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Healthier Zucchini Banana Bread Muffins
Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Enjoy as a tasty gluten-free snack or breakfast!
👥 12 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 15 min🔥 Cook: 17 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees then line a muffin tin with liners and set aside.
2
In a large bowl, whisk together eggs, sugar, and maple syrup until smooth. Add mashed banana, unsweetened applesauce, coconut oil, and vanilla then whisk until smooth.
large eggs2vanilla1 teaspoon
3
In a separate bowl, stir together gluten-free flour, cinnamon, baking powder, baking soda, and salt then add to wet ingredients in 2 batches, stirring until the flour is just combined before adding the second batch. Add shredded zucchini then fold to combine.
cinnamon1 teaspoonshredded zucchini1 cup
4
Scoop batter into lined muffin tins, filling them 3/4 of the way full (I use an ice cream scoop) then bake for ⏱️ 17-18 minutes, rotating the muffin tin halfway through, or until a toothpick inserted into the center comes out clean. Let muffins cool in tin for ⏱️ 3-4 minutes before removing to a cooling rack to cool completely. Store in an airtight container on the counter for 2-3 days and/or freeze in a Ziplock freezer bag.
Nutrition Facts
calories
154 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
13 g
sodium Content
204 mg
protein Content
3 g
trans Fat Content
0.003 g
cholesterol Content
27 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
unsaturated Fat Content
1.3 g
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