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!
Almond butter (or other natural nut butter)
Maple syrup (optional for sweetness)
Zucchini, grated (don’t squeeze water out)
Almond milk (or other milk of choice)
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)
Zucchini Banana Oatmeal Muffins
- 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
- 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)
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
VERY GOOD, TASTY.
Me gustó la receta porque Me hace muy nutritiva y natural.
Con verdura y fruta
Yum! I didn’t read the recipe through before I began, so I didn’t realize this was a no-flour recipe. This is a new concept for me so I was skeptical, but these are really good! I have SO MUCH frozen zucchini to use, so I can see these being a staple in my baking rotation. Thanks so much for the great recipe!
Delicious, thank you for sharing 🙂
I don’t have Almond butter, can I substitute it with peanut butter or what else can I substitute it with
You could use another nut butter. Peanut butter may give them more of distinct peanut flavor over almond butter that is fairly mild.
I’ll have to give this a try as I have ton of zucchini from my garden. They look delicious.
Terrific recipe, but inside is a bit mushy although did pass toothpick test. Any suggestions?
Ah>maziing. I used lakanto syrup (2tb) and added flax seed 1/4 cup. I made the whole mix in the food processor including shredding the zucchini then just adding in. I also use a teaspoon of cardamom and a tablespoon of cinnamon. Worked like a charm, making these on repeat!
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.
Love love LOVE this recipe!! Baking tomorrow!
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.
Zucchini banana oatmeal muffins looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting. .
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!
Your Zucchini Banana Oatmeal Muffins look beautiful! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
These look really good, Sherri. I’m printing out the recipe right now!