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Three harvest zucchini muffins on a counter with faux fall leaves and decor scattered nearby.
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3.25 from 20 votes

Harvest Zucchini Muffins

Gluten-free harvest zucchini muffins feature oats, bananas, applesauce and walnuts. These wholesome muffins are whole grain and naturally sweetened.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yield: 18 muffins

Ingredients

  • 3 cups old-fashioned rolled oats
  • ¼ cup walnuts, finely chopped (optional)
  • 1 tablespoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 3 ripe bananas
  • 2 large eggs
  • ¼ cup honey (see notes)
  • 2 small zucchini, grated and excess water squeezed out
  • ½ cup unsweetened applesauce
  • ½ cup milk of choice
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
  • Mix the dry ingredients (oats through salt) together in a large bowl.
  • Separately, mash the bananas and mix the remaining wet ingredients in a small bowl (bananas through vanilla extract). Stir until well combined.
  • Stir the wet ingredients into the dry ingredients and mix until well-combined.
  • Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
  • Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Notes

Oats: I use old-fashioned rolled oats in this recipe. (Make sure yours are certified gluten-free if that's needed.) You could also use quick oats but I don't recommend steel cut oats. They won't soften enough as they bake.
Sweetener: You can substitute agave or maple syrup for the honey, and use flax eggs, to make these muffins vegan.
Add-ins: You could also add in some raisins, dried cranberries or chocolate chips for this recipe as a fun extra.
Storage: These muffins will keep at room temperature for 2 days. After that, as with all baked recipes that have banana in them, I recommend you move them to the refrigerator. The muffins will keep there for another 2-3 days. You can also freeze them for up to 6 months.

Nutrition

Serving: 1muffin | Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 125mg | Fiber: 2g | Sugar: 7g
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