Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Enjoy as a tasty gluten-free snack or breakfast!
Honey, I baked!
Did I ever tell you that my Dad came home every Friday night from work with a special treat for my brothers and me? For years and years and years. Sometimes it was a pack of Mambas (remember those? #yum) other times in was a new VHS tape (HA!), or heck even a pack of gum. Just something to remind us how much he loved and thought about us.
Well, Healthier Zucchini Banana Bread Muffins are my Friday treat for all of you! Because nothings says “love you, mean it!” like muffins. Well those and head massages, Pancheros queso, and unloading the dishwasher, but today we’re specifically talking squishy, just sweet enough, healthier, gluten-free muffins.
Watch How to Make Them!
Healthy Zucchini Banana Bread Muffins
I love the idea of starting traditions for my kids. Moments they’ll remember and memories they’ll cherish for their entire lives, like I had growing up. Friday night treats from my Dad, summer stops at the ice cream shop, and competing for top spot on the chore chart every week. What can I say, the urge to deep clean has been with me from the beginning.
I’m not sure if you’d quite call it a “tradition” but something I hope both Lincoln and Cameron grow up knowing is spending time with me in the kitchen. I can’t – make that won’t – say cooking with your kids is always fun, because holy moly flour and four year olds are a wicked combination, but it’s a great chance to practice patience and really connect with your children.
Recently the L Man and I made these gluten-free Healthier Zucchini Banana Bread Muffins and they were a total hit. Not only because he got to lick the maple syrup bowl, but also because they are so, so delicious despite a few sneaky swaps.
I started with this Taste of Home recipe then halved the white sugar and oil, replacing some of it with pure maple syrup and coconut oil, respectively, added more shredded zucchini, plus a splash of vanilla and plenty of cinnamon to create an honest to goodness TREAT that nobody would ever guess are gluten-free, number one, but also a little bit healthier.
Whether you make these muffins with your kids, for your kids (nothing better then surprising your guys with a home baked snack when they get home from school, right?) or simply as a snack to savor with a cup of coffee or tea during “me time” – I know you’ll just love them!
Start by whisking together 2 eggs, 1/2 cup sugar, and 2-1/2 Tablespoons pure maple syrup (not pancake syrup) in a large bowl until smooth. Add 1/2 cup mashed banana, which is about 1 medium-sized banana, 1/4 cup each unsweetened applesauce and melted coconut oil, and 1 teaspoon vanilla then whisk until smooth. Set the bowl aside.
In another bowl, stir together 1 teaspoon cinnamon, 3/4 teaspoon each baking soda and baking powder, 1/2 teaspoon salt, and 1-1/2 cups gluten-free flour WITH binder – most packages will say “measure for measure”, “cup for cup” or “1:1”. I use King Arthur Gluten-Free Measure for Measure Flour for all my GF baking needs – LOVE this product!
Mix the dry ingredients into the wet ingredients in two batches, then fold in 1 cup shredded zucchini, which is roughly 1 small zucchini, or 1/2 medium zucchini. I used my food processor to shred the zucchini, but a box grater works fine too.
Fill lined muffin tins 3/4 of the way up with batter then bake for 17-18 minutes at 350 degrees. 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!
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
- I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
- Recipe adapted from Taste of Home.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I used whole wheat flower instead and turned out really really good.
Holy. Smokes! I just made these. They are hands down the best GF baked item I have ever made in my 3 years of life as a celiac. I’m completely mind blown right now. Thank you so much for this recipe!!
Super ! Bsked in toaster oven in papered cups inset 2nd pan to protect from bottom burning. Zuc eas bitter so added a shake of alspice ,mixed with cinnamon etc. Keep apt cool(er) and Happy resurt Thank you!!..[used a 12 item 1;1 flour blend PG PREMIUM GOLDFLAX…MILLER FARM ]
This recipe is amazing! I made them for a baby shower and they were devoured so fast I didn’t get to try them. Then I made another batch for home and my picky 2 and 4 year olds devoured them. This recipe is definitely a keeper! Such great flavor! Thanks for creating this healthy alternative.
I’m so glad you love them, Emily!! They are a huge favorite at my house too. :)
Have you ever tried making this recipe in a 9×5 pan instead of muffins?
Just made these for the first time this afternoon. My five year old and 18 month old devoured them for snack time. This recipe is definitely a keeper for a mama who is always looking for something a little healthier to feed my kids! We may or may not have added some mini chocolate chips to the batter as well, which makes the healthier a bit more questionable this time. :)
I love healthier zucchini banana bread muffins. Thanks this post!
I’d never liked zucchini bread, but decided to try it for some family members, and this is the best recipe I’ve ever tried! The bananas-zucchini combination gives it such a good flavor and they are perfectly moist.
I figured these would taste good but they were REALLY good! So easy to make, my toddler helped. And so so yummy! The batch only lasted two days and I am making them again. Going to try them with white wheat flour and see how they are!
My daughter and I made these muffins and they are awesome!! I added raisins to half of them and liked that addition. Thanks for giving us healthier options that taste yummy!
My daughter made the recipe. They were very addictive! We enjoyed them. She used the zucchini that I shredded from the garden last summer then froze. She drained the zucchini but I think she should have put the zucchini on a paper towel and dried it out. I didn’t think the muffins were ever going to get done. They were almost too moist. However, they got ate up.
I made these over the weekend and they came out awesome!! Thanks for the recipe!
So glad to hear it, Caitlin! Thanks so much for your review!
Hi! Question – do you think I could sub the gluten free flour for regular or whole wheat flour?
I think AP flour would work just fine!