Banana Zucchini Muffins Spread with Chocolate Butter

These mouthwatering treats combine the appeal of banana bread, zucchini bread, and chocolate frosting all in one spectacular muffin. Make a batch for tea time, brunch, or an afterschool snack.







  • 1 ½ cups all-purpose flour
  • ¼ cup ground flaxseed
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup mashed banana (about 2 medium ripe bananas)
  • 4 Tablespoons Challenge Unsalted Butter, melted
  • ¼ cup honey
  • 1 Tablespoon vanilla extract
  • 1 egg, room temperature
  • ⅓ cup buttermilk, room temperature
  • 1 cup grated zucchini, squeezed of excess liquid
  • 1 cup Challenge Chocolate Butter Snack Spread, softened


  • 1

    Preheat oven to 350°F. Line a 12-cup muffin tin with liners and spray lightly with nonstick spray.

  • 2

    In a medium bowl, whisk together flour, flaxseed, baking soda, baking powder and salt.

  • 3

    In a large bowl, combine mashed banana, melted butter, honey, vanilla, egg and buttermilk. Whisk until smooth. Add dry ingredients and mix until just combined. Gently stir in zucchini.

  • 4

    Divide batter evenly among muffin liners (about 3 tablespoons each). Bake for 20-22 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

  • 5

    Spread tops with Chocolate Snack Spread and enjoy.

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