Gluten Free Banana Zucchini Muffins
If you’re on the hunt for a deliciously moist and wholesome treat, look no further than these Gluten Free Banana Zucchini Muffins! Bursting with flavor, these muffins are a perfect way to use up overripe bananas and fresh zucchini. They make for an ideal breakfast, snack, or even a delightful addition to lunchboxes. With a tender crumb and subtle sweetness, you won’t even miss the gluten!
What Makes This Recipe Special
These Gluten Free Banana Zucchini Muffins stand out for several reasons. First and foremost, they are incredibly moist thanks to the combination of bananas and zucchini, which also adds a nutritional boost. The use of 1:1 gluten free flour means you won’t have to compromise on texture. Plus, they’re sweetened naturally with bananas and just a touch of sugar, making them a guilt-free indulgence. The addition of cinnamon provides a warm, comforting flavor that complements both the banana and the zucchini perfectly.
Ingredient List
To make these muffins, you’ll need the following ingredients:
- 2 cups 1:1 gluten free flour (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed overripe banana (about 2-3 bananas)
- 3/4 cup granulated sugar
- 1/2 cup avocado oil, vegetable oil, or another neutral oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini (no need to squeeze out the liquid)
Prep & Cook Tools
To whip up these delightful muffins, gather the following tools:
- Mixing bowls: For combining wet and dry ingredients.
- Whisk: To ensure even mixing of ingredients.
- Rubber spatula: Perfect for folding in the shredded zucchini.
- Muffin tin: For baking the muffins; consider using a non-stick or silicone variety.
- Parchment liners: Optional, but they make for easy cleanup and removal.
Build Gluten Free Banana Zucchini Muffins Step by Step
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins start baking evenly right from the beginning.
Step 2: Prepare the Muffin Tin
Lightly grease your muffin tin with oil or line it with parchment liners to prevent the muffins from sticking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten free flour, cinnamon, baking powder, baking soda, and salt. This step is crucial for ensuring that the leavening agents are evenly distributed.
Step 4: Combine Wet Ingredients
In another bowl, mash the overripe bananas until smooth. Add in the granulated sugar, avocado oil, eggs, and vanilla extract. Whisk until everything is well combined.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 6: Add Zucchini
Fold in the finely shredded zucchini. The batter might look a bit lumpy, but that’s okay! The zucchini will add moisture and flavor.
Step 7: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Gluten Free Banana Zucchini Muffins warm or at room temperature!
What to Use Instead
If you’re looking to make substitutions for any reason, consider the following options:
- Flour: You can use almond flour for a nutty flavor but adjust the liquid ingredients accordingly.
- Oil: Coconut oil can be used instead of avocado or vegetable oil for a hint of coconut flavor.
- Sweetener: Try using coconut sugar or maple syrup for a different sweetness profile.
- Eggs: For a vegan option, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Pitfalls & How to Prevent Them
When baking these Gluten Free Banana Zucchini Muffins, here are a few common pitfalls to avoid:
- Overmixing: Mixing the batter too vigorously can lead to dense muffins. Mix until just combined.
- Too much liquid: If your zucchini is particularly watery, it can affect the batter consistency. Use a fine shredder to control the moisture or minimize the amount added.
- Underbaking: Always check with a toothpick to ensure they are fully baked. If they are underbaked, the center may collapse as they cool.
Storing, Freezing & Reheating
To keep your Gluten Free Banana Zucchini Muffins fresh and delicious, follow these tips:
- Storing: Store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week.
- Freezing: These muffins freeze beautifully! Place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating: To enjoy them warm, simply microwave for about 15-20 seconds or reheat in the oven at 350°F (175°C) for 5-10 minutes.
Gluten Free Banana Zucchini Muffins FAQs
Can I make these muffins vegan?
Yes! You can replace the eggs with flax eggs to make these muffins vegan. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, feel free to increase the granulated sugar by 1/4 cup or add chocolate chips for an extra treat!
Can I add nuts to the batter?
Absolutely! Chopped walnuts or pecans would add a lovely crunch and flavor. Just fold them in with the zucchini!
What should I do if my muffins are too dry?
If your muffins turn out dry, it could be due to overbaking or too much flour. Make sure to measure the flour accurately, and check for doneness a few minutes early.
Wrap-Up
These Gluten Free Banana Zucchini Muffins are not only delicious, but they’re also packed with nutrients from the zucchini and bananas. They are perfect for breakfast, snacks, or even dessert. Whether you’re gluten-free or just looking for a tasty muffin to enjoy, this recipe is sure to impress!
With their moist texture, warm cinnamon flavor, and the perfect amount of sweetness, these muffins are a delightful treat that everyone will love. So grab those overripe bananas and fresh zucchini, and let’s get baking! You won’t regret it.
Gluten Free Banana Zucchini Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your muffins start baking evenly right from the beginning.
- Lightly grease your muffin tin with oil or line it with parchment liners to prevent the muffins from sticking.
- In a large mixing bowl, whisk together the gluten free flour, cinnamon, baking powder, baking soda, and salt. This step is crucial for ensuring that the leavening agents are evenly distributed.
- In another bowl, mash the overripe bananas until smooth. Add in the granulated sugar, avocado oil, eggs, and vanilla extract. Whisk until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in the finely shredded zucchini. The batter might look a bit lumpy, but that’s okay! The zucchini will add moisture and flavor.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Gluten Free Banana Zucchini Muffins warm or at room temperature!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze beautifully! Place them in a freezer-safe bag or container and freeze for up to 3 months.
- For a vegan option, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
