Zucchini Banana Oatmeal Muffins
User Reviews
4.9
Zucchini Banana Oatmeal Muffins
Description
Zucchini Banana Oatmeal Muffins combine grated zucchini and mashed over-ripe bananas into a batter with almond butter, maple syrup, almond milk, eggs, oats, and a hint of cinnamon. The mixture is gently combined with baking powder and salt to ensure a tender crumb. Baking yields moist muffins with flecks of green from the zucchini and natural sweetness from the bananas. Optional chocolate chips and pecans add depth and texture.
The muffins offer a hearty texture from old-fashioned oats, balanced by the moisture of zucchini and bananas. The warm cinnamon provides subtle spice without overpowering the freshness of the main ingredients. Baking at 375°F for about 22-25 minutes delivers golden-top muffins with a soft center.
They can be stored in an airtight container in the refrigerator to keep fresh and freeze well for longer storage. This makes them suitable for make-ahead breakfasts or snacks. Removing or including chocolate chips can adjust sweetness level according to preference.
Ingredients
- ¼ cup almond butter or other natural nut butter, 64 grams
- ¼ cup maple syrup optional for sweetness, pure, 60 ml
- 3 large banana over-ripe
- 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 egg
- 3 cups old-fashioned oats
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- chocolate chip optional, 1/4 cup
- pecan optional, 1/4 cup
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 does not include chocolate chips.
- Store muffins in an airtight container in the refrigerator to maintain freshness.
- These muffins freeze well for make-ahead convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 174kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Cholesterol | 27mg | 9% |
| Sodium | 77mg | 3% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 103mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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