Oatmeal Chocolate Chip Zucchini Muffins

Oatmeal Chocolate Chip Zucchini Muffins

These lightly sweetened, gluten-free, 100% whole-grain Banana Zucchini Oatmeal Cups make the perfect afternoon snack or breakfast on-the-go.

Portion Fix Containers: (1 muffin) 1 yellow, 1 green, 1/2 purple, 1 tsp

Yields: 16 muffins


  • 3 small over-ripe bananas (about 1 cup, mashed)
  • 2 small zucchinis (2 cups grated, don’t squeeze water out – I use my food processor)
  • 1/2 cup almond milk (any milk will work)
  • 1 tsp vanilla extract
  • 1/4 cup almond butter
  • 1/4 cup pure maple syrup or honey
  • 1 egg
  • 3 cups old-fashioned oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp fine sea salt
  • Optional add-ins: 1/4 cup mini chocolate chips
  1. Preheat oven to 375 F.
  2. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and egg, stirring to combine.
  4. Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
  5. Spoon mixture into muffin cups, filling to the top.
  6. Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!