Craving banana bread? Enjoy a miniature version with this gluten-free banana muffin recipe! Sweetened with bananas, these quick muffins contain less added sugar than the average baked good, but taste just as delicious. Pair with your morning coffee or eat them all alone as a snack. Either way, these muffins won’t last long!
It’s been a busy couple of weeks over here. Two weekends ago I was in DC for the National Food and Nutrition Conference and Exposition (aka FNCE) with 10K other dietitians. It was a wonderful, hectic trip filled with loads of catch-ups and learnings.
This year Sonja Goedkoop and I presented at FNCE for the first time on nutrition innovation. I was humbled by the response we received and encouraged by the interest in innovation! (More on FNCE here).
After FNCE I had a day at home in SF before flying to the Big Island of Hawaii for the nuptials of two good friends. The Big Island is an interesting place, offering everything from lush rainforests to volcanoes, and beaches. During our five days on the island we hiked, swam, sunbaked, and celebrated.
Now that I’ve returned to terra firma, I’m back in the kitchen and loving it! This week I whipped up this batch of banana muffins and they disappeared almost as quickly as they were produced. Made with gluten-free flour, mashed bananas, Greek yogurt, and zucchini, these babies are fluffy, moist and, offer just the right amount of sweetness. They’re also ready in under 30. Happy baking!
Reduced-Sugar Banana and Zucchini Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
Description
Craving banana bread? Enjoy a miniature version with this gluten-free banana muffin recipe! Sweetened with bananas, these quick and fluffy muffins contain less added sugar than the average baked good but taste just as delicious. Pair them with your morning coffee or eat them all alone as a snack. Either way, these muffins won’t last long.
Ingredients
- 3 extra ripe medium bananas
- 2 eggs
- 1 cup grated zucchini (1 medium zucchini)
- 1/3 cup canola oil or avocado oil
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla
- 1.5 cups all-purpose gluten-free flour (I used Bob’s Red Mill)
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350℉/180℃, and line a muffin tin with baking cups.
- Mash the bananas with a fork in a large mixing bowl.
- Add the eggs, grated zucchini, canola oil, Greek yogurt, and vanilla to the bowl. Stir until well-combined.
- Pour the flour, brown sugar, baking powder, baking soda, cinnamon and salt into the mixing bowl. Stir with a spatula or wooden spoon until all the ingredients form a smooth-ish batter.
- Use an ice-cream scoop to transfer the muffin batter into the muffin cups.
- Bake the muffins for 25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin. Allow the muffins to cool slightly before removing them from the muffin tin.
Nutrition
- Serving Size: 1 muffin
Find more delicious eats and treats here.
