Healthy Zucchini & Banana Oat Breakfast Muffins

Zucchini makes for moist, delicious, and healthy breakfast muffins. To help absorb that extra veggie moisture, I recommend using oats that are finely milled, like instant oats, or pulse regular oats in the food processor until they are a consistency closer to flour.

Zucchini Walnut Muffins

Grain | Veggies | Fruit | Protein
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Servings: 12 muffins
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Grain

  • 1.5 cups dry rolled oats or sub instant oats, 6 oz

Fruit & Veggies

  • 2 cups grated zucchini, packed about 2 small zucchini
  • 4 very ripe bananas mashed
  • 1/2 cup applesauce 5-6 oz

Protein

  • 3/4 cup walnuts 6 oz
  • 1/2 cup nut butter 4 oz
  • 2 eggs

Seasonings

  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 cup chocolate chips optional, but so good!

Suggested Equipment*

Instructions

  • Place the oats in a food processor or blender and process for 30 seconds to a minute until finely ground, or a flour-like consistency. A smaller grind on the oats is important to absorb the moisture in the muffins. You can also use instant oats, they work well for the same reason.
  • Preheat the oven to 325° F.
  • Grate the zucchini and squeeze out as much water as you can with your hands or a clean dish towel. Mash well with the bananas, applesauce, and eggs using a fork or potato masher.
  • Stir in oats, baking powder, spices, nuts, and chocolate chips (if using).
  • Line muffin tins with paper liners, grease the tins, or use silicone muffin liners.
  • Cooking time will vary depending on the moisture content of your ingredients. Start with 40 minutes and check on it periodically after that. Some batches I've made have taken a little over an hour. Bake until a toothpick inserted in the middle comes out clean.
  • Let cool at least 20 minutes to let the muffins set completely, otherwise you'll get a gooey center!

Notes

  • This batch makes 12 muffins, and 2 muffins make a single breakfast serving.
  • To make these muffins gluten free, be sure to use certified gluten-free oats.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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5 Comments

  1. Nancy

    Very disappointed. This recipe takes a Minimum of One Hour and 20 in the oven and I have a brand new kitchen Aid top of the line oven. I just doesn’t understand why it takes so long for the muffins to cook ?? I eat them anyways & yummy except for the burnt tops. Any ideas PLEASE 🙏🏼💕

    • Because there’s no flour in them, they take a long time! Sometimes mine take 30 minutes and other times they take over an hour, like you said. The cook time really depends on the moisture content of your zucchini and the size of your muffins. This definitely won’t work in bread pans, I use small muffin tins and don’t fill them very full. If the zucchini is pretty wet after grating I’d recommend squeezing out the water. I usually make these the night before so I’m not waiting for them in the morning. Sorry you were disappointed.

  2. c

    Katie – if you may, please complete this sentence in your directions or perhaps it is already complete and just waiting for the period, lol.

    Zucchini Banana Walnut Muffins Recipe:
    Place the oats in a food processor or blender and process for 30 seconds to a minute until finely ground, or a flour-like consistency. A smaller grind on the oats is important for ???

  3. Jeanne

    This calls for 4 bananas. Because the size of bananas can vary, how many ounces are needed to make 4 bananas? My bananas are ripe and I’m very eager to make these muffins. Thanks!!

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