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 15-20 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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