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    Home » Recipes » Breakfast

    Banana Zucchini Oatmeal Muffins

    Published: Mar 9, 2020 · Modified: Apr 5, 2023 by Sherri · This post may contain affiliate links · 27 Comments

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    Zucchini Banana Oatmeal Muffins
    zucchini banana oatmeal muffin on a white plate with text overlay
    a closeup of 2 zucchini oatmeal muffins on a white plate

    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.

    Love make muffins recipes to have on hand for breakfast? Be sure to try these Peach Muffins, these healthy Coffee Cake Muffins or these Oatmeal Molasses Muffins.

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    a closeup of 2 zucchini oatmeal muffins on a white plate

    Table of contents

    • Easy Zucchini Oatmeal Muffins 
    • Ingredients Needed
    • How to Make these Oatmeal Muffins

    Easy Zucchini Oatmeal Muffins 

    These oatmeal muffins 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.

    I know hubs likes to have healthy snacks to munch on during the day, so I made these delicious zucchini oatmeal muffins for them to take along. These muffins are packed with fiber and nutrients too!

    two oatmeal zucchini muffins on a white plate with muffin tin in the background

    Ingredients Needed

    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

    Two Zucchini Banana Oatmeal Muffins on a white plate with muffin tin in the background

    How to Make these 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!!!

    overhead of two Zucchini Banana Oatmeal Muffins on a white plate with muffin tin beside
    closeup of a zucchini oatmeal muffin with a bite taken out of it.

    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.
    4.98 from 69 votes
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    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 174kcal
    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: 1muffin | 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

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    Inspired by Hummusapien

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    Reader Interactions

    Comments

    1. Pamela

      September 12, 2023 at 2:05 pm

      5 stars
      I dropped my grated zucchini on paper towels to take a little bit of the water out!
      I substituted 1 1/2 cups of oatmeal with 1 1/2 cups of spelt flour!
      Added walnuts and chocolate chips
      Muffins are not soggy, very good texture
      Baked for 25 minutes
      It made 18 muffins filled to the top of muffin pans

      Reply
    2. Tess

      September 12, 2023 at 12:03 pm

      1 tablespoon of baking powder? That seems like a lot. Should it be 1 teaspoon?

      Reply
    3. Toni

      September 08, 2023 at 2:24 pm

      September 2023
      Very soggy even though baked longer.
      I should have known better as batter was very wet and runny.

      Reply
    4. Kristie Pyle

      September 06, 2023 at 9:39 pm

      This recipe looks great. I’m curious if adding a scoop or two of vanilla protein powder may work just to increase the protein in theses muffins. I might give it a try and see how it goes.

      Reply
    5. Marie

      September 06, 2023 at 10:01 am

      4 stars
      I added nutmeg, flax seeds and dark chocolate chips. They were very soggy even after cooking an extra 20 minutes. Great flavor, though.

      Reply
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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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