Gluten-free Banana Zucchini Bread Muffins Recipe! An Instant Family Favorite!

I can say with great confidence that these Gluten-free Banana Zucchini Bread Muffins are a huge favorite at my house! I happened upon them when searching for healthy, filling options for my son to take for his school lunches.

All of his food issues, combined with his seemingly unreasonable and ever-changing food likes and dislikes sometimes leave me feeling like I want to tear my hair out.

But we make things work. With a bit of creativity and a lot of cooking from scratch, I’ve come up with healthy, allergy-friendly meals and snacks so that my immunologically inferior children don’t starve. These amazing Banana Zucchini Bread Muffins are gluten-free, egg-free, dairy-free, and nut-free and they taste AMAZING! They’re also much lower in added sugar than traditional banana zucchini bread.

*As a side note, for another delicious allergy-friendly muffin, check out my Gluten-free, Sugar Free Muffins!

Seriously, this is probably the number 1 requested treat at my house. Everyone loves them. I usually make a double…or quadruple…batch and they are gone in a matter of days. As a huge bonus, they also freeze really well.

I have to confess. In perfecting this recipe I have to admit that I ruined an entire quadruple batch (insert facepalm right here).

Admittedly, gluten-free banana zucchini bread muffins aren’t the easiest muffins in the world to make. Hello! I grew up on muffins, brownies, and cakes from boxes. I was actually having a conversation with my bonus mom just the other day about how I was in my mid-twenties when I discovered that you could make brownies from scratch.

Anywho, my point was, when making these muffins, do NOT be tempted to add in sunflower seeds, and if you absolutely must (you know, to sneak a little extra protein in), keep it to less than 1/4 cup…and make sure they’re not salted sunflower seeds. I added a whole cup of mixed salted and raw unsalted sunflower seeds to a batch, and it was just all kinds of wrong. My youngest and least picky child was the only one who’d eat them.

As long as you avoid well-meant errors of the protein-adding kind, these gluten-free Banana Zucchini Bread Muffins will be amazing!

Gluten-free Banana Zucchini Bread Muffins

Gluten-free Banana Zucchini Bread Muffin Tips

Okay, let’s go over a few tips before we dive into the recipe.

1. Oat flour is soooo easy to make. Got a good blender or food processor? Got oats? Good. They you have all you need to make oat flour. I simply measured out my oats, poured them into my Ninja Blender (which is all kinds of amazing! I’m brand loyal on this one and have never been disappointed.) Turn it on for 20 to 30 seconds and BAM! you’ve got yourself some oat flour.
2. My son isn’t celiac, so we are able to use oats that are not certified gluten-free. It is very important to me to use organic oats, but we also need oats produced in a facility that doesn’t also produce nuts. Let me tell you, that is a TALL order in the food world. If you’re looking for oats that fit that criteria, we love Nature’s Path Old Fashioned Organic Oats. If you are celiac and are looking for organic, certified gluten-free, and produced in a nut-free facility try Nature’s Path Organic Gluten-Free Oats. They’re a bit pricier, but I guess that’s understandable when you’re looking for a unicorn. (*I emailed the brand to verify that they are produced in a peanut/tree nut-free facility.)
3. If you have a fancy schmancy appliance that can finely shred veggies like zucchini, go you! I’m not that cool. If you don’t have an electric food processor and don’t want to shell out the bucks to get one, you can go the inexpensive route and get a manual multi-blade spiralizer. This is the one I have, and I love it!
4. I usually quadruple the batch. Sure it is a lot of zucchini shredding, but these Gluten-free Banana Zucchini Bread Muffins freeze so well that it’s convenient to make a huge batch at once!

Nutrition

Calories

1200 cal

Fat

55 g

Carbs

181 g

Protein

7 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

OhSoSavvyMom.com

Yields 10-12 muffins

Gluten-free Banana Zucchini Bread Muffins

30 minPrep Time

15 minCook Time

45 minTotal Time

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Ingredients

• 2 Cups oats processed into oat flour
• 1/2 Cup gluten-free flour (I love the King Arthur brand for baking)
• 1 Cup lightly compacted, finely shredded zucchini
• 2 ripe bananas
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/4 Cup brown sugar
• 1 tbsp apple cider vinegar
• 1/4 Cup coconut oil

Instructions

• Preheat oven to 350° F.
• Combine dry ingredients in a large bowl and stir to combine.
• Add the remaining ingredients and stir until well mixed.
• Spoon into lined muffin tin. Fill each cup 3/4 full. These muffins only rise slightly.
• Bake at 350° F for 15-18 minutes.
• Remove from the oven and let cool.
• These store well on the counter for up to 4 days. If you make a double, triple, or quadruple batch, the muffins freeze well.
Tip for zucchini
• After shredding the zucchini, place in a fine mesh strainer or double-layered cheese cloth and squeeze as much of the juice out as possible. This may seem odd, but I just ditched the strainer and used my clean hands to squeeze the juice out of handfuls of zucchini. I find this to be the fastest method.

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Oh So Savvy Mom

Doesn’t that just look amazing!

Keep in mind that these Banana Zucchini Muffins are gluten-free, nut-free, dairy-free, and egg-free, so they’re allergy-friendly for most of the top common allergens!