12 Healthy Zucchini Muffins Recipe idea made with banana. The best healthy muffins are gluten free baked with cinnamon and banana.
12 Healthy Zucchini Muffins Recipe
These 12 healthy zucchini Muffins recipe idea, are so easy to oven bake. Its a good idea for kids that are so fussy, and don’t eat certain vegetables and fruit. Especially those with gluten intolerance. These are made with banana and zucchini shredded and the amazing benefits from cinnamon that is included. Keeps well for 3 days or so. A great choice for breakfast or brunch, or even a snack for midday. Soft and moist muffins.
Why are my zucchini muffins soggy?
The shredded zucchini may contain to much water if you have not drained them and to much liquid in the mixture will make them soggy. By removing excess water from the zucchini the muffin bake would be moist and tasty.
What are the benefits of zucchini muffins?
It makes a high protein and calorie snack and a great way to adding the seasonal vegetables to them for fussy kids. Zucchini is high in vitamins A and C, manganese, carotenoids — lutein, zeaxanthin and beta-carotene
How do you keep muffins Fluffy?
Having all your ingredients such as the eggs, butter and milk at room temperature helps give the mixture a smoother texture and this helps capture air when baking and expands the mixture when heated in the oven bake. This makes the muffins light and fluffy. Also when the ingredient are at room temperature the mix quicker as when they are cold.
Ingredients
- flour
- brown sugar
- baking powder and soda
- zucchini
- vanilla
- cinnamon, salt
- almond or peanut butter
- non dairy milk
- mashed banana
To make this amazing recipe, follow the recipe attached below and make them.
How To
Below is the flour or dry mixture you would whisk up to mix the ingredients needed together.
Adding the mashed banana cinnamon and other ingredients as per recipe.
After mixing the above then you would add the shredded zucchini, mixing and folding in well.
As always grease or line the muffin pans with cup cake liners if you like it that way.
Then fill the mixture into them to 3/4 of the pans.
Ready to bake and enjoy.
Wonderful muffin to enjoy anytime, with tea or coffee.
Just baked and ready to take out to cool.
12 Healthy gluten free Zucchini Muffins for a snack or breakfast.
Recommendations
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Create more muffins that use banana and those that don’t. —-> Breakfast Banana Muffins Recipe and Easy Chocolate Banana Muffins and Scrumptious Banana Oat & Honey Muffins and Oat Raisin & Date Muffins and Gluten Free Zucchini Muffins and Amazing Pecan Crumb Muffins and Divine Oat and Chocolate Muffins and Simple Crumbed Pecan Muffins and Tasty Banana Blueberry Muffins and Cheesy Ham Egg muffins and Fresh Homemade Raspberry Muffins and Lemon Zucchini Muffins Gluten Free
Get some more amazing muffin recipes here —–> 8 Tasty Muffins Collection and these —–> 8 Healthy Oat Muffin Recipes and other recipe ideas —–> 18 Easy Muffin Recipes
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12 Healthy Zucchini Muffins Recipe
12 Healthy Zucchini Muffins recipe idea made with banana. The best healthy muffins are gluten free baked with cinnamon and banana.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 1x
- Category: Desserts, snack, breakfast
- Method: Oven Baking
Ingredients
- 2 ¼ cups gluten-free flour
- 1 cup of brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 3 tbsp almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini, very well-drained
- ¼ cup non-dairy milk
Instructions
1. Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
2. In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
3. Add the mashed banana, the almond butter, vanilla extract and non-dairy milk. Stir well to combine.
4. Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
5. Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
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