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5 from 4 votes

Flourless Zucchini Mini Muffins

These poppable Flourless Zucchini Mini Muffins are packed with hearty oats, freshly grated zucchini and banana--perfect for snacking or a quick breakfast on the go!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12
Author: Lorie Yarro


  • 1 large ripe banana mashed
  • 1 egg or flax egg
  • 1 cup shredded zucchini
  • 1 1/2 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup maple
  • 1/4 cup oil (coconut or canola are best)
  • 1/4 cup milk (regular or dairy free)
  • 1 T cinnamon
  • 1/4 tsp salt
  • 1/3 cup raisins
  • 1 1/2 tsp vanilla extract


  • Preheat oven to 350°F.
  • In a food processor or blender, combine banana, egg, milk, maple, and vanilla and blend until smooth.
  • In a small bowl combine and stir all dry ingredients.
  • Add the wet ingredients into the dry ingredients and stir to combine.
  • Fold in raisins and zucchini and stir to combine.
  • Pour into lined or lightly greased mini muffin pan and bake for about 20 minutes or until you can poke with a toothpick and no residue is left.
  • Allow to cool completely and store in an airtight container.


Feel free to add in pecans, walnuts or other add ins you may like!