This is not simply another zucchini muffin recipe! These healthy grain-free gluten-free zucchini banana muffins, made with almond flour and tapioca flour are easy to make sugar-free. They're soft and tender and they rise beautifully. Gluten-free and dairy-free, these are delicious paleo muffins!
"Made exactly as written + tiny pinch of Xantham gum. BEST G-F muffins I have ever made and I do NOT say this lightly. Thank you for making my life a little better!" Barbara
Grain-free Zucchini Banana Muffins with hints of cinnamon and lemon! Here's one more way to use that healthy summer squash.
When late summer rolls around, those of us with gardens are often overloaded with zucchini. Having too many zucchini is never a problem in my house, however. Besides these zucchini banana muffins which I make on repeat, if I'm in a mood for chocolate, I'll make these gluten-free Double Chocolate Zucchini Muffins or Double Chocolate Zucchini Bread.
Or if I'm in a savoury mood, I love these Zucchini Cheddar Muffins (gluten-free, of course.)
I also love having these Crispy Baked Zucchini Patties in the freezer, ready for quick meals. And when I have zucchini that are just the right size, I'll have Greek Chicken Stuffed Zucchini Boats for a casual summer dinner.
I have more zucchini recipes here, so if you're wondering how to use it, just enter "zucchini" in the search bar and search away!
Whenever I have spotty bananas and an excess of zucchini, I combine the two and made these gluten-free, dairy-free, sugar-free zucchini banana muffins. Here's what you'll need to make a quick batch of healthy snacks.
bananas: very ripe, in fact, the riper the better! You'll need 3 small or 2 large bananas.
zucchini: one cup, measured after being very well squeezed to remove as much water as possible. For this small amount, I squeeze it in a clean dish towel or piece of cheesecloth.
eggs: take them out of the fridge before you start preparing this recipe so they have a chance to come to room temperature. If they're too cold, they make the melted coconut oil harden which makes it difficult to mix properly.
sweetener: I used Golden Monkfruit sweetener with erythritol to keep this recipe sugar-free. However, you can use any granulated sweetener like coconut sugar or brown sugar if you're not avoiding sugar. Since this recipe uses ripe sweet bananas, you only need ⅓ cup of sweetener!
coconut oil: cold-pressed, unrefined
pure vanilla extract
almond flour: finely ground. I use either Bob's Red Mill or the Kirkland brand.
tapioca flour: Tapioca flour helps bind the ingredients and gives these muffins a great texture with a little chew.
lemon zest: adds a lot of flavour to these muffins. While it is one more step, it's so worth it!
cinnamon, baking powder, baking soda, salt
Here's a quick overview of what you'll do to make these gluten-free zucchini banana muffins. Complete instructions are in the recipe card below.
Start by grating the zucchini and squeezing out the water. Let it stand while you prepare the other ingredients, then squeeze it again. If it's too wet, you'll end up with soggy muffins.
Combine the wet ingredients: mashed banana, eggs, sweetener, melted coconut oil and vanilla in a large bowl.
In a medium bowl, combine the dry ingredients: almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients, then gently stir in finely grated lemon zest and well-drained grated zucchini.
Divide among 12 muffin cups. If you'd like, you can sprinkle the tops with a mixture of coconut sugar and cinnamon, then bake until the tops spring back when touched lightly.
🥶Storage and Freezing Tips
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.
For more information about the best way to store muffins, see this article from the Kitchn, The Best Way to Store Muffins and Quick Breads.
These gluten-free zucchini banana muffins freeze well. They'll last in the freezer for up to 3 months when stored in an airtight container.
Why not make a quick batch today?
Wondering what other recipes you can make with overripe bananas? Try these ones, too!
🗒 More gluten-free muffins and quick bread recipes
When you make this pumpkin spice bread, please leave a comment below. I love hearing from you! Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox!
This post has been updated with extra information. The recipe remains the same.
Healthy Zucchini Banana Muffins - Grain-Free
- 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
- 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.