Gluten-Free Oat Flour Banana Zucchini Muffins

Prep: 10 minCook: 20 min9 muffinsmediumAmerican
Oat Flour Banana Zucchini Muffins with Chocolate Chips

These wholesome muffins combine the natural sweetness of ripe bananas with moisture from grated zucchini, creating tender, flavorful treats. Made with oat flour blended from rolled oats, they offer a hearty texture and nutty flavor that pairs beautifully with warm cinnamon and optional chocolate chips. The zucchini adds extra nutrition while keeping the muffins incredibly moist, and you won't even taste it. Perfect for breakfast, snacks, or lunchboxes, these muffins are naturally sweetened and made with simple, wholesome ingredients. They're great for using up ripe bananas and sneaking vegetables into a treat everyone will love.

VegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

Yield: 9 muffins
  • 2 cups rolled oats
    oat flour1 1/3 cups

    Skip blending step if using pre-made oat flour

    Full guide →
  • 3 ripe bananas, mashed
  • 1 cup grated zucchini, about 1 small zucchini
  • 2 large eggs
  • 2 Tbsp avocado oil
    melted coconut oil1:1

    Works well but may add slight coconut flavor

    Full guide →
  • 1 tsp pure vanilla extract(optional)
  • 1 tsp lemon juice
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ tsp ground cinnamon
  • ⅝ cup chocolate chips(optional)
    dried fruit2/3 cup

    Try raisins, cranberries, or chopped dates

    Full guide →

Instructions

  1. 1

    Preheat oven to 350 degrees Fahrenheit and line muffin tin with 9 muffin papers

  2. 2

    Pour rolled oats into high-speed blender and blend until flour forms, about 20 to 30 seconds on high power

  3. 3

    Mash bananas in large mixing bowl until creamy

  4. 4

    Grate zucchini using box grater and measure out grated zucchini

  5. 5

    Transfer grated zucchini to bowl with mashed bananas along with eggs, vanilla extract, oil, and lemon juice and mix until well-combined

  6. 6

    Add oat flour, baking soda, sea salt, and ground cinnamon to bowl with wet ingredients and mix until well-combined

  7. 7

    Stir in chocolate chips if using

  8. 8

    Transfer batter into lined muffin pan, filling almost all the way up with batter

  9. 9

    Bake on center rack for 20 to 25 minutes or until muffins test clean

  10. 10

    Remove from oven and allow to cool for at least 30 minutes before removing muffin papers

Tips

Tip 1

Use very ripe bananas with brown spots for maximum natural sweetness and easier mashing.

Tip 2

Squeeze excess moisture from grated zucchini with paper towels to prevent soggy muffins.

Tip 3

Don't overmix the batter once flour is added to keep muffins tender.

Good to Know

Storage

Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Make Ahead

Batter can be prepared and refrigerated overnight. Baked muffins freeze well for up to 3 months.

Serve With

Serve at room temperature or slightly warmed with coffee, tea, or milk.

Common Mistakes

Watch

Don't overbake or muffins will be dry - test with toothpick at 20 minutes.

Watch

Avoid overmixing batter to prevent tough, dense muffins.

Substitutions

rolled oats→
oat flour1 1/3 cups

Skip blending step if using pre-made oat flour

Full guide →
avocado oil→
melted coconut oil1:1

Works well but may add slight coconut flavor

Full guide →
chocolate chips→
dried fruit2/3 cup

Try raisins, cranberries, or chopped dates

Full guide →
Find more substitutions →

FAQ

Can I make these without chocolate chips?

Absolutely! The muffins are delicious plain or you can substitute with nuts, seeds, or dried fruit for variety.

How long do these muffins keep?

Store covered at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Can I taste the zucchini in these muffins?

No, the zucchini is very mild and primarily adds moisture. The banana and cinnamon flavors are dominant.