Gluten Free A-Z : Easy Zucchini Breakfast Muffins

There are just 4 ingredients, everything is mixed together in one bowl using only a fork, and the muffins bake in about 10 minutes. No mixer, no complicated instructions, and very little cleanup.

That’s my kind of baking lately! Ok, they are not the prettiest muffin but they are very tasty and moist!

It’s A Muffin Version of My Usual Morning Oatmeal

I usually eat a bowl of oatmeal for breakfast. But there are mornings when I’m rushing to get out the door and don’t feel like stopping to cook it—and then there’s the pot and bowl to wash because my oatmeal always sticks to my pot.

These muffins are basically my bowl of oatmeal in muffin form and are moist and naturally sweet .They are an easy grab-and-go breakfast. I always make them the night before or even keep some in the freezer for convenience.

For those who want this recipe to be gluten-free, you must start with certified gluten-free rolled oats. Although oatmeal is considered gluten-free, oats need to come from fields that have not cross pollinated with fields of wheat growing close by. There are companies that certify that their oats are gluten-free such as Trader Joe’s sells bags of organic gluten-free oats- which is what I use. Quaker Oats and Bob’s Red Mill also sells some packages marked gluten-free. 

One cup of dry rolled oats makes six small muffins, so I usually eat three muffins for breakfast which is equivalent to eating a half cup of dry oatmeal. 

What Makes These Zucchini Muffins So Easy?

All you need to do is mash a ripe banana, add grated zucchini, rolled oats, and a little baking powder, and mix everything together. That’s it.

The banana adds natural sweetness, while the zucchini adds moisture. The oats give these muffins the texture. Did you know that 1/2 cup of dry oats contains 5 grams of protein and 4 grams of fiber? Topped with a little Greek Yogurt (I use vegan Greek Yogurt) and you have a high protein breakfast.

You can also add a handful of chopped walnuts or chocolate chips. There are plenty of ways to change them up.

A Simple Breakfast or Snack

These 4-ingredient zucchini muffins are not only handy for breakfast and they’re also nice to have around for an afternoon snack with a cup of coffee or tea. Kids like them too!

I like recipes that don’t require a lot of preparation, and this one definitely falls into that category. If you have a ripe banana, some zucchini, and rolled oats in the kitchen, you can have a batch of muffins ready in just a few minutes.

And that’s a pretty good way to use up some zucchini!

 HOWEVER if you don’t have or like zucchini, you could omit it and substitute . See my notes at the bottom of the post.

Ingredients

• 1 cup rolled oats (not instant)
• 1 medium-large ripe banana
• 1 cup grated zucchini
• 1/2 teaspoon baking powder
• Optional: chopped walnuts or chocolate chips

Directions

1. Preheat the oven to 360°F.
2. Mash the banana. Place the ripe banana in a medium-sized bowl and mash it well with a fork.
3. Add the zucchini and oats. Stir in the grated zucchini, rolled oats, and baking powder.
4. Mix with a fork. Combine everything until well mixed, but don’t overmix.
5. Add optional ingredients. If you’d like, gently stir in chopped walnuts or chocolate chips.
6. Fill the muffin cups. Divide the mixture evenly among 6 muffin cups. ( I like to use cupcake paper liners too)
7. Bake. Bake for about 10 minutes, or until the muffins are set.

Let them cool for a few minutes before removing them from the muffin pan.

My Notes: 

1. These muffins are gluten-free, dairy-free and oil-free.

2. You could substitute 2 mashed bananas and omit the zucchini

3. You could use 3/4 cup of cooked butternut squash and one banana and omit the zucchini.

4. They freeze well and thaw out quickly.