This delicious gluten free zucchini muffin recipe will help you add more veggies to your diet! The recipe also swaps mashed banana in place of eggs, and uses dairy-free milk, too! You’re sure to love these easy vegan/vegetarian and dairy free zucchini muffins.
Ingredients
- 2 1/4 cups gluten free flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 Tbsp peanut butter
- 1 smashed overripe banana
- 1 1/2 cups shredded zucchini, drained well
- 1/4 cup almond milk or other non-dairy milk
How to make gluten free Zucchini Muffins
First, you’ll want to combine all your dry ingredients in a large bowl. This includes the gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Next, add your wet ingredients: the peanut butter, banana, and almond milk.
Finally, squeeze the excess moisture from your shredded zucchini, and add it to your batter. Mix just until everything is combined well.
Divide your batter evenly between your 12 muffin cups. Line with paper cups or use a greased or nonstick muffin pan if you prefer.
Bake your muffins at 400° Fahrenheit for 15-20 minutes- just until they’re golden brown on top and a toothpick inserted in the center comes out clean.
Gluten Free Banana Zucchini Muffins
These Gluten Free Zucchini Muffins are the perfect healthy breakfast! Even better? They're dairy free and vegan/vegetarian, thanks to the banana and dairy-free milk substitutions!
Ingredients
- 2 1/4 cups gluten free flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 Tbsp peanut butter
- 1 smashed overripe banana
- 1 1/2 cups shredded zucchini, drained well
- 1/4 cup almond milk or other non-dairy milk
Instructions
- Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
- In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
- Add the mashed banana, peanut butter, vanilla extract, and almond milk. Stir well to combine.
- Add the shredded zucchini to the batter. Stir until just combined- a few lumps are ok!
- Divide the batter evenly between the 12 muffin cups.
- Bake muffins for about 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Let muffins cool for 5 minutes, then remove to a rack to cool completely.
- Store leftover muffins covered at room temperature for 2 days, in the fridge for 4 days, or freeze leftover muffins for up to 3 months.
Notes
Be sure to squeeze the excess moisture from your zucchini before you add it to the batter!
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 176mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 4g
These nutrition facts are an estimate.
Are Zucchini Muffins Healthy?
“Healthy” is such a subjective term! However, compared to many other muffin recipes, these vegan zucchini muffins have relatively low calories and sugars added, but have higher amounts of protein, fiber.
How long do I bake Zucchini Muffins?
These zucchini muffins bake for 15-20 minutes at 400 degrees Fahrenheit. Since each oven could have a slightly different heat setting, look for golden brown tops of your muffins.
You can check if they’re done by inserting a clean wooden toothpick into the center. Your muffins are fully cooked if the toothpick comes out clean without gummy batter residue.
How many calories are in a Zucchini muffin?
This particular zucchini muffin recipe has approximately 192 calories with the ingredients used. However, it’s important to double check your specific brands of ingredients, as calorie counts vary between brands.
Can I freeze Zucchini Muffins?
Absolutely! To freeze your zucchini muffins, cool them completely and transfer them to an airtight freezer safe container.
You can keep frozen muffins for about 3 months in your freezer. There are many ways to thaw a frozen muffin, but my favorite is to simply leave them out at room temperature for about an hour.
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