Description
Moist, fluffy, and naturally sweet, these Zucchini Banana Muffins with Oats are a healthy and delicious option for breakfast, snacks, or a light dessert. Packed with fiber from oats and zucchini, and naturally sweetened with ripe bananas, they’re perfect for the whole family.
Ingredients
2 ripe bananas, mashed
1 medium zucchini, grated and drained
2 eggs
¼ cup melted butter or neutral oil
½ cup honey or maple syrup
1 tsp vanilla extract
1 cup rolled oats
1 ½ cups all-purpose flour (or 1 cup flour + ½ cup oat flour for extra fiber)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon (optional)
½ cup chocolate chips, raisins, or chopped nuts (optional)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash bananas and mix with eggs, melted butter, honey, and vanilla extract.
In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in grated zucchini and any optional mix-ins.
Scoop batter into muffin cups, filling ¾ full.
Bake for 22–25 minutes or until a toothpick comes out clean.
Cool for 5–10 minutes in the pan, then transfer to a wire rack.
Notes
Use fully ripe bananas for natural sweetness and moisture.
Drain grated zucchini well to prevent soggy muffins.
Avoid overmixing the batter to keep muffins light and fluffy.
Muffins can be stored at room temperature for 3 days, refrigerated for up to 1 week, or frozen for 3 months.
Customize with chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 22–25 minutes