Zucchini Banana Muffins (gluten-free)

Tender mouthfuls of sweet veggie-packed muffins are perfect for your easy Sunday brunch. These muffins have 1 full cup of shredded zucchini! I just LOVE sneaking veggies in for breakfast. 

During the summer, fresh local zucchini is so easy to find! When you can locate local ingredients, use them! They are more nutrient dense because they didn't have to travel across the country in a truck to make it to your table. Not only are you doing you body good with all these body-healthy ingredients you're also helping support your local community. That is a serious win-win!

Top these babies with vegan butter, ghee or almond butter! YUM!

Zucchini Banana Muffins

Zucchini Banana Muffins (gluten-free)

You need:

  • 1 ½ flax egg
  • 1 ½ TBSP flaxseed meal
  • 3 ¾ TBSP water
  • 1 heaping cup shredded zucchini with water pressed out
  • 1/3 cup mashed ripe banana
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ cup unsweetened coconut yogurt
  • ¼ cup date sugar (or coconut sugar)
  • ½ tsp fine sea salt
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ cup unsweetened plant-based milk (almond, cashew, flax, etc)
  • 2/3 cup traditional gluten-free oats
  • ½ cup almond flour or almond meal
  • 1 cup + 2 TBSP gluten-free flour (I used King Arthur)
  • ¼ cup chopped raw walnuts

Get cooking:

  1. Make the flax egg: combine the flaxseed meal and water in a small bowl. Set aside to thicken.
  2. Preheat oven to 375 degrees
  3. Grease or add liners to a 12-cavity muffin tin
  4. Finely shred or grate the zucchini. Transfer to a kitchen towel or multiple layers of paper towels. Squeeze, squeeze more, squeeze again! Get all the water out of that zucchini! You should have 1 ¼ cup of shredded zucchini after this process.
  5. To a medium bowl, add the flax egg and mashed banana. Stir to incorporate.
  6. Add the olive oil, maple and coconut yogurt. Whisk thoroughly.
  7. Add the sea salt, baking soda, cinnamon and whisk again.
  8. Add the plant-based milk and zucchini, whisk again!
  9. Add the oats, almond meal and gluten-free flour to the bowl. Stir until everything just comes together.
  10. Fill the muffins tins with batter nearly to the top of each cavity.
  11. Sprinkle over the chopped walnuts.
  12. Bake for 32-36 minutes until the muffins are golden brown. Insert a toothpick into the center of a muffin- if it comes out clean- the muffin is done!
  13. Let the muffins cool over a wire rack.
  14. These muffins will keep on the counter in a container for several days or freeze for a great breakfast or snack down the road!

This recipe was adapted from Minimalist Baker's Banana Walnut Muffins! Thanks, Dana!!!