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    Home » Recipes » Breakfast » Banana Zucchini Oatmeal Muffins

    Banana Zucchini Oatmeal Muffins

    By Sherri On March 9, 2020, Updated May 12, 2020 9 Comments

    7446 shares
    5 from 19 votes
    Jump to Recipe Pin Recipe
    a closeup of 3 oatmeal zucchini muffins on a white plate
    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.

    They 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.

    a closeup of 2 zucchini oatmeal muffins on a white plate

    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 gets me through the Winters.

    I know hubs likes to have healthy snacks to munch on during the day, so I made these delicious zucchini banana oatmeal muffins for them to take along.

    Having one of these muffins is like having a cup of oatmeal.  They are perfect for on-the-go without the added fat and sugar.

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

    Ingredients Needed for this Zucchini Banana Oatmeal Muffins Recipe

    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 healthy Zucchini Banana 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

    Be sure to try these other healthy snack recipes too:

    Carrot Cake Bites

    Superfood energy bars

    Blueberry Oatmeal Bread

    Rhubarb Banana Muffins

    Gingerbread Muffins

    a closeup of 3 oatmeal zucchini muffins on a white plate

    ZUCCHINI BANANA OATMEAL CUPS

    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.
    5 from 19 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 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

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

    Inspired by Hummusapien

    « Thai Spaghetti Squash Recipe
    How to Make Homemade Greek Yogurt »

    Filed Under: Breakfast, Healthy Recipes, Healthy Snacks, Recipes

    Reader Interactions

    Comments

    1. Ms Debbie

      February 19, 2021 at 3:22 pm

      5 stars
      Terrific recipe, but inside is a bit mushy although did pass toothpick test. Any suggestions?

      Reply
    2. Janina

      February 09, 2021 at 12:19 am

      5 stars
      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!

      Reply
    3. K

      October 23, 2020 at 3:50 pm

      5 stars
      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.

      Reply
    4. Shaunda

      April 21, 2020 at 9:47 am

      5 stars
      Love love LOVE this recipe!! Baking tomorrow!

      Reply
    5. Keri

      March 31, 2020 at 11:31 am

      5 stars
      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.

      Reply
    6. swathi

      June 27, 2016 at 11:53 am

      Zucchini banana oatmeal muffins looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting. .

      Reply
    7. Michelle

      June 27, 2016 at 10:09 am

      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

      Reply
    8. Miz Helen

      June 24, 2016 at 4:47 pm

      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

      Reply
    9. JoAnne

      June 22, 2016 at 7:01 pm

      These look really good, Sherri. I’m printing out the recipe right now!

      Reply

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    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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