Healthy Zucchini Banana Muffins - Grain-Free

overhead view of gluten-free Zucchini Banana Muffins in muffin tin

Healthy Zucchini Banana Muffins - Grain-Free

These zucchini banana muffins are soft and tender with hints of cinnamon and lemon. Made with almond flour and tapioca flour, they're gluten-free and sugar-free.

Course Breads and Muffins

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 196kcal

Author Elaine

Ingredients

1 cup mashed banana, from 2 large or 3 small bananas
3 large eggs, at room temperature
⅓ cup granulated sweetener, brown sugar, coconut sugar, or Monkfruit sweetener for sugar-free
2 tablespoon coconut oil, melted
1 teaspoon pure vanilla extract
2 ¼ cups blanched almond flour finely ground
½ cup tapioca flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoon lemon zest, finely grated
1 cup shredded zucchini, very well squeezed to remove excess water

Cinnamon Sugar Topping

1 tablespoon coconut sugar, or brown sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350° F. Line a 12 cup muffin tin with paper or silicone liners.
In a large bowl, combine mashed bananas (measure after mashing), eggs, sweetener, coconut oil and vanilla.
In a medium bowl, combine almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir to combine until there are no pockets of flour remaining.
Gently stir in well-drained zucchini and lemon zest.
Divide the batter between the 12 muffin cups.
Combine cinnamon and sugar and sprinkle the muffin tops, if desired.
Bake at 350° F. for 23 - 25 minutes or until muffin tops spring back when touched lightly.
Cool in muffin tin for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Freeze for up to 3 months.

Notes

These muffins may seem a little too moist when you first remove them from the oven. Let them cool for a few minutes in the muffin tin. Then transfer them to a wire rack to cool completely. Once cool, they'll be perfect if you've cooked them long enough.

Store them in a covered container, lined with a sheet of paper towel both underneath and on top of the muffins. They'll stay fresh like this at room temperature for 3 to 4 days, but for longer storage, you may want to refrigerate or freeze them.

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