Healthy Oatmeal Banana Zucchini Muffins

Name: Healthy Oatmeal Banana Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 muffins
Ingredients: 2 cups rolled oats; 3 ripe bananas; 1 cup grated zucchini; 2 large eggs; 2 Tbsp Avocado oil*; 1 tsp pure vanilla extract; 1 tsp lemon juice**; 1 tsp baking soda; 1/2 tsp sea salt; 1 1/2 tsp ground cinnamon; ⅔ cup chocolate chips

User Reviews

4.6

216 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
9 muffins
Calories
252 kcal
Course
Breakfast
Cuisine
American

Healthy Oatmeal Banana Zucchini Muffins

Tyler Espinosa

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Moist and delicious healthy oatmeal banana zucchini muffins made flourless with rolled oats and no added sweetener! These delicious healthy zucchini muffins are a lovely breakfast or snack.

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Ingredients

Servings

2 cups rolled oats
3 ripe bananas mashed
1 cup grated zucchini about 1 small zucchini
2 large eggs
2 Tbsp Avocado oil*
1 tsp pure vanilla extract optional
1 tsp lemon juice**
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
⅔ cup chocolate chips optional

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 muffin papers.
Pour two cups of rolled oats into a high-speed blender and blend until a flour forms. This will take about 20 to 30 seconds on a high power.
Mash the bananas in a large mixing bowl until creamy.
Grate a medium-sized zucchini using a box grater and measure out 1 cup of grated zucchini. Transfer the grated zucchini to the bowl with the mashed bananas, along with the eggs, vanilla extract, oil, and lemon juice. Mix everything together until well-combined (wet ingredients).
Add the dry ingredients (oat flour, baking soda, sea salt, and ground cinnamon) to the bowl with the wet ingredients. Mix until everything is well-combined.
Stir in the chocolate chips (if adding).
Transfer the zucchini muffin batter into the lined muffin pan, filling them almost all the way up with batter.
Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins test clean.
Remove the muffins from the oven and allow them to cool for at least 30 minutes before peeling off the muffin papers to enjoy with a cup of coffee or tea.

Notes

*Use olive oil, coconut oil, or melted butter if you'd like instead of avocado oil.
**You can replace the lemon juice with lime juice, cider vinegar, rice vinegar, etc.