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.
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 get me through the Winters. I don not miss the extreme heat and humidity from North Carolina summer one bit.
Anyhoo, I know hubs likes to have healthy snacks to munch on during the day like me so I made these delicious zucchini banana oatmeal muffins for them to take along.
They are made with natural ingredients and are gluten free too. No refined sugar and no flour! 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 along side a cup of homemade Greek yogurt too.
Having one of these muffins is like having a cup of oatmeal. Perfect for on the go without all the added fat and sugar. How great!
Just 154 calories each. Carbs – 25.8 grams | Protein – 4.4 grams | Fat – 4.4 grams
INGREDIENTS
1/4 cup almond butter (or other natural nut butter)
1/4 cup pure maple syrup (optional for sweetness)
3 medium to large over-ripe bananas
2 small-medium zucchini, grated (don’t squeeze water out)
1/2 cup almond milk (or other milk of choice)
1 teaspoon vanilla extract
2 eggs
3 cups old-fashioned oats
1/2 Tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1/4 cup chocolate chips and/or pecans
DIRECTIONS
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-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!!!
- ¼ cup almond butter - 64 grams (or other natural nut butter)
- ¼ cup pure maple syrup - 60 ml (optional for sweetness)
- 3 medium to large over-ripe bananas
- 2 small-medium zucchini, grated 288 grams (don't squeeze water out)
- ½ 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
- ¼ tsp salt
- Optional: ¼ 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!!
Be sure to try these other healthy snack recipes too:
JoAnne says
These look really good, Sherri. I’m printing out the recipe right now!
Miz Helen says
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
Michelle says
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
swathi says
Zucchini banana oatmeal muffins looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting. .