Description
Delicious and healthy zucchini banana oat muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/3 cup honey (or maple syrup for a vegan option)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped (optional)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and mash the bananas.
- Mix the dry ingredients, including oats, flour, and baking powder.
- Combine the wet ingredients, including eggs and honey.
- Fold the wet and dry ingredients together.
- Pour the batter into muffin tins and bake for about 20-25 minutes.
Notes
- For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Use agave syrup or coconut sugar instead of honey for a different sweetness profile.
- Swap walnuts for pecans or omit them entirely for a nut-free version.
- For gluten-free muffins, ensure your oats are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Zucchini Banana Oat Muffins, Healthy Muffins, Snack Recipe