Print

Zucchini Banana Muffins with Oats: 7 Irresistible Secrets Recipe

Zucchini Banana Muffins with Oats: 7 Irresistible Secrets Recipe
Print Recipe

★★★★★

5.1 from 20 reviews

Delicious and moist Zucchini Banana Muffins with Oats, perfect for a healthy snack or breakfast. These muffins combine the natural sweetness of ripe bananas with the freshness of grated zucchini and the heartiness of rolled oats, resulting in a nutritious treat packed with fiber and flavor.

Ingredients

Scale

Wet Ingredients

  • 1 cup grated zucchini
  • 1 cup mashed ripe bananas
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the muffins evenly.
  2. Mix Zucchini and Bananas: In a large bowl, combine the grated zucchini and mashed ripe bananas, mixing well to evenly distribute the moisture and flavor.
  3. Add Oats, Flour, Sugar, and Oil: To the zucchini and banana mixture, add the rolled oats, all-purpose flour, sugar, and vegetable oil. Stir until just combined.
  4. Whisk Eggs and Leavening Agents: In a separate bowl, whisk together the eggs, baking powder, baking soda, salt, and vanilla extract until well blended and slightly frothy.
  5. Combine Mixtures: Pour the egg mixture into the wet ingredients bowl and gently fold until everything is just blended; avoid overmixing to keep muffins tender.
  6. Fill Muffin Tins: Spoon the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full.
  7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • For extra moisture, you can substitute half of the oil with unsweetened applesauce.
  • Ensure zucchini is grated finely and excess water is squeezed out to prevent soggy muffins.
  • Add nuts or chocolate chips to the batter for added texture and flavor.
  • These muffins freeze well; store in an airtight container for up to 3 months.
  • Use gluten-free oats and flour to make this recipe gluten-free if desired.

Nutrition

Keywords: zucchini banana muffins, healthy muffins, oat muffins, breakfast muffins, vegetarian snacks

Find it online: https://freshrecipehub.com/zucchini-banana-muffins-with-oats-7-irresistible-secrets-recipe/