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13) Banana Zucchini Breakfast Cookie Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup mashed ripe bananas about 2 medium
  • 1 cup grated zucchini squeezed dry
  • 1/2 cup brown sugar packed
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour or 1:1 gluten-free blend
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup rolled oats
  • 1/3 cup chocolate chips or chopped nuts optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or use silicone liners.
  2. Whisk banana, zucchini, brown sugar, oil, egg, and vanilla until combined.
  3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Stir in oats.
  4. Fold dry ingredients into wet until just combined. Fold in chips or nuts if using.
  5. Divide batter into muffin cups, filling about 3/4 full. Sprinkle extra oats on top if desired.
  6. Bake 18–22 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack.