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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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!
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
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!!!
Zucchini Banana Oatmeal Muffins
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
Nutrition
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.
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Inspired by Hummusapien
Pamela
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
Tess
1 tablespoon of baking powder? That seems like a lot. Should it be 1 teaspoon?
Toni
September 2023
Very soggy even though baked longer.
I should have known better as batter was very wet and runny.
Kristie Pyle
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.
Marie
I added nutmeg, flax seeds and dark chocolate chips. They were very soggy even after cooking an extra 20 minutes. Great flavor, though.