Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Enjoy as a tasty gluten-free snack or breakfast!
“These are delicious. I don’t love to bake, but the recipe was easy to follow. My husband said they were good without even knowing it had zucchini.”
My kids love to help out in the kitchen and I…like it…too?
To be honest, combining little ones and an open flame isn’t always my favorite, but baking is something we love to do together – especially when Healthier Banana Bread Muffins are on the menu!
Watch How to Make Them
Healthier Gluten-Free Muffin
While my kids love mixing, measuring, then devouring a sweet and tender muffin, I love that the recipe is virtually fool proof, so if half the measuring spoon of whatever ingredient lands on the countertop instead of inside the mixing bowl – it’s going to be ok.
I also love that these muffins contain HALF the white sugar and oil of similar recipes, and are packed with shredded zucchini.
Sweetened and made tender by the addition of mashed banana, pure maple syrup, and unsweetened applesauce, this is a muffin recipe you can feel good about baking and feeding to your family.
Perfect for breakfast, snack time, and every moment in between!
How to Store and Freeze
- To store: Cool the muffins completely then store in an airtight container on the counter for up to 3 days. Or, store in the refrigerator for up to 5 days.
- To freeze: Cool the muffins completely then place inside a Ziplock freezer bag, suck out the air, and freeze for up to 3 months. Thaw in the refrigerator.
How to Make this Recipe
Step 1: Combine the wet ingredients.
Start by whisking together eggs, granulated sugar, and pure maple syrup in a large mixing bowl until smooth.
Add a medium-sized mashed banana, unsweetened applesauce, melted coconut oil, and vanilla extract then whisk until smooth. Set the bowl aside.
Step 2: Combine the dry ingredients.
In another bowl, stir together cinnamon, baking soda, baking powder, salt, and your favorite gluten-free measure-for-measure baking flour blend.
Step 3: Combine the wet and dry ingredients.
Mix the dry ingredients into the wet ingredients then fold in shredded zucchini.
I use the grating disc on my food processor, but the large side of a box grater works great too!
Step 4: Bake the muffins.
Fill paper-lined muffin tins 3/4 of the way up with batter then bake for 17-18 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean.
The result? Soft and squishy, perfectly sweet muffins that nobody will know were made just a little bit healthier! I hope you love this recipe as much as we do – enjoy!
More Gluten-Free Baked Goods
- Gluten Free Zucchini Bread
- Gluten Free Pumpkin Muffins
- Gluten Free Banana Bread
- Gluten Free Strawberry Muffins
- Gluten Free Cinnamon Rolls
- Gluten Free Pumpkin Bread
- Baked Oatmeal Cups
Equipment
Ingredients
- 2 large eggs
- 1/2 cup sugar
- 2-1/2 Tablespoons pure maple syrup, not pancake syrup
- 1/2 cup mashed ripe banana, ~1 medium-sized banana
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted and slightly cooled
- 1 teaspoon vanilla
- 1-1/2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon cinnamon
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded zucchini
Directions
- Preheat oven to 350 degrees then line a muffin tin with liners and set aside.
- In a large bowl, whisk together eggs, sugar, and maple syrup until smooth. Add mashed banana, unsweetened applesauce, coconut oil, and vanilla then whisk until smooth.
- In a separate bowl, stir together gluten-free flour, cinnamon, baking powder, baking soda, and salt then add to wet ingredients in 2 batches, stirring until the flour is just combined before adding the second batch. Add shredded zucchini then fold to combine.
- Scoop batter into lined muffin tins, filling them 3/4 of the way full (I use an ice cream scoop) then bake for 17-18 minutes, rotating the muffin tin halfway through, or until a toothpick inserted into the center comes out clean. Let muffins cool in tin for 3-4 minutes before removing to a cooling rack to cool completely. Store in an airtight container on the counter for 2-3 days and/or freeze in a Ziplock freezer bag.
Notes
- Recipe adapted from Taste of Home.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
What would you suggest if wanting to omit the bananas? I love fresh bananas, but just have never cared for bananas baked in anything.
Hi Becca! The bananas act as both a binder and sweetener in this recipe. I wouldn’t recommend replacing them for this particular recipe.
I made banana bread muffins just this morning! These look a little lighter and healthier. :) Question: can you explain the chore chart a bit more? I’m looking for a way to get my kids more involved with chores. Thank you!
My Mom made a chart that was on the fridge and each day you could earn sticky stars for chores like making the bed, picking up your clothes/bringing clothes down to the laundry, clearing your plate, etc. Then there were chores that were harder/worse that you could earn more stars for – picking up after the dog, vacuuming, dusting, etc. The child with the most stars at the end of the week won a prize – special treat, book, date with Mom, etc! :)
awesome! thanks!!
