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.
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
Nutrition information is automatically calculated and should only be used as an approximation.
Inspired by Hummusapien
Muffin
Didn’t rise
Sara
Just wondering if they can be made into mini muffins and the time that you would put them in for.
wife of taxman
Could this be made in a loaf?
Sherri
I haven’t tried that yet. You should be able to and just increase the cooking time until a toothpick is inserted into the center comes out clean. 🙂 I would love to know how it turns out if you try it.
Hannah
I LOVE these! I have been making them for quite sometime. I always add extra zucchini and I am about to get about 24-27 muffins from this single recipe. I store them in the freezer and unthaw as needed for a weekday treat. They store well and are very tasty and easy to make.
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.
Rose
Easy recipe and great for a pre-workout meal. I added walnuts, but I will add a bit more maple syrup to recipe; as family looked for the muffin to be a tad sweeter.
Kendra
Great taste! I used applesauce instead of eggs and they were to wet in the center so I just baked them longer.
Rachelle Capas
I love these. Really yummy and filling. I love the fact they have no flour. Super moist and so easy to make.
Monica Holbrook
I did peanut butter and added chocolate chips and pecans. Very tasty.
I got 18 muffins.