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Home » Recipes » Breakfast » Banana Zucchini Oatmeal Muffins

Banana Zucchini Oatmeal Muffins

By Sherri On March 9, 2020, Updated May 12, 2020 7 Comments

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Zucchini Banana Oatmeal Muffins
zucchini banana oatmeal muffin on a white plate with text overlay
Zucchini Banana Oatmeal Muffins

These Zucchini Banana Oatmeal Muffins are an incredible, healthy breakfast.  They are made with no refined sugar, oil or flour and are perfect for meal planning on the go.

They are made with natural ingredients and are gluten-free too. Next time I make them I plan on adding a scoop of unflavored protein powder as well to have an even more balanced snack.  Or you can just have one alongside a cup of homemade Greek yogurt for some added protein.

Zucchini Banana Oatmeal Muffins

My husband and father-in-law headed out this morning to do some fishing on The Cape.  It is the perfect Summer day in New England today!  I tell everyone that Summers here are they only thing that gets me through the Winters.

I know hubs likes to have healthy snacks to munch on during the day, so I made these delicious zucchini banana oatmeal muffins for them to take along.

Having one of these muffins is like having a cup of oatmeal.  They are perfect for on-the-go without the added fat and sugar.

Zucchini Banana Oatmeal Muffins

Ingredients Needed for this Zucchini Banana Oatmeal Muffins Recipe

Almond butter (or other natural nut butter)

Maple syrup (optional for sweetness)

Over-ripe bananas

Zucchini, grated (don’t squeeze water out)

Almond milk (or other milk of choice)

Vanilla extract

Eggs

Old-fashioned oats

Baking powder

Cinnamon

Salt

Optional: chocolate chips and/or pecans

Zucchini Banana Oatmeal Muffins

How to Make these healthy Zucchini Banana Oatmeal Muffins

Preheat oven to 375F.

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-ins 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!!!

Zucchini Banana Oatmeal Muffins

Be sure to try these other healthy snack recipes too:

Carrot Cake Bites

Superfood energy bars

Blueberry Oatmeal Bread

Rhubarb Banana Muffins

Gingerbread Muffins

ZUCCHINI BANANA OATMEAL CUPS

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.
5 from 4 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 174kcal
Author: Sherri Hagymas

Ingredients

  • 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

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

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
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

Inspired by Hummusapien

By Sherri Breakfast, Healthy Recipes, Healthy Snacks, Recipes

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  1. K says

    October 23, 2020 at 3:50 pm

    5 stars
    This was a great recipe that really left me feeling like I ate a well-rounded breakfast. It’s a bit labor intensive up front, but not having to make breakfast the rest of the week makes it 100% worth it! They were plenty sweet without being overly sweet. I used ground flaxseed “eggs” instead of the eggs and they were perfect. I also did 2 cups old fashioned and 1 cup quick oats.They also came right out of my silicone muffin liners without spraying. Mine ended up making 16 instead of 12 but possibly because the liners took up extra space in the muffin tin. I reheated in the oven each morning while getting ready so I had a warm muffin to walk out the door with.

    Reply
  2. Shaunda says

    April 21, 2020 at 9:47 am

    5 stars
    Love love LOVE this recipe!! Baking tomorrow!

    Reply
  3. Keri says

    March 31, 2020 at 11:31 am

    5 stars
    Highly recommended…very good!! Did not have any eggs or almond butter so I used natural sugar-free crunchy peanut butter and 2 flax eggs. Plus I added a tablespoon of cinnamon, our family loves cinnamon! The bananas I had were huge so I only used two which came out to one cup of bananas. Consistency was perfect. Thank you so much for sharing this yummy recipe.

    Reply
  4. swathi says

    June 27, 2016 at 11:53 am

    Zucchini banana oatmeal muffins looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting. .

    Reply
  5. Michelle says

    June 27, 2016 at 10:09 am

    Hi Sherri!
    I grow a ton of zucchini every year and am always looking for new recipes. Never thought of banana with zucchini but I’ll have to give it a try!
    Thanks!
    Michelle

    Reply
  6. Miz Helen says

    June 24, 2016 at 4:47 pm

    Your Zucchini Banana Oatmeal Muffins look beautiful! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  7. JoAnne says

    June 22, 2016 at 7:01 pm

    These look really good, Sherri. I’m printing out the recipe right now!

    Reply
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