Zucchini Chocolate Chip Muffins


I always offer my children a bedtime snack. What I offer really depends on the day, sometimes is something savory, sometimes it’s sweet. I wanted to offer something that really packed that nutrition punch, but that was on the sweeter side, because my kids and I have a thing for chocolate chips. These muffins are sweetened with banana (and the chocolate chips) and also packed with protein, from the eggs and collagen powder. The unsweetened cocoa powder adds in vitamins like riboflavin, niacin and folate, AND you get the omega-3 fats from the ground flax seed. These muffins were born and you can bet they will be on our snack rotation again soon.

Zucchini Chocolate Chip Muffins


  • 1/2 cup grated zucchini, moisture removed with a paper towel or clean dish towel (you can also use carrot)

  • 1 really ripe banana, mashed

  • 2 tbsp milk (any type will work)

  • 2 eggs

  • 1 scoop collagen protein powder (optional, for added protein)

  • 1/2 tsp baking powder

  • 1/2 cup whole wheat flour

  • 1/3 cup teff flour (or substitute extra whole wheat flour)

  • 2 tbsp unsweetened cocoa powder

  • 1/2 cup chocolate chips

  • 1 tbsp ground flax seed


  1. Pre-heat oven to 350 F. Spray the inside of a mini-muffin tin with cooking spray.

  2. Add first 4 ingredients and beat well.

  3. Add remaining ingredients, except chocolate chips, and mix until well incorporated.

  4. Add chocolate chips and mix.

  5. Fill each muffin cup about 3/4 full and bake for about 12-15 minutes or until cooked through.

  6. Enjoy! And if serving to your children, don’t forget to save some for yourself!