Applesauce Banana Zucchini Muffins {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 22, 2014

in Muffins & Quick Breads

Gluten-free, Dairy-free Applesauce Banana Zucchini Muffins - The whole family loved these! They freeze well too!

What do you make when you have overripe bananas AND your neighbor brings by a bunch of zucchini?  That’s what I was wondering! Since my kids love muffins, I decided to see about combining these to make a healthy-ish muffin. Applesauce is a great addition too, as it adds more Vitamin C and using it allows me to use less butter or oil as well. I was able to combine applesauce, bananas, and shredded zucchini together in these delicious gluten-free muffins that my family happily devoured!

I’m always looking for new recipes to use up zucchini from our garden and our neighbor’s gardens. When I have a huge zucchini to use up, I pull out my food processor, put on the shredding blade (the one you use for shredding a bunch of cheese) and shred up the whole big zucchini, skin and all. This weekend, we did that with two huge zucchini that my neighbor dropped by. I was able to make two batches of these applesauce banana zucchini muffins, our favorite zucchini cake brownies, and froze the remaining zucchini in 1 1/2 – 2 cup portions in freezer bags for future baking.

You could definitely pack even more nutrition into these by adding in some ground flaxseed, in fact I’m going to do that next time! We’re firmly in the no nuts in muffins camp, but if you like nuts, feel free to mix in 1/2-3/4 cup or so or your favorite nuts (pecans would be good), stirring them in at the end of the mixing process.

These muffins freeze well too. I froze some and am pulling them out to send as part of my boys’ lunches. Quick and easy!

What is your favorite way to use up zucchini?

5.0 from 1 reviews
Applesauce Banana Zucchini Muffins {Gluten-free, Dairy-free}
Recipe from:
Recipe type: Muffins & Quick Breads
Serves: ~2 dozen
  • 3 cups good quality gluten-free all-purpose flour
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ cup melted coconut oil or melted unsalted butter
  • ¾ cup applesauce
  • 2 ripe bananas, mashed (yields about ¾ to 1 cup mashed)
  • 4 eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • 1½ cup finely shredded zucchini
  1. Line 2 cupcake/muffin pans with paper liners or spray with non-stick cooking spray.
  2. Preheat oven to 350°.
  3. In a small bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Set aside.
  4. In a mixing bowl, beat together melted butter, applesauce, mashed banana, eggs, sugar and brown sugar for 1 minute on low speed. Scrape down sides of bowl and beat on low another 20 seconds.
  5. Add dry ingredients to wet ingredients. Mix on low speed just until mixed.
  6. Add shredded zucchini, mix just until combined.
  7. Use a large scoop to fill paper lined muffin tin cups ¾ full.
  8. Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.
  9. Cool in pan 5 minutes, then remove to wire rack to cool completely.
  10. Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!
*I tested this with Gluten Free Mama's Almond Flour Blend.

Linking up at Gluten-free & DIY Tuesday and Gluten free Wednesdays with gluten free easily and The Gluten free Homemaker.

Get what you need for this recipe on Amazon:

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.


Banana Coconut Breakfast Cookies {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 18, 2014

in Breakfast, Cookies

What a treat to have my friend Shirley (from the fantastic blog Gluten Free Easily) guest post on my blog today. She’s sharing an easy and delicious breakfast cookie. I can’t wait to make these cookies for my family soon!

Gluten-free Banana Coconut Breakfast Cookies from Gluten Free Easily
I’m tickled to be guest posting for Michelle here on My Gluten-Free Kitchen today! Honestly, I’ve been drooling over all her recipes from the moment I discovered her blog. So I’m honored to get to share one of mine on her blog. And I’m sharing a recipe that totally fits in with my gluten free easily approach—Banana Coconut Breakfast Cookies.

I have a thing for bananas and their natural sweetness and I also like their natural binding ability. That makes them great to use to create egg-free recipes, raw recipes, and more. They’re very versatile and, of course, readily available and inexpensive, and offer an instant comfort food factor in my opinion. So you’ll find lots of banana recipes on gfe, from Banana Ice Cream to Banana Chocolate Chip Cookies to Banana Maple-Nut Muffins.

