You won’t feel bad after indulging in these whole grain, gluten-free Banana Zucchini Muffins – promise!!
Hi hi! I’m excited to share these banana zucchini muffins with y’all today – they. are. awesome. I’m not usually a big muffin/pastry kind of girl (okay, aside from the double chocolate chip muffin from the Harbor Town Bakery in Hilton Head), but these muffins are definitely going to be making it into my regular breakfast rotation. These banana zucchini muffins are sweet, but not too sweet – aka you can still feed good about yourself after eating 1 or 3 of them. They pack almost 4 grams of fiber per muffing, along with filling whole grains and even a green veggie! They’re also a super quick grab and go option for those of you who skip breakfast because you “don’t have time”. One of these with a hardboiled egg and piece of fruit, and you’re good to go!
What are you waiting for???
Oh…maybe the recipe. 🙂
- 2 medium ripe bananas, mashed
- 1 medium zucchini, shredded
- ¾ cup almond or peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey, optional
- 1 ½ cups oat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Generous dash of cinnamon
- Pinch of sea salt
- Preheat oven to 350*F. Line or spray muffin tins with oil.
- Place 2 bananas in a large mixing bowl, and mash with a fork. Shred zucchini, squeeze out as much excess liquids as you can, then add to bowl with bananas. Combine bananas and zucchini with almond butter, eggs, vanilla extract, and honey (if using) until well incorporated. In a small bowl, combine oat flour, baking soda, cinnamon and salt together. Add dry ingredients to wet ingredients and mix until just combined.
- Transfer batter to muffin tins and bake for 22-25 minutes, or until toothpick or knife inserted in center comes out clean.
- Allow to cool, then store in the fridge in an airtight container for up to a week. Additionally, you can store in the freezer for up to 6 months.
- If you don’t have ripe bananas, just place unpeeled bananas on a baking sheet and allow to “bake” in preheated oven for 10 or so minutes. Peels will turn black, and bananas will be warm and “ripe” when peeled! GENIUS!!!
- I prefer using Trader Joe’s almond butter or Crazy Richard's peanut butter, because they are both super runny and easy to incorporate in recipes like this, without having to heat it up!
Do you think I could use pumpkin instead of banana and add erythtitol for the sweetener?
Yes, those should both work!
Hi Clara,
Did you change your banana zuchinni muffin recipe? I had been making the other one with the 3 cups of old fashioned oats, 3 bananas & 2 zuchinni and loved it, but can’t remember all the other ingredients and portions. Would you mind posting or sending me the old one?
Thank you!
Hi Emily! Ah!! Yes I did change it, but I’m fairly certain all the remaining ingredients and portions remained the same
Did you grate the zucchini? Can you explain how you shredded it please, and how thin?
Yes i just grated the zucchini with a cheese grater – I don’t think it really matters how thin! Just squeeze out excess water (which I did using a nut milk bag)