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.
Made these exactly as written and they are amazing! Will be on repeat here. Thanks for an awesome recipe!
I’m so glad you love them – we make them a ton in the summer, especially!
Should you drain the zucchini after shredding?
Hi Hanna! I usually do not for this recipe. That said, water content in zucchini can vary widely, so if you feel your shreds are super wet, feel free to squeeze between paper towels or a kitchen towel.
Made these yesterday and they turned out delicious! I did not have the following ingredients on hand: coconut oil, applesauce, or the flour mentioned. So I substituted in what I had: olive/sunflower seed oil, 1 extra egg, 3 tbsp of ground flax, 1 cup cassava flour, 1/2 cup almond flour. The texture is like how something baked with cake flour tastes. The muffins are super moist too. Can’t tell they are GF. Great recipe, thanks!
I’m so glad you were able to make this recipe work with what you had on hand! Thank you so much for your feedback and recipe rating!
These were amazing !
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.
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!
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!
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!
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!!
I think that could work! Watch them more carefully at the end if using butter as they’ll brown up faster on top.
Do you know how long to bake if I make in a loaf pan??
Thank you. Can’t wait to try this recipe
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!
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.
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.
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!