Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners. While the oven heats, shred your zucchini and squeeze it dry in a clean kitchen towel—this removes excess moisture that would make the muffins dense. Measure out all your dry ingredients (pancake mix, cinnamon, mini chocolate chips, chocolate chips, and coarse sugar) into separate small bowls so everything is ready to go. I like to keep the blueberries separate and toss them lightly in a tiny bit of pancake mix just before folding them in; this prevents them from sinking to the bottom.

In a large mixing bowl, combine the room-temperature eggs, oil, milk, Greek yogurt, vanilla extract, sugar, and mashed bananas. Whisk these together vigorously for about 1-2 minutes until the mixture is smooth and well-combined—the eggs should be fully incorporated and the banana should break down into the mixture. This creates an emulsion that helps keep the muffins moist and gives them a tender crumb.

Add the pancake mix and cinnamon from your mise en place to the wet ingredient mixture from Step 2, then fold gently with a spatula until just combined—don't overmix, as this keeps the muffins tender rather than tough. Fold in the shredded zucchini, then gently fold in the chocolate chips and blueberries last so they stay intact and distribute evenly throughout the batter. I like to save the coarse sugar for the topping rather than mixing it in, as it adds a professional crunch and nice texture contrast.

Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full. Sprinkle the coarse sugar generously over the top of each muffin—this creates that signature bakery-style sparkle and adds a pleasant crunch when you bite into the muffin top.

Place the muffin tin in your preheated 350°F oven and bake for 20-24 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins are done when the edges pull slightly away from the liners and the center feels springy to the touch.

Remove the muffin tin from the oven and let it cool for 5 minutes on the counter, then transfer the muffins to a wire cooling rack to cool completely. This brief cooling in the pan allows them to set and release cleanly from the liners, while the rack prevents them from steaming and becoming soggy on the bottom.