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Flourless Chocolate Zucchini Mini Muffins

These Flourless Chocolate Zucchini Mini Muffins are not only easy to make but are kid approved; even with the added veggies and fruit.  

Course Breakfast, Snack
Keyword muffins, Zucchini
Prep Time 12 minutes
Cook Time 15 minutes
Servings 24 muffins
Author Censie


  • 1/4 cup sunflower seed butter* *Can substitute peanut butter or your favorite nut butter.
  • 1 ripe medium to large size banana
  • 1 large egg
  • 1/4 cup honey or maple syrup
  • 1/4 cup cocoa powder
  • 2 TBSP coconut oil melted
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cup shredded zucchini, well-drained
  • 1/4 cup chocolate chips


  1. Preheat oven to 375 degrees and grease or line a mini-muffin tin.

  2. Add all ingredients to high-speed blender except the zucchini and chocolate chips.  Blend until well combined. Batter will be smooth. (I use a Blendtec blender, on 2 speed for 5 seconds).

  3. Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.

  4. Pour into prepared muffin cups. Fill each cup almost to the top.  Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.

  5. Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean.

  6. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.

  7. -Store in air-tight container for up to 3 days at room temperature.

    -Muffins can also be frozen for up to 3 months in an air-tight container