Healthy Oatmeal Banana Zucchini Muffins
User Reviews
4.6
Healthy Oatmeal Banana Zucchini Muffins
Description
These muffins are made by first blending rolled oats into a fine flour, which creates a hearty base with a slight chew. Mashed bananas contribute moisture and natural sweetness, while grated zucchini adds subtle vegetable texture and moisture. The batter incorporates eggs, avocado oil, and vanilla extract for richness and binding. Lemon juice brightens the flavor and reacts with baking soda to provide lift.
Ground cinnamon adds warmth, and chocolate chips can be included for extra flavor and texture. Baked until a clean toothpick emerges, the muffins have a soft crumb with a slightly dense, moist quality due to the fruit and vegetable content.
They are suitable for eating at breakfast or as a snack and can be made with different oils or vinegar alternatives as noted in the original tips. The approach allows flexibility for ingredient substitutions.
Ingredients
- 2 cups rolled oats
- 3 banana mashed, ripe
- 1 cup zucchini about 1 small zucchini, grated
- 2 egg large
- 2 Tbsp avocado oil
- 1 tsp vanilla extract optional, pure
- 1 tsp lemon juice
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 1 1/2 tsp ground cinnamon
- ⅔ cup chocolate chips optional
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
- Oils like olive or coconut oil or melted butter can replace avocado oil in this recipe.
- Lemon juice can be swapped with lime juice, cider vinegar, rice vinegar, or similar acids to activate the baking soda.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1Muffin (of 9) | |
| Calories | 252kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
