Description
Soft, naturally sweet zucchini oat breakfast muffins made with bananas, oats, eggs, and fresh zucchini. Healthy, filling, and perfect for meal prep or a quick breakfast.
Ingredients
2 ripe bananas
1 cup grated zucchini (squeezed dry)
2 cups rolled oats
2 large eggs
Optional:
1/2 tsp cinnamon
1/4 cup chocolate chips or nuts
Pinch of salt
Instructions
1.
2. Preheat oven to 350°F (175°C)
3. Line a muffin tray with paper liners or lightly grease
4. Grate zucchini and squeeze out excess moisture
5. In a blender, add bananas, oats, and eggs and blend until smooth batter forms
6. Transfer mixture to a bowl
7. Fold in grated zucchini gently
8. Add optional cinnamon or chocolate chips if using
9. Divide batter evenly into muffin cups
10. Bake for 20–25 minutes until golden and set
11. Let muffins cool for 10 minutes before serving
12.
Notes
Make sure to squeeze zucchini well to avoid soggy muffins
Use very ripe bananas for natural sweetness
Do not overbake to keep muffins soft
Store in fridge up to 5 days
Can be frozen up to 2 months
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: Healthy / American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg