Ingredients
Scale
- 1 ½ cups grated zucchini
- 2 ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: chopped nuts or chocolate chips for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Grate the zucchini and squeeze out excess moisture. Mash the bananas thoroughly.
- In a large bowl, combine mashed bananas, grated zucchini, eggs, vanilla extract, and honey. Mix until smooth.
- In a separate bowl, whisk together oats, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
- Scoop batter into muffin cups about 3/4 full. Optional: sprinkle chopped nuts or chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack.
Notes
- For extra flavor, add blueberries or lemon zest into the batter.
- Use certified gluten-free oats for a gluten-free version.
- Store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Healthy, American
- Diet: Gluten-Free options available
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
