Double Chocolate Zucchini Banana Rye Muffins

Double Chocolate Zucchini Banana Rye Muffins

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: International


Double Chocolate Zucchini Banana Rye Muffins, made with rye and spelt flour, are refined sugar-free and dairy-free. They are deliciously decadent and healthy at the same time, just right at breakfast, or as a snack, for kids and grown-ups to enjoy.

Inspired by: Green Kitchen Stories’s Double Chocolate Rye Muffins


Dry ingredients

  • 1 scant cup / 150 g organic rye flour
  • 1 cup / 125 g organic spelt flour
  • 6 Tbsp cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Wet ingredients

  • 2 large eggs, organic, free-range, lightly beaten
  • 1 1/2 cups grated zucchini
  • 1 ripe banana, mashed
  • 1/3 cup maple syrup
  • 1/2 cup cold-pressed olive oil
  • 1 tsp pure vanilla extract
  • 1/4 cup semi-sweet chocolate chips + some for the top (optional)
  • sprinkle of turbinado sugar, for the top (optional)


  1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners.
  2. Add all dry ingredients in a large mixing bowl. Whisk to combine.
  3. In another large bowl, add the wet ingredients and mix well.
  4. Add the dry mixture to the wet mixture, folding with a spatula just enough to combine. Add the chocolate chips. Do not overmix.
  5. Divide the batter into the muffin tins and top with some chocolate chips (optional). Sprinkle with turbinado sugar (optional).
  6. Bake for about 18 minutes.
  7. Let cool in the muffin tin, or eat when still warm. They are amazing!


They freeze well, wrap them in plastic wrap and put in a ziplock bag. Warm up in the oven.

Recipe Card powered by