Zucchini Banana Muffins {Gluten-Free, Vegan}
A gluten-free vegan muffin that both kids and adults will love! Grated zucchini and mashed banana come together to provide natural sweetness, volume, and moisture for a nutritious and delicious baked good. Enjoy one for breakfast or a snack. These muffins are also nut-free.
Equipment
- box grater
- Mixing bowls
- Hand beater or stand mixer
- whisk
- muffin tin
Ingredients
- 1 cup dairy-free milk of choice I used unsweetened almond milk
- ½ cup mashed banana from about 2 medium ripe bananas
- ¼ cup melted coconut oil
- 2 tablespoon ground flax seeds
- 1 teaspoon vanilla extract
- 2 cups gluten-free oat flour
- 1 cup brown rice flour
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1½ to 2 cups grated zucchini from about 1 medium zucchini, squeezed dry
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a medium mixing bowl, whisk together the dairy-free milk, mashed banana, coconut oil, ground flax and vanilla extract. Whisk until combined and creamy and set aside.
- In another large bowl, or bowl of a stand mixer, combine the gluten-free oat flour, brown rice flour, coconut sugar, baking powder, cinnamon, and sea salt. Stir to combine.
- Pour the wet ingredients into the bowl with the dry mixture. Beat until a muffin batter is formed. Let the batter rest for 15 minutes
- Transfer the batter to the cups of the muffin tin, filling each one all of the way to the top. Bake 22 to 25 minutes until a toothpick inserted in the center comes out clean, or the internal temperature reaches at least 180 degrees F (between 180-200 degrees).Allow the muffins to slightly cool in the muffin tin (10 minutes), before transferring to a cooling rack for about an hour.