Zucchini Banana Bread Muffins

VG - GF - RF - OF
Serving Size:
12 muffins

Zucchini is a favorite of mine in the late summer, I put it in everything, even these banana bread muffins! Gluten free, dairy free and naturally sweetened, these muffins are the perfect healthy breakfast or snack! They are also a great option for easy meal prep to have breakfast ready to go every morning!

  • 1 ½ cups of oat flour
  • 1 ½ cups of grated zucchini
  • 2 large ripe bananas
  • ½ cup maple syrup
  • ⅓ cup creamy tahini (or nut butter of choice)
  • ¼ cup chopped walnuts
  • 2 tsp flax meal
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 vegan eggs (I used Bob’s Red Mill egg replacement)
  • 1 tbsp vanilla extract
  • ¼ tsp salt

Serving Suggestion:

How To:

  1. Begin by preheating your oven to 350 degrees and line your muffin tins.
  2. While your oven preheats, add oat flour, flax meal, cinnamon, nutmeg, baking powder, baking soda and salt to a large mixing bowl and whisk to combine.
  3. Then grate your zucchini, once you have grated 1 ½ cups, add to a clean towel and strain until you have removed most of the water from the zucchini.
  4. Next, to a separate bowl, add your zucchini, mashed ripe bananas, maple syrup, tahini, vegan eggs and vanilla extract, whisk until fully combined.
  5. Then, add your wet ingredients to your dry ingredients and mix until fully combined. Once your mixture is uniform, fold in your chopped walnuts.
  6. Spoon your mixture into your muffin tins, leaving a little space so they can rise while baking. Bake for 30-32 minutes, testing with a toothpick to make sure it is fully baked.  
  7. Allow your muffins to cool and serve! These are a great option for meal prep, simply store in an airtight container and they will last between 7-8 days!

a sip

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