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These oat, banana, and zucchini muffins make the best snack for breakfast or when you want something wholesome. They're full of whole grains plus veggies and fruit hidden in every bite. Even picky kids won't spot all the good stuff inside.
I've been whipping up these muffins almost every week since my kids started school. They love stuffing them in their lunch bag, and I love sneaking in some veggies while they're none the wiser.
Tasty Ingredients
- Three cups old-fashioned oats: pack in lots of fiber and that nice hearty crumble
- One tablespoon baking powder: make sure it's fresh so your muffins rise well
- One teaspoon vanilla extract: grab real vanilla for that classic flavor
- Quarter teaspoon salt: makes all the other flavors pop
- One egg: or swap for a tablespoon of flax seeds mixed with three tablespoons of water for a vegan-friendly twist and the same yummy texture
- One teaspoon ground cinnamon: adds a warm touch to every bite
- Half a cup almond milk: pick unsweetened to keep things just sweet enough
- Quarter cup almond butter: gives protein and gentle nut flavor
- Quarter cup maple syrup: brings in a lovely natural sweetness
- One cup mashed ripe banana: grab the brownest bananas for peak flavor
- Two cups grated zucchini: fresher, firmer zucchinis work best here
- Optional – walnuts: toss some in for crunch and healthy fats
- Optional – dark chocolate chips: try to pick ones with at least 70% cocoa for extra goodness
Simple Step-by-Step
- Bake time:
- Bake for 23 to 28 minutes. You want a toothpick to come out clean or with dry crumbs, not sticky batter
- Fill the muffin tray:
- Scoop the batter into your pans, filling each one about three-quarters of the way so they get a nice little dome while baking
- Add the dry mix:
- Stir oats, baking powder, salt, cinnamon, and (if you want) walnuts or chocolate chips into the wet ingredients. Don't overmix, or they'll turn out dense
- Mix up the wet stuff:
- In a big bowl, mash bananas, grate in zucchini, then pour in milk, vanilla, almond butter, maple syrup, and your egg or flaxseed mix. Stir until everything's mostly smooth, but you still want to see some texture
- Get the oven ready:
- Switch your oven to 375°F (or 190°C). Set out your muffin tin with paper liners or a quick spray to keep muffins from sticking
My daughter, who usually turns her nose up at zucchini, asks for seconds of these muffins. I couldn't be happier knowing I've made something the whole gang devours, veggies included.
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Best ways to store
These muffins stay fresh on the counter in a closed container for up to four days. Pop them in the fridge and they'll keep soft for a whole week. To store longer, wrap them individually and freeze—good for up to three months. When you want one, let it thaw in the fridge overnight or zap it for a few seconds in the microwave for a warm treat anytime.
Tasty twists
You can swap things based on what you've got. Try grated carrots instead of zucchini for a mellow, colorful spin. No almond butter? Use peanut butter or sunflower seed butter if you need to skip nuts. Want more flavor? Add dried cranberries or bits of dried apple for a tart, fruity touch.
How to serve them
These muffins taste amazing warm with a smear of almond butter or plain applesauce for a hearty breakfast. They're great with your morning smoothie or a glass of milk for snack time. Want to fancy things up? Serve with a scoop of vanilla ice cream or frozen yogurt for dessert. They're solid for hikes and picnics since they won't crumble or fall apart in your bag.
Frequently Asked Questions
- → What's a good substitute for eggs in this?
If you want a vegan option, mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it thicken, then just use it like an egg in the mix.
- → Can zucchini be swapped out?
Sure thing! You can replace zucchini with grated carrots or even apples. Just note, it might change the texture and taste slightly.
- → How long should they bake?
Bake for 23-28 minutes in a preheated oven at 190°C. Check with a toothpick—if it comes out clean, they're done!
- → Best way to store them?
Keep them fresh in an airtight container in the fridge. For longer storage, pop them in the freezer.
- → Can I add extra ingredients?
Of course! Feel free to toss in nuts, dark chocolate chips, or dried fruit—whatever you like.