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Banana Zucchini Muffins (gluten-free, dairy-free option)

Apr 15, 2021 · 18 Comments

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Moist Banana Zucchini Muffins make a great, healthy Summer breakfast! These muffins are filled with bananas, zucchini, cinnamon, nutmeg and lightly sweetened with brown sugar.

Muffin on a tray

I could always go for more recipes with banana in them!

And zucchini?

When the season hits, give me ALL the zucchini recipes!

With a plethora of zucchini always at hand from my garden, we get bored with the same recipes over and over. I like to have plenty of zucchini recipes in my recipe stash.

Of course, often times I’m baking with zucchini. Something like Zucchini Bread Breakfast Cookies, Zucchini Bread, and Zucchini Oat Pancakes. But, just because zucchini is in it doesn’t mean it’s healthy.

These Banana Zucchini Muffins change all that. They’re made with less butter and lightly sweetened with brown sugar (or coconut sugar), as they utilize mostly banana and zucchini for sweetness and moisture.

I like to add cinnamon and nutmeg for a little spiced flavor too. You can’t have zucchini without cinnamon involved (unless maybe there’s chocolate!).

I love making these for my family. My kids go crazy for banana muffins, so any version of them are sure to disappear quickly.

These Banana Zucchini Muffins are fast to make and made in only one bowl. They’re moist, banana & zucchini-filled, tall and fluffy muffins that are perfect for busy families!

Muffin batter and zucchini in a bowl

Let’s chat about the ingredients in these muffins.

First, to make them gluten-free be sure to use a gluten-free all purpose flour blend. If you don’t need them to be, you can use regular flour. I also like to make these with a blend of part oat flour (1 cup) and part gluten-free all purpose flour (3/4 cup) sometimes, for my love of oat flour.

To make these Banana Zucchini Muffins dairy-free, be sure to use either coconut oil or a dairy-free butter alternative stick, as well as dairy-free milk (I like almond milk best, but oat milk should also work).

If you don’t like using brown sugar, you can use coconut sugar in it’s place. You can also try and make these muffins with about 1/3 cup of maple syrup or honey instead, but they will be a little more dense that way.

Be sure to use really spotty overripe, brown bananas! The more brown spots they have, the sweeter they will be. Which, in turn, will give you more banana flavor too.

And, of course, let’s talk zucchini.

I recommend shredding your zucchini in a food processor for a quick shred. You could also shred it by hand. After shredding your zucchini, measure out the amount you’ll need (1 cup). Place your cup in between a couple paper towels, in a thin, even layer, and pat them dry.

It sounds odd to squeeze the extra moisture out of the zucchini. But, guess what? Every zucchini is different. So, the moisture in zucchini is unreliable. By squeezing most of the moisture out, you’re ensuring you get a more consistent muffin every time you make this recipe.

After you’ve squeezed and patted it mostly dry, add it to your batter and fold it in. Easy peasy!

These Banana Zucchini Muffins are a lightly sweetened, healthy and simple breakfast. But, maybe you want something a little… extra? Try:

  • Chocolate chips (1/2-3/4 cup)
  • Walnuts or pecans (1/2 cup)
  • Sprinkling a cinnamon sugar mixture across the top (I’d recommend 2 tbsp sugar and 1/2 tsp cinnamon)

I like to leave them as is, and top them with a little peanut butter. My kids love cinnamon sugar and chocolate chips, but they’ll eat them any way I make them really. 🙂

Inside of one muffin cut open

Fluffy, moist muffins for breakfast?! Sign me up. These Banana Zucchini Muffins are a simple recipe that’s a staple for busy families. Make them Sunday, for breakfast for the week ahead!

And after you make them, let me know what you think! Leave a comment and rating, below, and/or tag me on Instagram in a picture of your creation. I love to hear from you all!

If you need more simple and healthy muffin recipes, check out my Chocolate Banana Oat Muffins, Double Chocolate Pumpkin Oat Muffins, and Carrot Coconut Oat Muffins.

