Tasty banana oat muffins

Featured in Warm bread with golden crust.

Make super easy, delicious muffins with ripe bananas, oats, and zucchini. These soft treats are just the right mix of sweetness and lightness. A vegan substitute is explained for added flexibility, and you can throw in extras like almond butter, maple syrup, or chocolate chips if you want. Perfect for a quick breakfast or nourishing snack, they’re simple to prep ahead, freeze, or store in the fridge to savor anytime.

alicia in the kitchen
Updated on Thu, 19 Jun 2025 16:17:15 GMT
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Delicious muffins with bananas, oats, and zucchini | tasteofsavor.com

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.

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Rich oat, zucchini and banana muffins | tasteofsavor.com

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.

Bananes courgettes muffins

Soft muffins with oats, ripe bananas, and grated zucchini. Vegan option available.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
By: Alicia

Category: Breads

Difficulty: Easy

Cuisine: International cuisine

Yield: 16 Servings (16 muffins)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 1/4 cup (65 ml) almond butter
02 1/4 cup (65 ml) maple syrup
03 1 cup (250 ml) [about 3 small bananas] mashed ripe bananas
04 1 egg or 1 tablespoon flaxseed mixed with 3 tablespoons water for a vegan option
05 1/2 cup (125 ml) almond milk or any milk you prefer
06 1 teaspoon vanilla extract
07 2 cups (500 ml) (roughly 2 small zucchinis) grated zucchini
08 3 cups (750 ml) old-fashioned rolled oats
09 1 tablespoon baking powder
10 1 teaspoon ground cinnamon
11 1/4 teaspoon salt

→ Optional Ingredients

12 1/4 cup (65 ml) dark chocolate chips
13 1/4 cup (65 ml) chopped walnuts

Instructions

Step 01

Set your oven to 375°F (190°C). Coat muffin tins with non-stick spray or pop in some paper liners.

Step 02

Grab a large bowl and combine the mashed bananas, grated zucchini, milk, vanilla, almond butter, maple syrup, and the egg (or vegan substitute). Stir it all together thoroughly.

Step 03

Toss in the oats, baking powder, cinnamon, salt, and optional additions if you’re using them. Stir until everything’s nicely blended.

Step 04

Scoop the batter into your prepared muffin tins, filling almost to the top. You’ll end up with 16 muffins, needing two trays, or you could make it into a loaf if you’d like.

Step 05

Bake for about 23–28 minutes. They're done when a toothpick poked into the center comes out clean.

Step 06

These freeze well! Or put them in an airtight container in your fridge—they'll stay fresh for about a week.

Notes

  1. For a dairy-free option, stick with plant-based milk. You can tweak the sweetness by adding more or less maple syrup to match your taste.

Tools You'll Need

  • Large mixing bowl
  • Wooden spoon or spatula
  • Muffin tin
  • Oven
  • Non-stick spray or paper liners

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes nuts (almond butter, walnuts)
  • Contains oats, which might have traces of gluten depending on the brand

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 6 g
  • Total Carbohydrate: 20 g
  • Protein: 4 g