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Banana Zucchini Muffins Recipe

Healthy Banana Zucchini Muffins

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


How to make gluten free zucchini muffins with oat flour.



Banana Zucchini Muffins Batter

1½ cups oats

2 bananas

2 eggs

⅓ cup peanut butter (or nut/seed butter of choice)

¼ cup honey

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt


⅓ cup chocolate chips

⅔ cup grated zucchini

⅓ cup chopped walnuts, optional


  • Preheat oven to 350°F (180°C).
  • Add all ingredients to a blender, except for mix ins, and blend until smooth. Stir in chocolate chips and grated zucchini.
  • Portion batter into a greased muffin tray. (I use an ice cream scoop to help with portioning.) Sprinkle additional oats on top.
  • Bake for 16-20 minutes, until a toothpick comes out clean. Allow to cool before removing from muffin tin.
  • Store in a plastic bag or airtight container at room temperature for 5-7 days.

Yields 12 muffins


*For those who want to replace the eggs:

A member of this community, MJ, let us know that they made this recipe with 2 flax eggs instead of the eggs, baking the muffins for 30 minutes instead of 20. They said they turned out nice and moist!

  • 1 flax egg = 1 Tbsp flaxseed meal + 2½ Tbsp water
  • Mix to combine and let rest 5-10 minutes to thicken.
  • Prepare TWO flax eggs for this recipe! (2 Tbsp flaxseed meal + ⅓ cup water.)


  • Serving Size: 1 muffin
  • Calories: 167
  • Sugar: 13g
  • Fat: 7g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g