Servings: 9 muffins
Oatmeal Banana Zucchini Muffins Recipe
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.
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.
- 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
*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