Tender little gluten free banana zucchini muffins are moist and delicious from a combination of banana and shredded zucchini. A simple duo of almond and oat flour keeps this recipe entirely gluten free.

Shreds of zucchini are seen in a gluten free banana zucchini muffin.

Easy Banana and Zucchini Muffins

Tuck that ripe banana on your counter into the batter for gluten free banana zucchini muffins for a touch of natural sweetness that perfectly balances the summer squash. Yes, this is another recipe that adds zucchini to sweet baked goods and chances are none will be the wiser! I'd also bet that you won't be able to tell that these are gluten free muffins. My favorite combination of oat and almond flours work together to make a soft, pliable crumb that holds up well to cream cheese, peanut butter, or even nutella!

Muffin Highlights

These sweet little morsels are spiked with cozy ginger and cinnamon, making them a nice bridge between late summer and early fall, though with the addition of the squash you'll still feel firmly in the midst of summer! If you've a garden that's overflowing with summer squash you'll love having yet another recipe to make good use of it. While I indicate using regular zucchini in this recipe, you can use any variety of summer squash you have on hand. Here are a few banana and zucchini muffin highlights:

Keeps well
Naturally gluten free
Not too sweet
Make the recipe as written or stir in some add-ins!
Fantastic use of summer produce

Labeled ingredients for gluten free banana zucchini muffins: almond flour, oat flour, olive oil, brown sugar, zucchini, eggs, ginger, cinnamon, baking powder, baking soda, and salt.

Ingredients Needed

I've included a few ingredient notes below to help you make these banana zucchini muffins. The full ingredient amounts and detailed instructions are in the recipe card at the end of this post.

Oat flour - Naturally gluten free oat flour is a nice, whole grain choice for these muffins. Learn how to make oat flour.
Almond flour - Finely ground almond flour gives the muffins structure and moistness.
Ground spices - Cinnamon and ginger add warmth.
Leavening agents - Baking soda and baking powder create a perfect rise. Make sure your packages are fresh!
Salt - I always use fine sea salt.
Banana - Use a ripe banana to add sweetness and texture. You'll want to use a banana that is bright yellow with some brown spots.
Brown sugar - Light or dark brown sugar is fine.
Olive oil - I use extra virgin olive oil. You could also use avocado oil or vegetable oil.
Eggs - Large eggs are best in these muffins.
Zucchini - No need to peel the zucchini, but wash it first before shredding.

Add-In Suggestions

I happen to find these banana and zucchini muffins flavorful enough as the recipe is written, but if you're like me, you probably also will start thinking about adding a few extras. Here are a few of my favorite add-ins:

Nuts - Similar to my gluten free zucchini bread recipe, these muffins would benefit from a little crunch! I love walnuts, pecans, or pumpkin seeds (technically not a nut, but they fall into this category in my mind).
Chocolate - Yes, chocolate is always welcome! Add 1 cup of semisweet or milk chocolate chips to the batter for a treat.
Coconut - Shredded coconut would add a little extra sweetness and flavor.

A pile of gluten free banana zucchini muffins on a plate.

How to Make Gluten Free Banana Zucchini Muffins

Here's a glance at how to make these muffins:

Dry mix for banana zucchini muffins in a bowl. — add flours

Prep: Grease a 12-cup muffin tin with oil or butter.
Make the dry mix: In a medium bowl, whisk together the oat flour, almond flour, ginger, cinnamon, baking soda, baking powder, and salt.

Eggs, olive oil, mashed bananas are added to a bowl. — add bananas

The wet ingredients are mixed. — add bananas

Make the wet mix: In a large bowl, whisk together the mashed banana, brown sugar, olive oil, and eggs.

Zucchini is added to the wet mix. — add zucchini

The batter for gluten free banana zucchini muffins. — add zucchini

Add zucchini: Fold in the zucchini.
Add dry mix: Fold in the flour mix.

Batter for gluten free banana zucchini muffins rests in a muffin tin. — rest batter

Gluten free banana zucchini muffins cool in the tin. — rest batter

Add to pan: Divide the batter equally between the muffin cups and preheat the oven to 350°F. Let the batter rest while the oven heats.
Bake: Bake the muffins for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean, then cool on a wire rack.

Two halves of a gluten free banana zucchini muffin on a plte.

Tips and Substitution Suggestions

Rest the batter – Gluten free flour always benefits from a rest before baking. At least 20 minutes is ideal, although letting it rest while the oven heats is also an option. This helps the flour to hydrate, making for a better baked muffin!
Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow.
Refined sugar-free - Swap maple syrup or coconut sugar for the brown sugar.
Oat flour substitute - Try sorghum flour by weight.
Almond flour substitute - Swap teff flour by weight.
Use gluten free all-purpose flour - If you wish, use 2 cups of your favorite gluten free all-purpose flour blend (or use my homemade gluten free flour blend!) for the oat and almond flours.

A cup of coffee, a banana zucchini muffin, and a plate of muffins.

Best Ways to Eat Banana Zucchini Muffins

These soft and sweet muffins are so good! You can eat them plain with a cup of tea, with your morning coffee, or try them with/for:

Afternoon snack
Breakfast
With salted butter
Add cream cheese
A spoonful of peanut butter
Tuck in lunchboxes

Proper Storage

These muffins keep very well, and here are the best ways to store them:

Counter – Keep muffins in an airtight container on the counter for up to 3 days.
Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. Eat them cold or at room temperature.
Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.

Gluten Free Banana Zucchini Muffins