Healthy Zucchini Banana Muffins
These healthy zucchini muffins are both vegan and gluten-free. They're a great way to use up extra zucchini from your garden because they store so well. Even kids love these muffins and don't notice the zucchini.
Ingredients
- 2 ¼ cups gluten-free flour
- 1 cup of brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 3 tbsp almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini very well-drained
- ¼ cup non-dairy milk
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 12 muffin pan with muffin liners, or lightly grease your pan with coconut oil if you prefer to avoid using paper liners.
- In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt).
- Add the mashed banana, almond butter, vanilla extract, and non-dairy milk. Stir well to combine.
- Add the shredded zucchini to the batter. Be sure to squeeze excess moisture out of the zucchini first. Stir just until combined (a few lumps are ok!).
- Divide the batter evenly between the 12 muffin cups.
- Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Let the muffins sit in the pan to cool for around 10 minutes before removing them.
- If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Notes
If your kids will try to pick out the bits of zucchini, you can purree it first before adding it to the batter.
Nutrition
Serving: 1gCalories: 188kcalCarbohydrates: 37gProtein: 4gFat: 3gPolyunsaturated Fat: 2gSodium: 173mgFiber: 2gSugar: 17g
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