Gluten-Free Zucchini Banana Muffins. Another tasty gluten-free treat for you to enjoy with your family. Made with real fruits and veggies, these muffins are sure to please. This recipe was generously contributed by Dr. Kara Fitzgerald and team. It’s not long until we have an abundance of summer squash, but it’s always a good time to make zucchini muffins! This recipe is suitable for an elimination diet or certain food sensitivities since it contains no gluten, dairy or eggs. It also makes a healthier alternative to store-bought muffins! Add the wet ingredients to the dry and stir well. Scoop about 1/4 -1/3 cup of the mixture into each muffin cup. Bake for 20-30 minutes until just beginning to brown and a toothpick inserted comes out clean. Let cool completely on a wire rack before storing. These can be frozen if needed and defrosted individually for breakfast or a tasty snack!
You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
Zucchini
Zucchini (/zuːˈkiːniː/) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. A fully grown courgette is referred to as a marrow.
Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.
In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchini are fruit, a type of botanical berry, being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the Americas.
| Gluten-Free Zucchini Banana Muffins |
| It’s not long until we have an abundance of summer squash, but it’s always a good time to make zucchini muffins! This recipe is suitable for an elimination diet or certain food sensitivities since it contains no gluten, dairy or eggs. It also makes a healthier alternative to store-bought muffins! |
| It’s not long until we have an abundance of summer squash, but it’s always a good time to make zucchini muffins! This recipe is suitable for an elimination diet or certain food sensitivities since it contains no gluten, dairy or eggs. It also makes a healthier alternative to store-bought muffins! |
- 1 Banana Over-ripe and mashed well
- 2 Cups Grated zucchini
- 2/3 Cup Applesauce
- 1/4 Cup Olive Oil
- 1 Tsp Vanilla
- 1 Tbsp Lemon Juice
- 3 Cups Gluten-free flour
- 2 Tbsp Baking Powder
- 1 Tbsp Cinnamon
- Pinch Nutmeg
- Pinch Cloves
- 1 Tsp Salt
- 1/3 cup granulated sugar organic, unrefined
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Ingredients
Servings:
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- Set the oven to 350F. Line two 12-cup muffin tins with cupcake liners, or grease well with olive oil.
- Combine all the ‘wet’ ingredients in a medium mixing bowl: the banana, zucchini, applesauce, sugar, olive oil, lemon juice and vanilla.
- Separately, thoroughly combine the ‘dry’ ingredients in a large mixing bowl: flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
- Add the wet ingredients to the dry and stir well. Scoop about 1/4 -1/3 cup of the mixture into each muffin cup. Bake for 20-30 minutes until just beginning to brown and a toothpick inserted comes out clean.
- These can be frozen if needed and defrosted individually for breakfast or a tasty snack!
