Gluten Free Zucchini Bread Muffins
If you love a good, classic zucchini bread, you are going to love these delicious, perfectly moist, gluten free zucchini bread muffins. With only 10 ingredients and 45 minutes you can have these muffins on your table in no time!
Yield: 24 small muffins
- 1 medium-sized zucchini shredded
- 2 bananas broken into chunks
- 2 eggs
- 1/8 cup coconut sugar or sub cane sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cup oat flour ensure certified gf for gluten free eaters*
- 1 cup rolled oats ensure certified gf for gluten free eaters
Preheat oven to 375 degrees F. Lightly grease or line two muffin trays. Set aside.
In a large mixing bowl, combine shredded zucchini, banana, eggs, coconut oil, sugar, baking soda, salt and cinnamon. Mix and mash until banana is creamy and well disbursed through the batter.
Stir in the oat flour and oats until just combined.
Fill each muffin cup with batter. Muffins will not expand much so you can fill to the top.
Bake for 20-30 minutes (depending on the size of your muffins) or until browned and a toothpick can be inserted and come out clean.
Let muffins rest in tray for 5 minutes, remove and place on rack to cool for 15 minutes. Enjoy warm. Muffins will keep for 3 days in airtight container on counter or in refrigerator for 1 week.
*If you do not have oat flour on hand, simply grind oats into a flour using a food processor or blender.
Nutrition information is for 1 of 24 small muffins.
Serving: 1muffin of 24 | Sodium: 136mg | Sugar: 5.4g | Fiber: 1.3g | Cholesterol: 14mg | Calories: 76kcal | Saturated Fat: 1.2g | Fat: 2.1g | Protein: 1.9g | Carbohydrates: 12.9g