The Best Zucchini Oatmeal Muffins
These easy zucchini oatmeal muffins are soft, naturally sweetened, and toddler-approved! Made with oats, banana, and hidden veggies, they’re perfect for baby-led weaning, snacks, or busy mornings.
Equipment
- grater
Ingredients
- 1 cup shredded/grated zucchini about 1 large zucchini
- 1 cup rolled oats GF if needed
- 1 cup almond flour or oat flour
- 2 eggs or sub with flax eggs
- 1 mashed banana
- ½ cup plain Greek yogurt can sub with dairy-free yogurt or another mashed banana
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt optional
- ¼ cup blueberries or chocolate chips optional mix-in
- 2 tablespoon chia seeds
Instructions
- Set oven to 350°F (175°C) and line or grease a muffin tin. Then, in a large bowl, mash banana. Whisk in egg, Greek yogurt, vanilla extract, and shredded zucchini.
- Add almond flour, oats, baking powder, baking soda, cinnamon, and chia seeds. Stir to combine.
- Stir in any mix-ins, then divide into muffin cups.
- Bake for 14–17 minutes until set. Let cool before removing.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Feel free to add 1-2 tablespoon of maple syrup, coconut/brown sugar, or other sweetener for added flavor.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
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