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Recipes

Sep 12

Banana Zucchini Muffins – Vegan and Gluten Free

By Lisa

This is one of my favorite recipes for the zucchini from our garden, especially since it’s a sweet treat. And I have to admit that it’s also a go-to to use up overripe bananas as well, which seem to keep popping up in our house!

These muffins are perfectly sweet from the fruit, dark chocolate, and coconut sugar, which I like to use because it’s good for your gut and has more nutrients than typical refined sugar. I use gluten free oat flour as well as gluten free all-purpose flour, and after experimenting with different recipes including or excluding oil, I decided the perfect combination is about 3 tablespoons of coconut oil with another 3 tablespoons of almond milk (or your preferred plant milk) to give it the perfect moist texture.

I love to make a big batch of these, just like my Very Berry Pancakes, and freeze some to pull out over the next few weeks. They work as breakfast, afternoon snacks, and even a sweet dessert after dinner! Here’s my recipe:

Makes 12 muffins. Prep time 15 minutes. Cook time 40 minutes.

1 banana (ripe)

2 C shredded zucchini (rung out)

3 tablespoons plant milk

3 tablespoons coconut oil

2 tsp vanilla

1.5 Tbsp apple cider vinegar

½ C coconut sugar

1 C oat flour

1 C all purpose GF flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup dark chocolate chips

Preheat oven to 350°

  1. Prepare your muffin tin by lightly greasing or lining with muffin cups.
  2. In a large bowl, mash the banana with a fork. Add the other wet ingredients; zucchini, plant milk, oil, vanilla, vinegar, and sugar. Combine.
  3. Add the remaining dry ingredients; flours, baking powder, baking soda, salt. Combine well.
  4. Stir in the chocolate chips.
  5. Fill muffin cups about half way, and bake for 40 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.