Description
Soft, hearty Cinnamon Zucchini Banana Muffins made with ripe bananas, grated zucchini, oats, whole wheat flour, maple syrup, flax eggs, and warm cinnamon. These dairy-free muffins are perfect for breakfast, snacks, and meal prep.
Ingredients
Scale
- 1 cup mashed very ripe bananas, about 2 large bananas
- 1 cup grated zucchini, measured before squeezing
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water
- 1/4 cup avocado oil or another neutral oil
- 1/3 cup maple syrup
- 1/4 cup unsweetened dairy-free milk
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts, optional
- 1/4 cup mini dairy-free chocolate chips, plus more for topping if desired
Instructions
- Preheat the oven to 350°F and line a standard muffin pan with 10 paper liners.
- Stir the ground flaxseed and water together in a small bowl, then let the mixture thicken for about 5 minutes.
- Grate the zucchini, place it in a clean kitchen towel, and squeeze firmly until most of the moisture releases.
- Mash the ripe bananas in a large mixing bowl until mostly smooth.
- Add the thickened flax mixture, oil, maple syrup, dairy-free milk, and vanilla to the bananas, then whisk until combined.
- Add the whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon to the same bowl.
- Stir gently until the dry ingredients just disappear, being careful not to overmix.
- Fold in the squeezed zucchini, walnuts, and mini dairy-free chocolate chips.
- Divide the batter evenly among 10 prepared muffin cups, filling each nearly full.
- Top with extra walnuts or chocolate chips, if desired.
- Bake for 22 to 24 minutes, or until the tops look golden and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 15 minutes before serving.
Notes
- Squeeze the zucchini very well so the muffins bake up fluffy rather than dense.
- Use very ripe bananas with brown spots for the best sweetness and moisture.
- Do not overmix the batter after adding the flour.
- Store cooled muffins in an airtight container in the refrigerator for 4 to 5 days.
- Freeze muffins for up to 1 month and reheat in the microwave or a low oven.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 15
- Sodium: 233
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 5
- Cholesterol: 0