Oat Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Main items
01 -
1/4 cup (65 ml) of almond butter
02 -
1/4 cup (65 ml) of maple syrup
03 -
1/2 cup (125 ml) almond milk or any other milk of your choice
04 -
1 teaspoon of vanilla extract
05 -
3 cups (750 ml) of old-fashioned oats
06 -
1 tablespoon of baking powder
07 -
1 teaspoon of ground cinnamon
08 -
1/4 teaspoon of salt
09 -
1 egg or 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water for a vegan option
10 -
1 cup (250 ml) [3 small bananas] of mashed ripe bananas
11 -
2 cups (500 ml) (about 2 small zucchinis) of shredded zucchini
→ Extras (optional)
12 -
1/4 cup (65 ml) of dark chocolate chips
13 -
1/4 cup (65 ml) of chopped walnuts
# Instructions:
01 -
Set your oven to 375°F (190°C). Coat the muffin tin with non-stick spray or pop in some paper liners.
02 -
In a big bowl, stir together the mashed bananas, shredded zucchini, almond milk, almond butter, maple syrup, vanilla extract, and egg (or flax mix for vegan). Give it a good stir till it’s well combined.
03 -
Toss in the oats, cinnamon, baking powder, salt, and any optional extras you like. Mix till it all looks smooth and blended.
04 -
Pour the mix into the muffin tin, filling each spot almost all the way up. This will make about 16 muffins, so you might need two trays, or you could bake it as a loaf if you prefer.
05 -
Bake for 23–28 minutes. Check by poking the middle with a toothpick—it should come out clean.
06 -
These store well in the freezer or keep in an airtight container in the fridge for up to a week.
# Notes:
01 -
For a no-dairy version, stick to a plant milk. Adjust the maple syrup if you like it less sweet.