluten free.
- chickpea flour – a gluten free flour that is also high in protein and flour
- oat flour* (or oats grinded into flour) – look for certified gluten free oats or oat flour.
- cocoa powder
- brown sugar
- apple cider vinegar
- vanilla extract
- coconut oil
Personally, I think these zucchini banana chocolate chip muffins have the perfect amount of sweetness without overdoing it.
However, 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 for extra nutrition.
These dairy free zucchini muffins are so versatile and easy to adjust, based on your allergies, taste preferences and nutrition needs.
- Not dairy free? Try butter for the coconut oil.
- Need a vegan gluten free zucchini muffin? Use a flax egg for the egg.
- Want to reduce the sugar? Cut the chocolate chips and brown sugar, or add more bananas or a low calorie sweetener.
How To Make Chocolate Banana Zucchini Muffins
These gluten free banana zucchini muffins with chocolate only require only about 15 minutes to bake. Once you do the prep work, just toss them in the oven and take in the smells.
Plus, there’s two forms of chocolate in these chocolate banana zucchini muffins, boasting heart-friendly cocoa powder and chocolate chips.
These healthy double chocolate muffins are far from underwhelming.
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 for smaller pieces.
When you’re ready to make these gf zucchini muffins, first combine your wet and dry ingredients separately, and then combine them together in a medium bowl.
Pour the batter in a greased muffin tin or use these awesome silicone baking cups.
The zucchini hides nicely in these but if you do want a green muffin color, these green tea muffins are a fun option!
Nutrition in Zucchini Banana Chocolate Chip Muffins
As I previously mentioned, chickpea flour is high in protein and fiber, making these a higher protein muffin option.
Chickpea flour does not taste like chickpeas, so you wouldn’t even know this chocolate zucchini muffin recipe is made with garbanzo flour.
And, neither will your kids!
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
Plus, you’re getting electrolytes and potassium from bananas, iron and copper from cocoa powder, and several antioxidants all around.
These nutrients make these gluten free chocolate chip 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, and gf zucchini muffins fit that bill.
Since these also happen to be dairy free zucchini muffins, they can be great for athletes with sensitive stomachs or a dairy sensitivity (more on that in this runners stomach post).
Personally, I love them as one handed nursing snacks to satisfy my breastfeeding hunger.
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.
Luckily, that didn’t pan out for the long term (I’m not sure I could ever give up dairy), but these chocolate chickpea muffins gave me hope.
Here are some common questions about these gluten free chocolate 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. However, gluten free and flourless are not one in the same.
No, these chocolate chickpea muffins are not sugar free, 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,
These tasty chocolate zucchini muffins that are gluten free and made of chickpea flour will be fine for a few days in an airtight container on the counter or in the fridge.
They are freezer friendly, so they also make for great snacks to save for later in a stasher bag or freezer friendly bag.
These Gluten Free Chocolate Zucchini Muffins are made with chickpea flour and naturally sweetened with bananas. Zucchini Banana Chocolate Chip muffins are great as baby muffins, toddler muffins, or a high protein muffin snack!
- 1 cup chickpea flour
- 1/2 cup oat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/4 cup cocoa powder
- ½ tsp cinnamon
- ¼ cup brown sugar or coconut sugar (can use up to 1/3 cup for sweeter muffins)
- 1/2 cup zucchini, diced or shredded
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 tbsp coconut oil, melted and cooled (or butter)
- Preheat oven to 375.
- In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
- In a large bowl, combine zucchini, mashed bananas, eggs, ACV, vanilla and coconut oil.
- Pour dry ingredients into wet and stir until combined and moistened.
- 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.
- Let cool on a wire rack before enjoying!
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Chickpea Flour 2lbs / 32oz, Stone Ground Chickpea / Garbanzo bean Flour, Batch Tested Gluten Free, Non-GMO, Vegan.
BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
Amazon Basics Reusable Silicone Baking Cups, Muffin Liners - Pack of 24, Multicolor
Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)
Nutiva Organic Non-GMO Unrefined Granulated Coconut Sugar, 1 Pound (Pack of 3)
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 173mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 4g