Description
Delicious and nutritious Zucchini Banana Muffins with Oats that are moist and naturally sweet, perfect for breakfast or a snack.
Ingredients
- 1 cup grated zucchini (squeezed dry)
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
2. In a large bowl, combine the mashed bananas, grated zucchini, eggs, vegetable oil, and vanilla extract. Stir until smooth.
3. Add the rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the wet ingredients. Mix gently until just combined.
4. Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 full.
5. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
6. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
To keep muffins moist, squeeze the grated zucchini to remove excess moisture.
Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 10
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 20