Gluten Free Banana Zucchini Muffins
Tender little gluten free banana zucchini muffins are moist and delicious from a combination of banana and shredded zucchini.
Servings: 12 muffins
Calories: 155kcal
Ingredients
- 1 ¼ cups oat flour (160 grams)
- ¼ cup almond flour (40 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup mashed ripe banana
- ⅓ cup brown sugar
- ¼ cup olive oil
- 2 large eggs
- 1 cup shredded zucchini
Instructions
- Grease a 12-cup muffin tin.
- In a medium bowl, sift or whisk together the oat flour, almond flour, ginger, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk together the mashed banana, brown sugar, olive oil, and eggs. Fold in the zucchini, then fold in the flour mix.
- Divide the batter equally between the muffin cups and preheat the oven to 350°F. Let the batter rest while the oven heats.
- Bake the muffins for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the tin from the oven and cool the muffins in the pan for 5 minutes, then turn them out onto a rack to cool completely.
Notes
Tips
- 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.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 153mg | Fiber: 2g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg