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!
