Recipe: Zucchini Oat Muffins

June 1, 2016

When life hands you extra large zucchini that don't fit in your produce drawer...make muffins! 


Seriously zucchini can be a solo act or sneak in any food and make it better. Zucchini is my religion . 


These muffs are perfect. Sweetened with bananas (I recommend over-ripe), fiber filled with flax and oats, and ready to party with all the fixins ( I chose chocolate chips, but anything else you wanna throw in would work lovely!) 


Lets cut to the chase, shall we? 😉


Zucchini Oat Muffins

Makes 12 | 15 min prep | 25 min cook


2 tbsp ground flaxseed or chia seeds + 6 tbsp water (in place of 2 eggs)

¼ cup nut butter

3 medium over-ripe bananas

1 cup grated zucchini (more won't hurt)

½ cup milk of your choice

1 tsp vanilla extract

2 cups old-fashioned oats

1 cup sprouted flour

1 tbsp baking powder

1 tsp cinnamon

¼ tsp salt

Optional add-ins such as chocolate chips, nuts, raisins, seeds


  1. Preheat oven to 375F. Spray a muffin tin with cooking spray

  2. Stir flax + water in large bowl.

  3. Add  bananas to flax mixture and mash with a fork. Add grated zucchini, almond milk, vanilla extract, and nut butter, stirring to combine.

  4. Add oats, baking powder, cinnamon, salt, and add-in's of choice. Stir until just combined.

  5. Spoon mixture into muffin cups, filling to the top. ( You will likely have leftover batter - do as you wish!)

  6. Bake for 22-25 minutes. Store muffins in an air-tight container and place in the fridge. 











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