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I’ve been searching for the perfect zucchini muffin recipe for a month now. I tried a bunch of different ones, but they either tasted too much like zucchini (not exactly what I was going for, haha) or had way too much baking powder. So, I decided to create my own!

This recipe is super easy because you get to skip the hassle of grating zucchini by hand. Instead, you just toss it in the blender with ripe bananas, which means no mashing either—win-win! The result is a perfectly sweet, moist muffin that the kids absolutely love. In fact, I usually double this recipe because they disappear so fast!

These muffins have become my go-to snack for busy days, especially when we’re rushing off to gymnastics. They’re also a lifesaver for keeping the baby happily occupied while we watch the older kids tumble around. If you’re looking for a healthy, delicious snack that’s easy to make, you’ve got to try these Zucchini Banana Oat Muffins!

Check out the full recipe below!

Zucchini Banana Oat Muffins

These Zucchini Banana Oat Muffins are naturally sweetened with ripe bananas and packed with nutritious ingredients like zucchini, rolled oats, and hemp hearts. They’re soft, flavorful, and perfect for a quick breakfast or snack. Plus, they’re made with simple, whole-food ingredients you can feel good about. This recipe makes 15 muffins.
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Prep Time 8 minutes
Cook Time 20 minutes
Course Breakfast

Equipment

  • Vitamix
  • Muffin Tins
  • Silicone Muffin Liners

Ingredients
  

  • 3 cups rolled oats
  • 1/2 cup water
  • 1/4 cup peanut butter
  • 1 medium zucchini chopped into a few pieces
  • 4 ripe bananas
  • 2 tbsp hemp hearts
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • A sprinkle of salt

Instructions
 

  • Preheat the Oven: Turn on the oven to 350°F (175°C). Prepare muffin pans with silicone molds or paper baking cups.
  • Blend Wet Ingredients: In a Vitamix or high-powered blender, blend the bananas, water, chopped zucchini, and peanut butter until smooth.
  • Combine Dry Ingredients: In a large bowl, mix the rolled oats, hemp hearts, baking powder, cinnamon, and salt.
  • Mix It All Together: Pour the blended mixture into the bowl with the dry ingredients. Stir until well combined.
  • Fill the Molds: Fill the muffin molds all the way full with the batter. This recipe makes 15 muffins.
  • Bake: Place in the oven and bake for 20-25 minutes, or until the tops are golden and firm to the touch.
  • Cool and Enjoy: Let the muffins cool for about 10 minutes before removing them from the molds.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for a few days or frozen for longer storage. Perfect for busy mornings or a healthy snack on the go!
Keyword Muffins, Zucchini

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