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Banana Zucchini Muffins Recipe

Healthy Banana Zucchini Muffins

Print Recipe
How to make gluten free zucchini muffins with oat flour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 167
Author Alyssia Sheikh

Ingredients

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

Mix-Ins

  • ⅓ cup chocolate chips
  • ⅔ cup grated zucchini
  • ⅓ cup chopped walnuts optional

Instructions

  • 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

Video

Notes

*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.)

Nutrition

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