Description

Fluffy, moist, and naturally sweetened, Dairy Free Gluten Free Zucchini Muffins are made made even better with bananas and chocolate chips for a breakfast or snack you can feel good about! Dairy Free.

Ingredients

Units Scale

1 cup grated/shredded zucchini (3/4 cup after water squeezed out)
1 1/3 to 1 1/2 cups (150 grams) gluten free oat flour
1/3 cup (42 grams) blanched fine almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 Tablespoons flax meal
3/4 cup (165 grams, ~ 1 large banana) mashed ripe banana
1 large egg, room temperature
1/4 cup non-dairy milk
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/4 cup dark chocolate chips + more for topping

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Instructions

Preheat the oven to 350° F. Line or grease a muffin tin, and set aside.
Shred the zucchini. Place shreds in a paper towel or cheesecloth, and gently squeeze out all excess water. Note – Once squeezed, the zucchini should reduce down to ¾ cup.
In a mixing bowl, whisk together the dry ingredients (oat flour, almond flour, baking powder, baking soda, salt, cinnamon, flax meal).
In a second large bowl, mash the banana. Mix in the remaining wet ingredients (zucchini, egg, milk, maple syrup, vanilla extract).
Working in batches, combine the dry ingredients to the bowl with the wet, and mix until combined. Do not overmix! Fold in the chocolate chips. (See notes)
Spoon the batter into the prepared muffin tin, filling ⅔ – ¾ of the way full. Sprinkle extra chocolate chips on top, if desired.
Bake for 17-22 minutes or until the center comes out clean with a toothpick.
Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to finish cooling.

Notes

Storage: Keep leftover muffins in the fridge for up to 2 weeks or freezer for up to 4 months.

Texture Tip – For fluffier more moist muffins, let the batter sit for 10-20 minutes before spooning into muffin pan.

Prep Time: 10 minutes
Rest Time: 10
Cook Time: 18-20 minutes
Category: Snacks, Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 136
Sugar: 8 g
Sodium: 181 mg
Fat: 2.6 g
Saturated Fat: 0.3 g
Carbohydrates: 22.4 g
Fiber: 2.8 g
Protein: 3.2 g
Cholesterol: 16.9 mg

Keywords: gluten free, dairy free, zucchini, zucchini muffins, muffins