plate of muffins with text that reads zucchini raspberry muffins

Naturally sweetened with bananas and raspberries, these muffins make a great breakfast, brunch, or snack. Experiment with different berries or go berry-less to pair with a savory dish.

These muffins are so easy to make it almost feels like cheating. The immersion blender is one of my favorite kitchen tools, and it’s great for prepping batter. Bonus: clean-up is easy!

Equipment & Ingredients

Hop down to the recipe below for exact amounts.

  • Equipment: grater, 2 mixing bowls, immersion blender
  • Dry ingredients: quick oats, baking powder, cinnamon, nutmeg
  • Wet ingredients: olive oil, bananas, vanilla
  • Add-ins: grated zucchini, fresh raspberries

Video Overview

Let’s Start Baking!

Preheat oven to 375°F (190°C).

Cut ends off your zucchini.

close up of a zucchini being grated into a bowl
bowl of grated zucchini

Grate zucchini into a bowl and set aside.

bowl of oats with baking powder, cinnamon, and nutmeg.

Set aside 1 cup of your oats.

Add dry ingredients into a large mixing bowl: oats, baking powder, cinnamon, and nutmeg.

bowl of oats with banana and eggs

Add wet ingredients: olive oil, bananas, eggs, and vanilla.

photo of muffin batter being blended with an immersion blender

Using an immersion blender, blend all ingredients into a smooth batter.

If you don’t have an immersion blender, you could use a traditional blender. If using that method, you might find it easier to blend the dry and wet ingredients separately to avoid creating a mixture that’s too thick to blend.

bowl of muffin batter with grated zucchini and raspberries on top

Add remaining oats, grated zucchini, and fresh berries.

photo of two hands mixing a bowl of muffin batter

Stir gently to combine ingredients until uniform in consistency and texture.

muffin pan with a hand scooping muffin batter into one of the muffin cups

Scoop batter into lightly oiled muffin pan.

baked muffins in the muffin pan

Bake at 375 for 25-30 minutes or until golden brown and cooked through.

plate with three baked muffins


Video & Recipe Recap

muffin with zucchini and raspberry

Zucchini Raspberry Muffins

Gluten free and lightly sweetened with banana and berries, these simple-to-make muffins make a great breakfast or snack.
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Dessert, Side Dish, Snack
Cuisine American
Servings 12
Calories 169 kcal


  • grater
  • 2 mixing bowls
  • immersion blender


Dry Ingredients

  • 3 cups oats divided into 2 and 1 cup portions
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Wet Ingredients

  • 1/4 cup olive oil 4 tbsp
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp vanilla


  • 1 zucchini grated (1 ½ cups)
  • 1 ½ cup fresh raspberries


  • Preheat oven to 375°F (190°C).
  • Grate zucchini into a small mixing bowl and set aside.
  • Set aside 1 cup of your oats.
  • Add remaining 2 cups oats and baking powder, cinnamon, and nutmeg to bowl.
  • Add olive oil, bananas, eggs, and vanilla.
  • Use immersion blender to blend all ingredients until you’ve formed a smooth batter.
  • Add remaining oats, grated zucchini, and raspberries.
  • Stir gently to blend ingredients. Mix until batter is uniform in texture and consistency.
  • Spoon batter into lightly oiled muffin pan.
  • Bake at 375 for 25-30 minutes or until muffins are cooked through and golden brown.


Keyword Gluten-Free, Healthy Snack

Nutrition Information

Serving Size: 1 muffin

Servings: 12

Amount per serving:
Calories 169
Total Fat 6.9g
Saturated Fat 1.3g
Cholesterol 41mg
Sodium 20mg
Total Carbohydrate 23.7g
Dietary Fiber 4.2g
Total Sugars 4.9g
Protein 4.8g
Vitamin D 4mcg
Calcium 62mg
Iron 1mg
Potassium 346mg

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