Servings
Font
Back
Healthy Oatmeal Banana Zucchini Muffins
4.6 from 216 votes

Healthy Oatmeal Banana Zucchini Muffins

Healthy Oatmeal Banana Zucchini Muffins combine oat flour made from rolled oats with ripe mashed bananas and grated zucchini, providing moist, tender muffins with natural sweetness. Eggs, avocado oil, vanilla, and lemon juice bind and flavor the batter, while cinnamon and optional chocolate chips add warmth and extra texture. These muffins bake to a golden finish, offering a wholesome snack or breakfast choice.

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

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 muffin papers.
  2. 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.
  3. Mash the bananas in a large mixing bowl until creamy. 
  4. 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).
  5. 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.
  6. Stir in the chocolate chips (if adding).
  7. Transfer the zucchini muffin batter into the lined muffin pan, filling them almost all the way up with batter.
  8. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins test clean.
  9. 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

Serving 1Muffin (of 9) Calories 252kcal (13%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 10g (15%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 252

% 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.