Zucchini Oat Mini Muffins

We took our muffins on the go for a balanced snack – paired them with some fruit, carrots and black beans.

We usually eat dinner early in our house, and tonight was an exceptionally early dinner. You know those days… when you just can’t wait until bedtime. The trouble was, after dinner we had some time to spare. The kiddos were playing nicely together, so I decided to whip up this batch of easy muffins – they include one of my favorite vegetables, zucchini, and some fruit, banana, which acts as the sweetener. I added in a little almond flour for a boost of nutrition and you have a winning snack all around!

Zucchini Oat Muffins


  • 1 zucchini, grated (put zucchini in a clean towel and squeeze out as much water as you are able)

  • 2 ripe bananas, mashed

  • 1 egg

  • 1 tsp vanilla

  • 1 cup oats

  • 1/2 cup flour (we used almond, but any flour will work)

  • 1/4 tsp cinnamon

  • 1/4 tsp baking powder


  1. Pre-heat oven to 350 F

  2. Add first four ingredients and mix well

  3. Add the remaining ingredients and mix until well incorporated

  4. Spray a mini muffin tin with non-stick spray and add about 2 tbsp mixture into each tin

  5. Bake for 15-20 minutes or until cooked through and enjoy!