Healthy, Gluten-Free Zucchini Banana Muffins {grain-free, dairy-free, refined sugar-free, & vegan options}

Grain-free, gluten-free, dairy-free, and refined sugar-free; now if that doesn’t scream healthy I don’t know what does. Make a dozen of these healthy, zucchini banana muffins for a quick, on-the-go breakfast or carb-crazed afternoon snack.

Remember a couple weeks ago when I posted on Facebook and Instagram that I had a bunch of bananas turning brown and I needed your help deciding which recipe to create? Well the winning vote was zucchini banana muffins. The 3 ingredient instant fix cookie was a close second. So I decided to make both recipes.

I’m sharing the healthy, gluten-free, grain-free, dairy-free, and refined sugar-free zucchini banana muffins this week; but no worries, the 3 ingredient instant fix cookie will be coming your way in a couple weeks.

I must say I’m pretty proud of how both recipes turned out! These muffins are so moist and the perfect on-the-go breakfast. Not to mention a delicious and healthy way to satisfy that 3pm carb craving. As for the instant fix cookie, well let’s just say I didn’t end up making too many cookies because I mostly ate the dough — best egg-free cookie dough ever!

Muffins are one of my favorite baked goods to have on hand. In fact if the muffin man had a daughter, I would be her. You know how I always have a gallon bag of balls in my freeze for snacking. Similarly, I always have a large glass tupperware filled with muffins in my fridge for on-the-go breakfasts and well, more snacking.

I bake them often and in many varieties, my favorites include: sweet summertime Blueberry Egg and Oat Muffins, savory sweet potato, Brussel sprout and turkey sausage egg muffins, kid-approved Banana Chia Oat Muffins, and now these scrumptious zucchini banana muffins. 

So I realize zucchini’s aren’t really in season {at least here in MN}, but I’m all about sneaking in veggies whenever I can and spiralized zucchini fit well here. Besides, come August anyone with a garden will be giving zucchini’s away by the handfuls so this is a great recipe to pull out later this summer too.

Made with ripe bananas, coconut flour, zucchini, eggs, coconut oil, walnuts, and a little honey and cinnamon these muffins cover all the healthy bases — fruits, veggies, complex carbs, protein, and healthy fats. It’s the zucchini, banana and coconut oil that make them so moist and delicious.

ps – get all the details on how to spiralize zucchini here, from the inspiralized guru ali. and if you don’t have a spiralizer you can simply use a peeler or thinly julienne the zucchini.

Want to make these already delicious zucchini banana muffins even more delicious? Top them with a little nut butter and/or raw honey. Yum!

Make a dozen or two and store leftovers in an air-tight, glass container in the fridge for up to one week, or freeze them. That is if you have leftovers. My husband and I had no problem devouring a dozen of these muffins in less than 3 days.

They just fly out of the fridge as they are the perfect quick and easy, grab-n-go snack. And as family friendly as it gets, kids love them!

Tell me, what’s your favorite way to use over-ripe bananas? Comment below to share your recipe. 

healthy, gluten-free zucchini banana muffins

 

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Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

Make a dozen of these healthy, zucchini banana muffins for a quick, on-the-go breakfast or carb-crazed afternoon snack. Grain-free, gluten-free, dairy-free and refined sugar-free.

Author: lindsey, nourish move love

Recipe type: muffins

Serves: 12

Ingredients

• 3 bananas {2 very ripe and 1 medium ripe for optional topping}
• ½ c coconut flour
• ¼ c raw honey {substitute pure maple syrup to make vegan}
• 1 small to medium sized zucchini, shredded or spiralized
• 4 eggs {substitute 3 flax eggs to make vegan}
• 1 tsp vanilla
• 1 tbsp cinnamon
• 4 tbsp coconut oil
• ½ c walnuts
• optional: 1 tbsp nut butter and 1 tsp raw honey for topping

Instructions

1. Preheat oven to 400 degrees.
2. Mix all ingredients together very well in a large bowl. I used my kitchenaid mixer but you can use a hand mixer, spatula or hands.
3. Spray or coat muffin tin with coconut oil. Or use muffin cups.
4. Spread mixture evenly into muffin tin or cups.
5. Option to top muffins with additional banana slices and dash of cinnamon.
6. Bake at 400 degrees for approximately 18 minutes, until muffins are golden brown.
7. Remove from oven and let cool.
8. Serve with optional nut butter and/or honey toppings; or store for later.

Notes

*grain-free, gluten-free, dairy-free, refined sugar-free, and vegan options.
**store leftovers in air-tight glass container in the fridge for up to one week, or freeze.

3.5.3208

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