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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
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 174kcal


  • 1/4 cup almond butter - 64 grams or other natural nut butter
  • 1/4 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)
  • 1/2 cup almond milk or other milk of choice
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 cups old-fashioned oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Optional: 1/4 cup chocolate chips and/or pecans


  • 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!!


Nutritional information is without chocolate chips.


Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Cholesterol: 27mg | Sodium: 77mg | Potassium: 411mg | Fiber: 3g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 6.5mg | Calcium: 103mg | Iron: 1.4mg