I’ve left a few guessing what the secret ingredient is in the recipe.

Maybe I’m a bad dietitian, but I just can’t do the spiralized zucchini noodle thing INSTEAD of pasta. I like zucchini on it’s own, but I can’t do with it replacing all the tasty carbohydrates in my diet. Without some carbohydrates I’m afraid I would be left feeling deprived.

I bought a bunch of zucchini with the intention of spiralizing it (read: instagram made me do it). However I thought incorporating it into a baked good was a better idea. This moist vegetable goes so nicely in a baked good!

I did my usual meal prep this Sunday – which I had to slightly rush through because we were attending a Hindu wedding celebration in the evening. It was gorgeous – I couldn’t believe the detail that was put into everything. Nothing like I’ve ever seen before. Anyways, it was not a problem to get this recipe done in a short amount of time. The prep for this recipe took about 10 minutes, and the rest of the time was spent in the oven. Easy peasy!


I encourage you to try out the recipe, but keep your family guessing with what the secret ingredient is. No one in my family was able to guess it 😉

Zucchini Banana Walnut Muffins

  • Servings: Makes 16 muffins
  • Difficulty: Easy
  • Print

A perfect gluten-free, high protein snack or meal addition.


  • 2 cups oat flour, packed
  • 1/2 cup chia seeds
  • 1/2 cup raw stevia
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1.5 cup zucchini, grated
  • 1 banana, mashed
  • 2/3 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup walnuts


  1. Preheat your oven to 350 F and line 16 muffin tins with paper liners.
  2. In a large bowl, mix together dry ingredients – oat flour, chia seeds, stevia, baking soda, salt and cinnamon.
  3. In a small bowl, mix together wet ingredients – milk, eggs and vanilla extract.
  4. Add grated zucchini and mashed banana to dry ingredients. Mix together and then slowly add wet ingredients. Mix until well combined.
  5. Pour batter into each muffin tin, filling about 2/3 of the way full. Top with walnuts.
  6. Bake for 25-30 minutes or when an inserted toothpick comes out clean. Allow to cool before eating.

Nutrition Per Muffin
Calories: 210 Fat: 7 g Carbohydrate: 31 g Fibre: 5 g Protein: 8 g


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