I’ve been loving these Zucchini Oat Muffins lately! I usually make a batch over the weekend, and they’re perfect to have on hand for breakfast or a quick snack throughout the week.

They’re made with just a handful of wholesome ingredients, completely gluten-free, oil-free, and free from added refined sugar. Ripe bananas and optional Medjool dates add natural sweetness, while oats, zucchini, and flax or chia seeds provide fiber, plant-based protein, healthy carbohydrates, and omega-3 fats.

Ingredients

  • 3 cups gluten-free oat flour
  • 3 medium or large ripe bananas
  • 3 large pitted Medjool dates (optional)
  • 2 cups shredded zucchini
  • 1 tablespoon ground flaxseed or chia seeds
  • 1 cup unsweetened almond milk or water
  • 1 tablespoon lemon juice
  • 1 teaspoon alcohol-free vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda

Directions

  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with muffin liners or use a silicone muffin pan.
  2. In a Vitamix or high-speed blender, combine the bananas, almond milk or water, and Medjool dates. Blend until smooth.
  3. Add the oat flour and blend again until a smooth batter forms.
  4. Pour the batter into a large mixing bowl. Add the shredded zucchini, flaxseed or chia seeds, lemon juice, vanilla, cinnamon, and baking soda. Stir until everything is well combined.
  5. Divide the batter evenly among 12 muffin cups.
  6. Bake at 375°F for about 30 minutes, or until the muffins are lightly golden and cooked through. Allow them to cool slightly before enjoying.

These muffins are simple, naturally sweet, nourishing, and so easy to make. I love having a batch ready for busy mornings or when I want something wholesome and satisfying without a lot of ingredients. Enjoy!