Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Paleo}

There is something about a jumbo muffin. I don’t know if it is because they always look so delicious, staring back at you from the coffee shop counter, or because their size gives them more oomph, but I always prefer to bake them over the regular. So when it came to me that I wanted to create a healthier chocolate chip zucchini banana muffin, I immediately whipped out my larger muffin tin.

The combination of chocolate chips, banana, and grated zucchini (which you really can’t taste, but makes you feel good that you snuck in a vegetable), is so good in this recipe. I made one without chocolate chips for my 10 month old and he was doing a happy dance while eating it (he must have gotten that from me). I am definitely going to keep these in the baking rotation for a feel good breakfast I can feel good about! Even though they are amazing on their own, I suggest topping with nut butter or even an extra drizzle of chocolate if enjoying one for dessert. They can go both ways!

By Sara McGlothlin

Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Oil-Free}

Banana and grated zucchini offer both moisture and volume to these grain-free muffins. They are also sweet, but not overly so. Incorporate the chocolate or leave it out, they are delicious either way. Grain-free, oil-free, dairy-free.
Prep Time 20 minutes
Cook Time 28 minutes
Cooling time 1 hour
Total Time 1 hour 48 minutes
Course Breakfast, Snack
Servings 6 muffins


  • hand mixer or stand mixer
  • 2 bowls
  • Jumbo muffin tin


  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten
  • 1/4 cup dairy-free milk of choice
  • 1/4 cup coconut nectar or maple syrup
  • 1/2 cup mashed ripe banana equals about 1 large
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini water squeezed out; from about 1 medium
  • 1/2 cup chocolate chips or chopped dark chocolate


  • Preheat the oven to 350 degrees. Line a jumbo muffin tin with liners or coat with cooking spray (see note if using a regular muffin tin).
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the egg, coconut nectar or maple syrup, dairy-free milk, mashed banana, and vanilla extract until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated zucchini and chocolate chips and stir until blended.
  • Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.


Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year. 
You can use a regular muffin tin for smaller muffins, but this will affect bake time. Bake for 20 to 24 minutes until a toothpick inserted comes out clean. 
Keyword Dairy-free, Gluten-free, Grain-free, Oil-free, Soy-free