Zucchini banana muffins. Vegan and gluten free.

Vegan & gluten free zucchini banana muffins.

After harvesting a behemoth zucchini from our garden this week… I quickly pondered a new recipe idea to use it up fast. I love to add zucchini to my smoothies, yes – it’s perfect for adding bulk and fiber without a ton of flavor to smoothies. But I always have muffins, bars or cookies on my counter for grab and go snacking so I opted for muffins. These muffins are so moist, not overly sweet and very filling.

Zucchini is a great veggie to sneak into food without kid-detectives seeing or tasting it. It’s virtually flavorless. Okay, so let’s get on with it. See below for pics and the recipe. Enjoy!

Ingredients

1.5 c oat flour (gluten free if necessary)
2 tbsp flaxseed meal
1 tbl ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 flax eggs (2 tbl flax meal mixed with 6 tbl water, allow to sit for 6 mins) or egg replacement (follow directions on the package)
2 large bananas or 300g measured out (very ripe)
150 grams of grated zucchini (around a heaping 1.5c) *See notes for draining.
1/3c almond butter, creamy
1/3c maple syrup
2 tsp vanilla extract

Instructions

Preheat your oven to 350 degrees.
Spray or line your muffin tins. I sprayed with olive oil. I also used a mini muffin pan.
In your stand mixer, add your dry ingredients from oat flour through salt.
Blend with paddle attachment.
Prepare your flax egg or egg replacement and allow to congeal.
Once you’ve grated your zucchini, add it to a clean towel.
Over the sink, proceed to ring it out to remove the excess water.
The more water you remove the better the recipe will turn out so get to it 🙂
Then add your “eggs”, banana, zucchini, almond butter, syrup and extract to the dry mixture.
Blend until creamy and well incorporated.
Carefully spoon into your muffin tins 3/4 of the way filled.
Bake for 28-30 minutes or until done. A toothpick inserted and coming out clean in the best way to test.
Allow to cool.
Serve or freeze.