Hi Kristin! No question, these are a winner. In fact, you are almost always in my kitchen. Your recipes are epic. Your stories about what’s happening at your house/community and travels are (insert the best words you can think of) and I love your blog. Anyway, I digress. My grandchildren are going to love these veggie muffins. I ate three right out of the oven!…..well, when they cooled down a bit. Thanks for making my days happier and easier. best, Jan
Oh my goodness – you are too kind, Jan! I love that you made these for your grandkids – I hope they loved them!!
These look great, but do you have any suggestions to use in place of applesauce? I’d love to avoid all the calories of oil, but my boyfriend is allergic to pectin, so applesauce is out. Thanks – we love your recipes! Everything I’ve tried has been a hit in our house
Oh bummer! You could use 1 cup oil and maybe increase the amount of maple syrup just a touch to account for missing the slight sweetness of the applesauce.
What kind of oil would you suggest? Would this be an increase to the coconut oil, or 1 cup of oil (canola, vegetable, etc.) in addition to the coconut? Thanks!
The flavor in these was perfect! And they were so fluffy and moist- more than most gluten-free baked goods. So delicious!
Yesss!! Music to my ears. Thanks so much for your review, Kalley!
I would love it if a picture was attached to the “print recipe” feature. It’s really a chore at present to put a picture with the recipe — and as they say, a picture is worth a thousand words. Could a small picture be placed on the ‘print recipe’ feature? I would love that — your recipes are so healthy and so good!
Hi Dona! I totally understand where you’re coming from! I actually used to have a small image accompanying the recipe in the print out but got complaints that it was wasting people’s ink, unfortunately. :/
These look like a perfect project for me and my almost three year old! Question-I’ve never had banana bread before (I know!), are these super banana-y or more a hint of banana? Thank you so much and keep the awesome recipes coming!
I wouldn’t say they’re “slap you in the face” banana-y, but if you have a banana aversion, they probably wouldn’t fly. I hope you and your little one enjoy them if you end of making!!
Your recipe looks fantastic.
Smart to swap to some more healthy ingredients, cant wait to try them. Thank you Kristin,
Thanks Nicci – hope you love them!
Can you use olive oil or canola oil instead of coconut oil?
Canola oil is fine!
Girrrrrrl, this came at the perfect time! I was just thinking this morning I would love to bake something on this cold day and I have leftover zucchini in the fridge that I need to use. I quickly made these muffins and have already eaten 2! Thank you for the delicious recipe.
P.S. I have been reading your blog for some time now (pre-Lincoln) and a lot of your recipes are staples in my household, especially the oatmeal chocolate chip cookies which I make for every. gathering. and. they. get. swallowed. up. every. time! Please keep the recipes coming!
Oh my word, I am SO glad you already gave them a try! And you got it, girl! No shortage of recipes to send your way! :)
I love everything about this post from your treasured stories to the yummy looking muffins.
Thanks Shirley!
Could you recommend a substitute for the GF cup for cup flour? I have the King Arthur “all-purpose” GF one, and would like to use it up first before buying another. Those muffins look great. Thanks
Hi Rie! I haven’t tested these muffins with a flour blend that doesn’t include a binder so I can’t say for sure. I do love that all purpose mix for breading foods, thickening soups and sauces, etc and always keep it on hand too!
Kristin, I have friends who recommended Bob’s Red Mill G.F. measure for measure flour, and it has the xanthan gum already in it for the binder.
Have you used Trader Joe’s gluten-free flour? I’ve been kind of avoiding gluten-free flours in favor of oat flour, almond flour, coconut flour etc. But at some point, tapoica flour only takes you so far. The trader joe’s one seem like it had a decent amount of whole grains in it, maybe more comparable to a whole wheat flour? Have you tried it?????
I haven’t! I actually don’t shop at Trader Joe’s because they don’t carry certified gluten-free products (to my knowledge – let me know if I’m mistaken!) and with flour products, especially, I get very nervous about using non certified!
I have celiac and occasionally shop Trader Joe’s for certain items. My favorite thing is that Trader Joe’s carries GF oats that are grown in a dedicated field and processed in a gluten free facility. Where I live they’re about $4 for a two pound bag. I use so many oats for granola, energy bites, oatmeal bars, etc and I haven’t been able to find GF oats at that price elsewhere. I stock up when we travel near a Trader Joe’s.
This is good to know, Joni! I use purity protocol oats from Gluten-Free Harvest (http://www.glutenfreeoats.com/) but I’ll check these out too!
I’ve tried the Trader Joe’s GF flour but unfortunately it does not have any binders in it. I learned this the hard way when I tried to make some gluten-free pumpkin chocolate chip bars and they totally fell apart because the flour didn’t have any binders in them. The flour is great for non-baking needs, though!