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Top down photo of healthy banana zucchini muffins on a white backdrop.
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4.61 from 71 votes

Healthy Oatmeal Banana Zucchini Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 9 muffins
Calories: 252kcal
Author: Julia

Ingredients

  • 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

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.
    Add the rolled oats to a blender and blend into flour
  • Mash the bananas in a large mixing bowl until creamy. 
    Mashed bananas in a mixing bowl
  • 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).
    Grated zucchini, ripe bananas and eggs mixed in a mixing bowl.
  • 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.
    Mixing bowl with wet ingredients for muffins mixed up and oat flour on top.
  • Stir in the chocolate chips (if adding).
    Muffin batter in a mixing bowl with chocolate chips on top.
  • Transfer the zucchini muffin batter into the lined muffin pan, filling them almost all the way up with batter.
    Muffin pan with zucchini muffin batter ready to go into the oven.
  • Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins test clean.
    Banana zucchini muffins fresh out of the oven.
  • 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.
    Horizontal top down photo of gluten-free zucchini muffins on a plate with a zucchini squash and bananas to the side.

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.

Nutrition

Serving: 1Muffin (of 9) | Calories: 252kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Fiber: 5g | Sugar: 14g