5 Minute Flourless Chocolate Banana Zucchini Muffins
Easy paleo and gluten free blender banana zucchini muffins with chocolate chips. Healthy, easy, and delicious! These muffins are made in only 5 minutes thanks to my KitchenAid® Pro Line® Series Blender!
You know how Christmas morning is so exciting when you’re a kid? Well, that’s how I felt when I knew this beautiful new KitchenAid® Pro Line® Series Blender was coming in the mail!!! My sister helped me drag the giant box up our long snowy driveway and giddily opened up the cardboard box revealing a gorgeous pearl white blender from KitchenAid.
Complete with sleek retro vibes that make you want to cook all day and a high powdered motor (and when I say high powdered, I mean it! FOR REALZ). I haven’t owned a blender that works as well as this baby! I was so super stoked to find that it chopped up massive chunks of ice and frozen coconut milk like a boss (nothing compared to my other old blender that could not handle that kind of icey madness).
This blender is a powerhouse! It chops, blends, purees, mixes, mashes, and whips up anything I need in super power and speed! I know I’m gushing, but you would too if you went from the blender I previously owned to the most beautiful and high performance blender. A cook likes her tools. #forreal
Now, for muffins? Who’s ready?
Muffins bring a sense of comfort to me. They remind me of coffee shops, late morning brunch, and all the happy things of the weekend. But, what’s even better than a muffin?… An extra large flourless paleo muffin chocked full of gorgeous green zucchini, sweet banana, and rich chocolate chips! Now, that’s a muffin I could get obsessed with.
zucchini blender muffin madness
These easy paleo muffins are ready to bake in only 5 minutes! Thanks to the blender, everything gets whipped up in a flash and is ready for cookin.
Many of you have probably caught on to my grand infatuation with easy blender recipes; especially, blender breads and muffins! Why make smoothies in a blender when you can make paleo muffins?! That’s my motto 😉
Light, soft, and fluffy, with just enough sweetness. That’s how I like my muffins. These pretty breakfast items are deliciously moist and carry the flavor of fresh banana and chocolate. Who doesn’t like that combo?!
In closing, I just wanted to give a big thank you to KitchenAid for sponsoring this recipe! I’m eternally in love with all things KitchenAid and I’m not saying that because I have to. This blender is the perfect addition to this 20 year old’s growing food and appliance collection in my small bedroom.
A few special things you will need for this recipe:
White tulip paper muffin liners
Arrowroot powder for dusting
- 2 cups almond flour
- 4 medium ripe bananas
- 1 cup grated zucchini
- 1/4 teaspoon stevia liquid
- 5 medium eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
| Info |
| Cook Time | 40 minutes |
| Prep Time | 5 minutes |
| Servings |
muffins
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Find these lovely white tulip paper liners right here!
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Recipe Notes
Find these lovely white tulip paper liners right here! |
Ingredients
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- Preheat oven to 400F. Line a muffin pan with parchment paper liners.
- Combine all the ingredients for the muffins in a blender (except the chocolate chips and grated zucchini). Once the batter is well combined, stir in the chocolate chips and grated zucchini.
- Scoop the batter into the muffin tins and fill 3/4 way full. Bake for 40 minutes on 400F.
- Optional: dust muffins with arrowroot powder for a fun visual.
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Nutrition Facts
5 Minute Flourless Chocolate Banana Zucchini Muffins
Amount Per Serving
Calories 398
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 93mg
31%
Sodium 141mg
6%
Potassium 236mg
7%
Total Carbohydrates 28g
9%
Dietary Fiber 7g
28%
Sugars 13g
Protein 14g
28%
Vitamin A
3%
Vitamin C
13%
Calcium
18%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
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this looks delicious….and will definitely try some of the other recipes on your site! Also, I brought a heap of those sweet little glass jars back from Paris last summer…it’s how they sell some brands of yogurt in the grocery store! Glass and others are ceramic, beautiful soft colours… so fun!
Looks really beautiful Kaylie. I’m not crazy about stevia though. What would be the sugar equivalent?
Hey Viv, since these muffins are already sweetened with bananas I would say that it’s really up to you how much sweetener you would prefer. I would say somewhere around 2-4 tablespoons.
These look amazing! One question–do the nutritional facts represent one muffin? Thanks!
Yes. Thank you!!
Hi can I substitute the almond flour with rice flour? Also what can I substitute the eggs with since I can’t have egg whites?
Hi there, I am not sure about the rice flour- if you try it I would add some tapioca as well and make a GF mix of flour. As far as eggs, I don’t think that subbing them would turn out very well. They would be really dense. I hope they turn out for you 🙂
I love your website and all of your recipes but when I look at the calories/nutrition the calories seem to be really high and it doesn’t say a serving size, so for example is it really almost 500 calories for one muffin or it that 5 muffins?
Hi Bailey, it’s per muffin. And it’s so high because of all the healthy fats, yay! 🙂
Hi Kaylie, these look incredible! Just curious if I could substitute coconut flour instead of almond? My hubs is allergic to tree nuts 🙁
Thanks Janet! A good sub for almond would be hazelnut flour (I get mine form Bobs Red mill). Coconut flour won’t work well, sorry. 🙂
Hey Kaylie,
How would these turn out using regular Stevia instead of the liquid? I have a ton of Stevia in packets and just thought I’d ask before I go buy even more! Thanks!
That should work! I’m not sure what the ratio would be.