Ingredients
Scale
- 1 cup mashed ripe bananas
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 cups old-fashioned rolled oats
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Begin by in a large mixing bowl, mash the ripe bananas until smooth. Grate the zucchini finely and add it to the bananas along with eggs, vanilla extract, and oil. Mix thoroughly to combine all the wet ingredients.
- In a separate bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. The batter will be thick but moist, perfect for muffins.
- Line a muffin tin with paper liners or lightly grease it. Spoon the batter into each muffin cup, filling about 3/4 full. For extra flavor or texture, sprinkle some extra oats or chopped nuts on top.
- Preheat your oven to 350°F (175°C). Bake the zucchini banana muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- For longer storage, freeze the muffins individually wrapped and reheat when needed.
- You can add mix-ins like walnuts, blueberries, or chocolate chips for variety.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg