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  • Lauren

Zucchini Banana Muffins

Updated: Jan 2

Gluten free, dairy free, egg free and plenty of mix in options, these muffins are great for quick breakfasts and snacks! Did I mention these freeze easily? Take out what you need and pop into the microwave for 30-45 seconds!

Makes 11-12


1 1/2 cups chickpea flour *See note*

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp pink salt


3/4 cup mashed ripe bananas (about 2 medium nanas)

2 Tbs extra virgin olive oil

1/4 cup pure maple syrup

2 tsp pure vanilla extract

1 flax egg (may use regular)

1 heaping cup of shredded zucchini (about 1 medium, shredded and squeezed of excess water)

1/3 cup non dairy milk


1/2 cup chocolate chips (Hu or enjoy life brands) or carob chips

1/2 cup raisins

1/3 cup chopped walnuts or pecans

1/3 cup shredded unsweetened coconut

Preheat oven to 350. Mix dry ingredients in medium bowl. Mix wet ingredients in large bowl. Add dry ingredients to wet, stirring just to combine and flour incorporated. Fold in mix ins. Lightly oil muffin pan or use this one (no oil needed!) Bake 22-27 minutes, until toothpick comes out clean (mine were ready at 25 minutes).

Let cool in pan for 5-10 minutes before removing to cooling racks May keep at room temperature in sealed container for 24 hours then refrigerate for up to a week and freeze for up to 3 months.

*Note: May use white whole wheat flour if not gluten free

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