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Gluten-Free Zucchini Banana Muffins: Delicious and Easy Healthy Recipe

Gluten-Free Zucchini Banana Muffins
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Delicious and easy healthy recipe for gluten-free zucchini banana muffins.

Ingredients

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  • 2 ripe bananas, mashed
  • 1 cup grated zucchini
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the mashed bananas, grated zucchini, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts or chocolate chips.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 3 months.
  • Feel free to substitute the honey with agave syrup for a vegan option.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-zucchini-banana-muffins-recipe/