Gluten Free Banana Zucchini Muffins
Chocolate Chip Banana Zucchini Muffins – Blender Recipe
Gluten Free Zucchini Muffins made with Oat Flour
This banana zucchini muffins recipe is a deliciously sneaky way to fit more veggies into your day! Easy, sweet, satisfying gluten free zucchini muffins that you can make in the blender, perfect for kids and toddlers (and adults, of course).
Zucchini can seem like a strange muffin addition, but those who’ve tried zucchini muffins before know the truth. You can’t even taste the zucchini, it actually adds a nice bit of moisture, and you’re getting a secret dose of vegetables—in a muffin!
Honestly, these banana zucchini muffins are just as sweet and satisfying as any homemade banana bread. I promise, you can’t even taste the zucchini, and neither will your kids…Between the sweet bananas and chocolate chips, these gluten free zucchini muffins just taste like moist, fluffy, YUM.
Most importantly for me, this recipe is both nutritious and so EASY. The base batter is totally flourless, made using oats instead of a refined flour, and it’s completely blendable. Simply portion into muffin tins, bake, and you’ve got whole grain, gluten free zucchini muffins ready in just 30 minutes!
Healthy Banana Zucchini Muffins Ingredients
Banana Zucchini Muffins Batter
1½ cups oats
⅓ cup peanut butter (or nut/seed butter of choice)
¼ cup honey
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
⅓ cup chocolate chips
⅔ cup grated zucchini
(optional: ⅓ cup chopped walnuts)
The ingredients for this banana zucchini muffins recipe are pretty straightforward, and there is some flexibility in terms of substitutions. But, not everything can be changed or substituted.
- Oats—these are essential to this gluten free zucchini muffins recipe, but you can use rolled or quick cooking, whatever you have.
- Bananas—my personal favorite and preferred form of fruit “puree” to use in baking recipes, and arguably a must-have for a BANANA zucchini muffins recipe…
- Eggs—another essential ingredient for this recipe; I have not attempted the recipe with a vegan egg substitute so I cannot speak to how they would turn out.
- Peanut Butter—or any nut/seed butter you prefer!
- Honey—or maple syrup, or agave.
- Mix Ins—the grated zucchini is another must-have (this being a gluten free ZUCCHINI muffins recipe and all…) but you can include other muffin mix-ins like chocolate chips, walnuts, or anything you like.
How to Make Gluten Free Zucchini Muffins
I designed these banana zucchini muffins as a blender recipe, so everything except the mix-ins just goes straight into the blender! Add all of the batter base ingredients and blend it all until smooth. Once it’s ready, you can stir in your grated zucchini and mix-ins of choice.
If you’ve never made gluten free zucchini muffins like these, grating the zucchini itself is pretty simple. It’s just like grating cheese! Slice one of the ends off of your zucchini and use a cheese grater to grate it into shreds, until you’ve got ⅔ cup. I also recommend gathering up your grated zucchini in clean paper towels and giving it a gentle squeeze to remove excess moisture.
For my mix-ins, I went with chocolate chips, but chopped walnuts would be delicious, too! I just stir those mix-ins into the batter along with the grated zucchini, then scoop the batter straight out of the blender and into a greased muffin tin. (You could also bake these banana zucchini muffins into mini muffin tins if you prefer!)
Finally, all that’s left to do is pop the tin into the oven at 350°F (180°C) and bake for 16-20 minutes, until a toothpick comes out clean. Once they’re done, allow to cool completely before trying to remove them from the muffin tin.
And simple as that, you’ve got gluten free zucchini muffins ready to pack for lunches, on-the-go mornings, or travel snacks! A delicious balance between fuel-filled snack and satisfying treat, that kids and adults alike are sure to love.
Easy Bento Box Lunch Ideas for Kids – Pescatarian & Vegetarian
Healthy Banana Zucchini Muffins
Banana Zucchini Muffins Batter
- 1½ cups oats
- 2 bananas
- 2 eggs
- ⅓ cup peanut butter, or nut/seed butter of choice
- ¼ cup honey
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup chocolate chips
- ⅔ cup grated zucchini
- ⅓ cup chopped walnuts, optional
- Preheat oven to 350°F (180°C).
- Add all ingredients to a blender, except for mix ins, and blend until smooth. Stir in chocolate chips and grated zucchini.
- Portion batter into a greased muffin tray. (I use an ice cream scoop to help with portioning.) Sprinkle additional oats on top.
- Bake for 16-20 minutes, until a toothpick comes out clean. Allow to cool before removing from muffin tin.
- Store in a plastic bag or airtight container at room temperature for 5-7 days.
- Yields 12 muffins
- 1 flax egg = 1 Tbsp flaxseed meal + 2½ Tbsp water
- Mix to combine and let rest 5-10 minutes to thicken.
- Prepare TWO flax eggs for this recipe! (2 Tbsp flaxseed meal + ⅓ cup water.)