Easy Gluten-Free Zucchini Muffins
Moist and flavorful gluten-free muffins made with fresh zucchini, mashed banana, and vegetable oil. A healthy, customizable recipe perfect for breakfast or snacks with a veggie boost. Ready in under an hour using family-friendly, budget-conscious ingredients and optional add-ins like nuts or chocolate chips.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 12 muffins 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¼ cups gluten-free flour blend (205 grams)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup + 2 tablespoons granulated sugar
¼ cup brown sugar
â…“ cup vegetable oil
¼ cup mashed ripe banana (about 1 small banana)
2 large eggs
1 cup grated zucchini, excess moisture removed
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
Whisk gluten-free flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, mix granulated sugar, brown sugar, vegetable oil, mashed banana, and eggs until well combined.
Pour wet ingredients into dry ingredients and stir until just incorporated (avoid overmixing).
Fold in grated zucchini, ensuring even distribution.
Divide batter evenly among muffin cups, filling each ¾ full.
Bake for 20–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Cool muffins in the tin for 5 minutes before transferring to a wire rack.
Notes
Use fresh zucchini for best moisture balance.
Avoid overfilling muffin cups to prevent overflowing during baking.
Store in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.
Freeze baked muffins for long-term storage (wrap tightly in plastic or use freezer-safe bags).
Substitute dairy-free chocolate chips or chopped walnuts for added texture if desired.
For a cinnamon kick, add 1 teaspoon ground cinnamon or nutmeg to the dry ingredients.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
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