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Zucchini Banana Oatmeal Muffins
These Zucchini Banana Oatmeal Muffins are an incredible, healthy breakfast. Made with no refined sugar, oil or flour, they are wonderfully moist and perfect for on the go.
Course
Snack
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
174
kcal
Author
Sherri Hagymas
Ingredients
¼
cup
almond butter - 64 grams
or other natural nut butter
¼
cup
pure maple syrup - 60 ml
optional for sweetness
3
large
over-ripe bananas
2
small
zucchini
grated 288 grams (don't squeeze water out)
½
cup
almond milk
or other milk of choice
1
teaspoon
vanilla extract
2
eggs
3
cups
old-fashioned oats
1
tablespoon
baking powder
1
teaspoon
cinnamon
¼
teaspoon
salt
Optional: ¼ cup chocolate chips and/or pecans
Instructions
Preheat oven to 375 degrees F.
Spray a muffin tin with cooking spray, grease with oil or line with muffin liners.
Add almond butter and maple syrup to a small bowl. Microwave for 20-30 seconds and stir to mix well.
Place bananas in a large bowl and mash with a fork.
Add grated zucchini, almond milk, vanilla extract, maple syrup/almond butter mixture and eggs.
Stir to combine.
Add oats, baking powder, cinnamon, salt, and other add-in's you'd like.
Stir until just combined.
Spoon mixture into muffin cups, filling to the top.
Bake for 22-25 minutes.
Cool and store in an air-tight container in the refrigerator. (They also freeze well)
ENJOY!!
Notes
Nutritional information is without chocolate chips.
Nutrition
Serving:
1
muffin
|
Calories:
174
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
77
mg
|
Potassium:
411
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
100
IU
|
Vitamin C:
6.5
mg
|
Calcium:
103
mg
|
Iron:
1.4
mg