There’s something irresistibly comforting about muffins that feel like a warm hug. These Zucchini Banana Muffins with Oats are just that—moist, whisper-soft, and brimming with wholesome goodness. With humble pantry staples, a touch of sweetness from ripe bananas, and subtle veggie magic from zucchini, they’re a cozy treat perfect for family breakfasts, snack time, or a little self-care moment with your morning tea. Let’s make baking feel friendly again!
| Recipe Info | Details |
|---|---|
| Category | Breakfast / Snack |
| Prep Time | 15 minutes |
| Cook Time | 20–25 minutes |
| Servings | 12 standard muffins |
| Calories | Approximately 180 kcal per muffin |
Ingredients You’ll Need
- 1 cup (120 g) rolled oats
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (grated) zucchini, lightly packed
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Step‑By‑Step Instructions
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners or lightly grease it. - Mix Dry Ingredients
In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt. - Combine Wet Ingredients
In another bowl, mash the bananas until smooth. Stir in the grated zucchini, sugar, oil (or melted butter), eggs, and vanilla extract until well combined. - Bring It All Together
Pour the wet mixture into the dry ingredients. Gently stir just until you can’t see dry bits—don’t overmix, or your muffins might get a little tough. - Fill the Muffin Cups
Scoop batter into the muffin tin, filling each about ¾ full. A cookie scoop works like a charm here for even muffins. - Bake
Bake for 20–25 minutes—until the tops are golden and a toothpick in the center comes out clean or with a few moist crumbs. - Cool & Enjoy
Let muffins cool in the tin for about 5 minutes, then move them to a wire rack. They’re best slightly warm, so go ahead and take that first cozy bite!
Helpful Notes & Tips
- Tip 1: Keep the zucchini moisture in check—after grating, you can gently squeeze it in a clean towel if your zucchini is watery.
- Tip 2: Use ripe bananas with lots of brown spots for natural sweetness and moisture.
- Tip 3: Want lighter muffins? Swap half the sugar for coconut sugar or reduce by ¼ cup.
- Tip 4: To store, keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months—just thaw or warm before enjoying.
Recipe Variations
- Nutty Crunch: Stir in ½ cup chopped walnuts or pecans for added texture and flavor.
- Chocolate Banana Zucchini: Fold in ½ cup of dark chocolate chips—because life is better with chocolate.
- Whole Wheat Swap: Use half whole-wheat flour for a nuttier, heartier muffin.
- Dairy‑Friendly: Replace eggs with flaxseed “eggs” (1 Tbsp ground flax + 3 Tbsp water per egg) and swap oil for apple sauce at a 1:1 ratio for lighter, egg‑free muffins.
Serving Suggestions
Pair these muffins with a cozy mug of hot coffee, herbal tea, or a cool glass of milk (dairy or plant-based). Spread a little nut butter or cream cheese on top, or enjoy them as-is for a hearty grab‑and‑go breakfast or snack. They’re also perfect alongside a bowl of yogurt and fresh fruit for a balanced treat.
Conclusion
These Zucchini Banana Muffins with Oats are more than just baked treats—they’re comfort, simplicity, and a touch of wholesome goodness packed into each bite. Especially when shared warm with a loved one, they’re the kind of magic that turns a simple moment into something heartwarming. I’d love to hear: what’s your favorite muffin flavor or cozy baking memory?