Chocolate and Courgette Banana Muffins

These ‘Chocolate and Courgette Banana Muffins’ are the ideal choice for Breakfast or Elevenses Snacking, as they are refined flour-free and refined sugar-free; therefore will not spike your blood sugar levels. They are also dairy-free, egg-free and contain a hidden vegetable.

Chocolate and Courgette Banana Muffins

Boom I did it! Yes, I snuck Courgette into my Muffins. I’ve been meaning to try this for a while now, but to be quite honest, the thought of green stuff in my Sweet treats, just didn’t appeal. I knew it worked though as I’ve tried it before in my Oat Bake, and because Courgette is so bland, it really does work well. I can prove it works too because I gave my OH one of these Muffins the evening they came out the oven, he ate it happily and my response was “Did you notice the green”, What green”?... Yep, exactly!

If like me, you’re skeptical about the Vegetable addition, and I still haven’t convinced you yet then you must just try it, because you don’t notice it and it’s always good when there is the option of adding greens. It’s almost like using Sweet-Potato or Pumpkin which we all know also works wonders, and the only difference is that Courgette is Green!

I had the idea written down for adding Courgette to my Baked Goods for a while but I wasn’t set on what I would be sneaking them into, because originally, I thought a Banana Loaf, but actually I always prefer making Muffins or Cupcakes because they require less cooking time, they can be portion controlled and IMO they generally present better when sharing.

When making the Batter for these ‘Chocolate and Courgette Banana Muffins’, I had no intention at all to add the Cacoa Powder, but who was I kidding?! I really struggle to make many things without the addition of Cacoa Powder, because Chocolate just makes everything 1000% better right?! So, I added just 2 tbsp Cacoa Powder which is enough to give them that Chocolate taste but not overpowering like a Double Chocolate treat should be.

I made these ‘Chocolate and Courgette Banana Muffins’ with Breakfast and Morning Snacking in-mind so I have made them as healthy and nutritious as possible with:

  1. Oat Flour and Wholemeal Flour – No Bleached Flour
  2. Grade A Maple Syrup and Bananas – Refined Sugar Free and Naturally Sweet
  3. Cacoa Powder – Raw and far less processed than Cocoa

I had previously discussed in my Cupcake post the difference from having a Cupcake and a Muffin recipe, and I have called these ‘Chocolate and Courgette Banana Muffins’ because they are not overly sweet at all and they are denser and drier than a Cupcake which typically should be light, sweet and Cake-like. These Muffins are perfect for Breakfast or Elevenses Snacks and they will not spike your blood sugar levels like a typical Muffin might! Store them in an air-tight container in the fridge and enjoy them on-the-go for 3-5 days.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Chocolate and Courgette Banana Muffins

Chocolate and Courgette Banana Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack
Cuisine: Muffins
Serves: Serves 12
  • 2 ripe bananas
  • ¾ non-dairy milk (I use Unsweetened Soya)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • ½ cup wholemeal flour
  • 2 tbsp unflavoured Vegan protein powder (optional)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine Himalayan salt
  • 2 tbsp cacoa powder
  • ½ large courgette, grated
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Lightly grease muffin or cupcake cases and set aside.
  2. In a large mixing bowl, mash the bananas until lump free, then add the milk, maple syrup and vanilla extract and stir to combine to a smooth mixture.
  3. In a separate mixing bowl or processor, add the remaining dry ingredients (except the courgette) and combine to incorporate fully.
  4. Then add the dry ingredients to the wet ingredients and stir through to just combine, then stir through the courgette until fully incorporated, but be careful not to over-mix.
  5. Fill the muffin cases ¾ full with the batter, repeat the process until you have used all the batter.
  6. Place in the oven for 20 minutes. They should be firm to touch and a toothpick should come out clean.
  7. Place on a cooling rack to cool completely before removing from the cases.
  8. They can be stored in an air-tight container for 3-5 days in the fridge.


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