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.
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!