Healthy flourless Oatmeal Banana Zucchini Muffins with no added sweetener for a healthy snack or breakfast! Made flourless using rolled oats, these healthy zucchini muffins are gluten-free, dairy-free and banana sweetened.
If you love healthy muffin recipes that are low in sugar like this one, you’ll also want to try my Grain-Free Morning Glory Muffin, Paleo Hummingbird Muffins, Low-Carb Lemon Poppy Seed Blueberry Muffins, and my Healthy Apple Muffins.
These delicious Oatmeal Banana Zucchini Muffins are a direct descendent of my Healthy Oatmeal Zucchini Banana Bread.
I had requests for a muffin version of that bread, and loved the idea of individual size grab and go portions so I set out to do some testing.
On the first recipe test, I tried leaving the muffins oil-free (like the bread), but they stuck to the muffin liners. Let’s face it – they were also a little dry.
In order to mitigate this, I decided to add a little fat in the form of avocado oil. I wanted to add as little oil as possible for the sake of keeping the calories and fat low, so I started with two tablespoons of oil.
Amazingly, only two tablespoons was all it took!
We end up with the perfect crossover of banana muffins and zucchini muffins in one beautiful treat.
Why This Recipe Works:
All in all, this healthy zucchini muffin recipe is gluten-free, flourless, whole grain, contains no added sugar (except for the chocolate chips if you use them), and results in such a warm and inviting snack.
The muffins turn out plenty moist, peel from the papers like magic (no muffin bits left behind!) and are one of those recipes that will easily become a household staple.
A lovely source of complex carbohydrates without refined sugar, these muffins are great for those who pay attention to their blood sugar or their daily intake of macronutrients.
In this sense, I find these healthy banana zucchini muffins to be a macro-friendly pre or post-workout snack as well as a scrumptious healthy dessert.
They also travel well, so I took them on a weekend camping trip and they were so great for an easy snack.
Plus, adding some chocolate chips boosts the sweetness and makes them so addicting!
The best part is these healthy banana oatmeal muffins become even more flavorful as they sit! To me, they taste best three days after baking them.
Let’s discuss the simple ingredients needed for these delicious easy banana zucchini muffins.
Ingredients for Oatmeal Banana Zucchini Muffins:
Bananas: Used for volume, moisture and sweetness, some ripe bananas effortlessly play a crucial role in these oatmeal banana zucchini muffins.
Be sure to use overripe bananas that have plenty of brown spots, as the riper they are the sweeter the muffins will taste.
Zucchini: Fresh zucchini gets grated up to bring a hidden vegetable feature as well as that unmistakable zucchini treat essence.
There’s no need to drain the excess moisture from shredded zucchini, as I’ve already taken account of their moisture in the recipe.
Eggs: A couple of eggs bring a great deal of rise to the muffins, and they become so nice and puffy during the baking process.
I haven’t tested the recipe using flax egg or chia eggs but my guess is the muffins would be very dense and have a raw texture in the center without making other adjustments to the recipe.
Nevertheless, let me know if you try an egg-free version in the comments section below.
Avocado Oil (or Olive Oil): Used to bring flavor and moisture to the muffins and ensure they don’t stick to the muffin papers, we add a small amount of avocado oil or olive oil.
You can also use melted coconut oil or melted butter if you prefer.
Rolled Oats: Old fashioned rolled oats are blended up in a high-speed blender to make your own oat flour, which is used as the base of the muffins.
Rather than using all-purpose flour or a gluten-free flour blend, we simply use whole oats! The texture ends up being remarkably fluffy yet dense at the same time for a satiating snack.
I use gluten-free sprouted oats, which are also glyphosate-free.
Baking Soda & Lemon Juice: Baking soda is used as the leavening agent to give the muffins a beautiful rise and ensure they hold together nicely. Adding an acid reacts with the baking soda, so I use a small amount of fresh lemon juice but have used various types of vinegar and lime juice for the same result.
Sea Salt and Ground Cinnamon: Salt enhances all of the flavors in these healthy muffins so that they shine through. Cinnamon brings that delightful warmth that is just so pleasant in baked goods. Be sure to add them both!
Chocolate Chips (Optional): Use your favorite chocolate chips for these chocolate chip zucchini muffins, or omit them altogether. I go with semi-sweet chocolate chips, but dark chocolate chips, sugar-free chocolate chips, and milk chocolate chips will all work just as well.
- If you love chopped nuts in your muffins, feel free to add ⅔ cup of chopped walnuts or pecans.
- Shredded coconut lovers, add up to ⅔ cup of shredded coconut for light texture and creamy flavor.
- Replace the chocolate chips with raisins if you’d like.
- Turn these muffins into a banana-only muffin by replacing the zucchini with one extra ripe banana.
- Try replacing the oats with 1 1/2 cups to 1 2/3 cups of oat flour, whole wheat flour, or gluten-free all-purpose flour.
- For sweeter muffins, add anywhere from 1 tablespoon to 1/3 cup of brown sugar, coconut sugar, or white sugar. You can also use maple syrup but I wouldn’t add more than 2 tablespoons to ensure the ratio of wet to dry doesn’t become off.
Now that we’ve covered the healthy fresh ingredients in these zucchini banana bread muffins, let’s bake a batch!
How to Make Oatmeal Banana Zucchini Muffins:
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).
Pour 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.
Store any leftover healthy zucchini banana muffins in an airtight container on the counter for up to 3 days, or in the refrigerator for 7 days.
You can also freeze the banana zucchini muffins in a zip lock bag in the freezer for up to 3 months.
If you make and enjoy this recipe, please leave a 5-star review below! Also feel free to share any changes you made to the muffins below in the comments section to help out fellow readers.
Muffins on repeat!
- 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
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.
*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.
Nutrition InformationYield 9 Serving Size 1 Muffin (of 9)
Amount Per Serving Calories 252Total Fat 10gCarbohydrates 35gFiber 5gSugar 14gProtein 7g
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