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!
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!
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Healthier Zucchini Banana Bread Muffins
Description
Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Pair with coffee or tea for a tasty, gluten-free snack or breakfast idea!
Ingredients
- 2 large eggs
- 1/2 cup sugar
- 2-1/2 Tablespoons pure maple syrup
- 1/2 cup mashed ripe banana (about 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 “measure for meausure” or “cup for cup” flour
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Dana 05.11.2020
These were amazing !
Abbi 04.18.2020
Could you sub honey for the maple syrup? Also, my gf flour blend doesn’t have a binder so I usually add a 1/2 tsp (or so) of xanthum gum to the recipe depending on what I’m baking.
Christy 08.14.2019
These turned out great. Thanks! FYI I used a gluten free blend without a binder and it was perfect. I did find my batter a little runny so I added half a cup of almond flour for some protein. Will definitely make again!
Annie Nugent 07.15.2019
I used a fresh apple in place of apple sauce and I removed the excess moisture from the Zucchini (squeezed in a kitchen towel) I also used a flax egg in place of egg and also doubled the recipe. The flour I used was Namaste Organic 1:1 GF flour I found that the recipe had more moisture than I would have liked to next time I will omit the oil as I don’t believe it is necessary for the muffin to turn out tasty! The is a great base recipe that I will continue to use. As a General Rule with my GF baking I find that the pre baking consistency needs to be more like a cookie dough than a cake or muffin batter or else the end product can be a little chewy/gummy!
Kari 06.01.2019
My boys (almost 8 and 5.5) have a rating system for new foods they try- thumbs up, thumbs middle, or thumbs down. These muffins inspired an addition to the system… thumbs off the charts! They loved them. Yay for making a trest healthier and sneaking in some veggies!We have been gluten free for 2 months and have relied heavily on your recipes. Thank you so much!
J 05.10.2019
Thanks for posting this recipe. I have been looking for a zucchini banana muffin (gluten free) recipe. I am wondering if you can substitute either ghee or butter for the coconut oil. Do you think it would still work? Thanks!!
Kristin 05.13.2019
I think that could work! Watch them more carefully at the end if using butter as they’ll brown up faster on top.
Lori shecter 01.31.2019
Do you know how long to bake if I make in a loaf pan??
Thank you. Can’t wait to try this recipe
Kristin 02.01.2019
Hi Lori! I haven’t tested this in a loaf pan so I can’t say for sure. Let me know if you give it a try though!
Courtney 01.26.2019
These were incredible. Closest thing to regular flour muffins I’ve ever tasted! My almost two year old approves. He has a coconut allergy so I subbed canola oil.
Haley Simpson 09.18.2018
These are seriously AMAZING! My 18 month old son can attest to this statement as he is currently devouring his second muffin. :) The only thing I did differently with this recipe was swap out the regular sugar for coconut sugar just to make it a little bit healthier for my toddler. The best part though??? He doesn’t even realize he’s eating veggies. Love it! Thanks Iowa Girl Eats for another delicious recipe that we will definitely be making again.
Lyn 08.26.2018
Hi! Looking for a recipe like this so I’m excited to try it. Was hoping to on Sunday (26th of August) and would be super grateful if you could let me know how to adjust the recipe so I can leave out the straight sugar. Thanks so much!
Kit Custer 08.15.2018
I used whole wheat flower instead and turned out really really good.
Alyssa 08.10.2018
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!!
Marci 07.29.2018
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 ]
Emily 04.27.2018
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.
Kristin 05.01.2018
I’m so glad you love them, Emily!! They are a huge favorite at my house too. :)
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JenK 04.09.2018
Have you ever tried making this recipe in a 9×5 pan instead of muffins?
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[…] Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Pair with coffee or tea for a tasty, gluten-free snack or breakfast idea! […]
Elise 03.29.2018
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. :)
40 of the BEST Light & Easy Gluten Free Recipes | Easy Healthy Recipes Using Real Ingredients 03.16.2018
[…] Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Pair with coffee or tea for a tasty, gluten-free snack or breakfast idea! […]
Maria 02.20.2018
I love healthier zucchini banana bread muffins. Thanks this post!