These zucchini bread pancake mini muffins are a healthy summertime breakfast treat or snack! They’re made with simple, whole food ingredients and come together quickly and easily.

Zucchini Bread Pancake Mini Muffins - Daisybeet

What do you do when you can’t decide between pancakes and muffins? Pancake muffins! We adore pancake mini muffins in our house. They’re the perfect treat to snack on during the 3 PM slump, or for a fun and easy breakfast.

These zucchini bread pancake mini muffins are the perfect way to use up extra summertime zucchini you might have in your garden. Add in your favorite zucchini bread mix-ins to make them extra special.

This recipe couldn’t be easier to make. You’ll make the batter in a blender, then stir in shredded zucchini. Pour the batter into mini muffin molds, add toppings, and bake.

Zucchini Bread Pancake Mini Muffins - Daisybeet

What’s in zucchini bread pancake mini muffins?

  • Oats: Instead of white flour, we use oats in this pancake recipe. When blended with the other ingredients, they get ground up into a flour.
  • Bananas: There is no refined sugar in these pancake mini muffins. Bananas provide natural sweetness. Choose ripe bananas with spotty brown peels.
  • Eggs: Eggs provide structure and stability to the batter. If you are vegan, flax eggs should be a fine substitution.
  • Zucchini: The star ingredient!
  • Soy milk: This adds moisture to the pancake batter. You can use any milk you have on hand.
  • Lemon juice: Just 2 tsp mixed with the soy milk adds a buttermilk flavor to this recipe.
  • Cinnamon: This spice adds classic zucchini bread flavor to the batter.
  • Vanilla extract
  • Salt
  • Baking powder
Zucchini Bread Pancake Mini Muffins - Daisybeet

Tips for making this recipe perfectly

Blend the batter until completely smooth. For authentic pancake texture, you don’t want any chunks of oats or banana left in the batter. Make sure it’s completely smooth and creamy before mixing in the zucchini.

Use ripe bananas. There is no added sugar in this recipe, so you want sweet bananas. Ripe bananas with brown spotted peels are perfect.

Spray mini muffin tin with cooking spray. If you skip this step, the pancake mini muffins will stick and be difficult to remove. You could also try using mini muffin liners.

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Zucchini Bread Pancake Mini Muffins - Daisybeet
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Zucchini Bread Pancake Mini Muffins (Gluten Free)

These zucchini bread pancake mini muffins are a healthy summertime breakfast treat or snack! They’re made with simple, whole food ingredients and come together quickly and easily.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: ~30 pancake mini muffins
  • Category: breakfast
Scale

Ingredients

  • 2 ripe bananas
  • 2 large eggs
  • 1/2 cup unsweetened soy milk
  • 2 tsp lemon juice
  • 1 1/2 cup oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup shredded zucchini
  • Toppings of choice: I used mini chocolate chips and blueberries
  • Maple syrup, for serving

Instructions

  1. Preheat oven to 415F. Spray mini muffin tins with cooking spray (I used coconut oil).
  2. Add bananas, eggs, soy milk, lemon juice, oats, cinnamon, salt, vanilla extract, and baking powder to a high powered blender. Blend on high for 30 seconds – 1 minute, until batter is completely smooth.
  3. Transfer batter to a mixing bowl. Stir in shredded zucchini.
  4. Drop about 1 tbsp batter into each mini muffin mold, filling about 3/4 full.
  5. Sprinkle on toppings if using.
  6. Bake for 9-11 minutes, until a toothpick comes out completely clean.
  7. Let mini muffins cool for 5-10 minutes, then use a knife around the edges to remove from the pan.
  8. Serve with pure maple syrup for dipping!

Notes

  • Will keep well in the fridge for 3-5 days in an airtight container.

Keywords: pancake mini muffins, zucchini bread pancake, gluten free

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Zucchini Bread Pancake Mini Muffins - Daisybeet