4 from 3 votes
Print
Banana Zucchini Muffins (gluten-free, dairy-free option)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 12 muffins
Calories: 151 kcal
Ingredients
  • 1/4 cup butter, softened (or coconut oil, for dairy-free)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1 cup overripe banana, mashed
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cup gluten-free all purpose flour (or regular flour)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup zucchini, shredded (squeezed and patted dry)
Instructions
  1. To begin, preheat your oven to 350 and spray a muffin pan with non-stick spray (or line with cupcake liners).

  2. To a large mixing bowl, add your butter and brown sugar and beat together with a mixer till creamy. Add your banana and beat it in. Next, add your milk, vanilla and eggs and mix again briefly till just combined.

  3. To the same bowl, add your flour, cinnamon, nutmeg, baking soda, and salt and stir everything together till you have a smooth muffin batter. Add your zucchini to the batter and gently fold it in.

  4. Fill each muffin tin about 2/3 way full with batter. Bake in the oven for 22-25 minutes, or till the top is springy and a toothpick inserted comes out clean.

  5. Let cool, then devour!

Recipe Notes

Stored in an airtight container in the fridge, these muffins should last about a week.

All Recipes, Breakfast, Fall Breakfast, Gluten-free & Dairy-free, Muffins, Summer Breakfast

Reader Interactions

Comments

  1. Marie-Pier says

    October 3, 2022 at 9:44 pm

    j’aimerai utiliser de la farine autre que cette de blé !??? la quel prendre pour faire le plus santé possible !!???😊

    Reply
  2. Kris says

    September 8, 2022 at 8:25 pm

    These are amazing. I used coconut oil instead of butter and used whole wheat flour and they tuned out perfect!

    Reply
    • Chelsea Green says

      September 13, 2022 at 6:49 pm

      Yay! Thanks for the comment, Kris.

      Reply
  3. Lynn says

    July 31, 2022 at 2:09 am

    Mine didn’t cook thoroughly. I had to put them back in the oven until they were cooked.

    Reply
  4. Kim says

    November 7, 2021 at 2:23 pm

    Hi ! Can almond flour be used?

    Reply
    • Chelsea Green says

      November 8, 2021 at 6:52 pm

      Hi Kim. I’m sorry to say no it doesn’t substitute 1:1 with regular flour.

      Reply
  5. Julie says

    August 29, 2021 at 1:07 am

    These turned out yummy! I just adjusted the recipe slightly—1/4 c brown sugar instead of a half cup, added chopped walnuts and dairy free mini chocolate chips. I also added a little cinnamon sugar on top.

    Reply
    • Chelsea Green says

      August 29, 2021 at 10:44 pm

      Cinnamon sugar on top is the best! Thanks for the comment, Julie.

      Reply
  6. Savannah says

    August 24, 2021 at 5:16 pm

    Is it still yummy if I take out the sugar?

    Reply
    • Chelsea Green says

      August 25, 2021 at 6:54 pm

      Hey Savannah. I wouldn’t recommend it, unless you’re used to having sugar-free muffins and are okay with them being less sweet.

      Reply
  7. Kathy says

    August 19, 2021 at 2:57 am

    I added chocolate chips and maybe a little extra banana and zucchini and I didn’t have milk so used yougurt…..they tast good !

    Reply
    • Chelsea Green says

      August 21, 2021 at 9:16 pm

      Great to hear!! Thanks Kathy.

      Reply
  8. Pam says

    August 15, 2021 at 7:50 pm

    Can I use coconut flour?

    Reply
    • Chelsea Green says

      August 17, 2021 at 3:34 pm

      Hi Pam. No, coconut flour requires a different dry/wet ratio so it would not work in it’s place.

      Reply
  9. Fiona says

    July 30, 2021 at 6:39 pm

    Can I use ground oats for the flour? Ratio?

    Reply
    • Chelsea Green says

      August 1, 2021 at 2:16 am

      Hi Fiona. If you can grind your oats into very finely ground oat flour, then yes, you can use oats instead (roughly a little more oats). It needs to be very fine though, or the muffins will be crumbly.

      Reply
  10. Geralyne Gong says

    July 25, 2021 at 5:49 pm

    Do these freeze ok? Thanks

    Reply
    • Chelsea Green says

      July 25, 2021 at 7:39 pm

      Yes, they should last in the freezer great for a few months!

      Reply

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Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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