
Oat banana zucchini muffins are just the thing for breakfast or whenever you need something wholesome to snack on. They're packed with whole grains plus sneaky veggies and fruit—kids won’t have a clue they’re in there.
I’ve been whipping up a batch of these almost every week since my kids started school. They stash them in their lunchboxes, and it feels good knowing they’re eating veggies—without the fuss.
Tasty Ingredients
- 1 egg: or try 1 spoon of ground flaxseed with 3 spoons of water for an easy vegan swap that keeps things light and fluffy
- 1/4 cup almond butter: bumps up the protein and gives a gentle nutty taste
- 1/4 cup maple syrup: brings in sweet notes that aren’t overly sugary
- 1 cup mashed ripe bananas: the browner the bananas, the sweeter your muffins will be
- 2 cups grated zucchini: stick with firm, fresh ones—they work best
- 1/2 cup almond milk: go for plain, unsweetened if you want to control the sweetness
- 1 tsp vanilla extract: for the best flavor, stick with real vanilla if you can
- 3 cups old-fashioned rolled oats: loads up the texture and fiber
- 1 tbsp baking powder: make sure it’s fresh so you get a nice rise
- 1 tsp ground cinnamon: gives everything a cozy warmth
- 1/4 tsp salt: makes all the taste pop
- Optional—dark chocolate chips: go for 70% or higher if you want rich chocolate
- Optional—walnuts: adds crunch and healthy fats if you’re into that
Step-by-step Directions
- Perfect bake:
- Bake for about 23–28 minutes. Test by sticking in a toothpick—it should come out just about clean, maybe with a little crumb but no wet batter.
- Scoop it in:
- Spoon your muffin batter into the tins—fill them up three-fourths of the way so they’ll puff up nicely.
- Gently mix dry stuff in:
- Stir in the oats, baking powder, cinnamon, salt, and if you want them, walnuts and chocolate chips. Mix only until it’s barely together—if you overdo it, they can turn out heavy.
- Combine the wet things:
- In a big mixing bowl, stir up the bananas, zucchini, almond milk, vanilla, almond butter, maple syrup, and either the egg or your favorite vegan sub. Blend until you’ve got a mostly smooth but a bit chunky mix.
- Get the oven set:
- Heat your oven to 375°F or 190°C. Get your muffin pans ready with nonstick spray or paper liners, so you don’t have to worry about sticking later on.
My daughter, who usually runs from anything with zucchini, gobbles these up without a second thought. It’s honestly wild how veggies can disappear into something the whole family wants to eat.

Storing Tips
Stash your muffins in a sealed container at room temperature and you’re good for up to four days. Toss them in the fridge, and they’ll easily last the whole week without drying out. If you want to freeze them, let them cool completely and stick each one in a freezer bag. You can keep them there for up to three months. When you want one, let it thaw in the fridge overnight or nuke it for a few seconds for a warm treat anytime.
Delicious Twists
Switch things up depending on what you’ve got. Try grated carrots instead of zucchini for a sweeter, more colorful spin. No almond butter? Use peanut butter or sunflower seed butter, especially if you’re dealing with nut allergies. For extra flavor, toss in dried apple pieces or tangy dried cranberries—they add a cool chewy kick.
Serving Inspo
Enjoy these muffins warm with a bit of almond butter or a spoonful of unsweetened applesauce for a filling breakfast. They pair great with a fruit smoothie or a glass of milk when you need a balanced snack. Go all out and top them with vanilla ice cream or frozen yogurt for dessert. They’re also super for picnics and hikes—they travel without turning into a mess.
Frequently Asked Questions
- → What’s a vegan egg substitute for this?
Mix 1 tablespoon of flaxseeds with 3 tablespoons of water. Let it sit till thickened, then use it as a replacement.
- → Can I swap zucchini with something else?
Sure thing! Try grated carrots or even apples. Just know it might change the texture and flavor a bit.
- → How long should I bake these?
Bake them in a preheated 190°C oven for 23 to 28 minutes. They’re good to go when a toothpick comes out clean.
- → What’s the best way to store these muffins?
Keep them fresh in an airtight container in the fridge, or freeze them for longer storage.
- → Can I toss in extra goodies?
Sure! Sprinkle in some nuts, dark chocolate chips, or dried fruits to mix it up to your taste.