Gluten-free Banana Coconut Breakfast Cookies
This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course! These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect!

Banana Coconut Breakfast Cookies {Gluten-free}
Recipe from:
Recipe type: Breakfast
Serves: 6
  • 1 just ripe enough banana, mashed (my banana yielded slightly more than ⅓ cup banana puree)
  • ¾ cup certified gluten-free oat flour, almond flour, or a combination of both
  • 1 cup packed shredded coconut (unsweetened or sweetened, see notes)
Optional add-ins:
  • Dash of cinnamon
  • Pinch of sifted coconut flour
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Mini chocolate chips (about 1 tbsp or so)
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
  3. Scoop batter into ⅛ cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
  4. Bake at 350° for about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
  5. Let cookies sit on baking sheet an additional 5 or 10 minutes.
  6. Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!
You can adjust the sweetness in this recipe by using sweetened or unsweetened shredded coconut. Sweetened shredded coconut is quite a bit sweeter and is also moister than unsweetened shredded coconut. It’s readily available to me at my local grocery store while I can only get unsweetened shredded coconut online. A pinch of sifted coconut flour can be added if your cookie batter needs a little more binding and/or you want a little more chewiness in your cookies.
Adapted from Grok Grub’s recipe.

Shirley Braden writes two popular blogs: Gluten Free Easily (also known simply as gfe, where she teaches gluten-free individuals how to live easily, economically, and healthily) and All Gluten-Free Desserts (where she shares the very best of the gluten-free desserts found on the web). She is also a gluten-free support group leader, as well as a local, state, national, and international speaker. Make sure you follow her on Facebook!


Peaches and Cream Baked Oatmeal {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 14, 2014

in Breakfast, Giveaways

Peaches and cream are added to high-fiber steel cut oats and ground flaxseed for a hearty gluten-free breakfast.

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-free.

Gluten-free Peaches and Cream Baked Oatmeal - High in fiber from the steel cut oats and flaxseed.
As a celiac, I’ve eliminated several whole grains from my diet – wheat, barley, and rye. I realize the benefit of whole grains though, so I’ve been wanting to incorporate more of them into my diet.
I recently had the opportunity to take part in a webinar from Udi’s where I learned some of the benefits of nutrient-packed ancient grains as well as ideas for incorporating them into my diet.
During the webinar, I learned quite a bit about ancient grains like quinoa, millet, chia, oats, flax and amaranth. Here’s what I found most interesting:

  • Amaranth is high in fiber and a complete protein. It can be enjoyed as a breakfast cereal or ground into a flour for use in baked goods.
  • Millet is high in magnesium and is known as a headache-reducer. As a headache and migraine sufferer, I found that fact really interesting. Ground millet can be used as a flour in baked goods. I use millet in my Buttermilk Pancakes. Maybe if I ate more pancakes, I’d have fewer headaches?!
  • Flax is high in fiber and easy to add to salads, smoothies, cereals and baked goods. Grinding or crushing flax seeds makes them more nutritionally beneficial. I like to purchase already ground flaxseed for this reason.
  • Chia is high in protein, fiber and vitamins and minerals.Chia seeds are great to sprinkle on side dishes and salads for added nutrition.
  • Oats are heart-healthy, high in fiber and minerals. Oats do not have gluten in them, but since they are frequently harvested and processed on shared equipment with wheat or barley, you’ll want to double-check that your labels say gluten-free! I enjoy using oats in my baking, in recipes like these cookies and these bars.
  • Quinoa is known for anti-inflammatory properties, contains healthy fats, and is high in minerals. Quinoa can be prepared similarly to rice. I’m planning to try making a “fried rice” recipe with it soon.

After learning about the benefits of these various ancient grains, I couldn’t wait to get in the kitchen and start playing!

Udi’s Gluten Free has launched a new line of Ancient Grain products including these Steel Cut Oats that I used in this recipe. Make sure you enter the giveaway at the bottom of this post so you can try these and the other Ancient Grains products.

Peaches and Cream Baked Oatmeal made with Udi's Gluten-free Steel Cut Oats
I had never used steel cut oats, but tried them out in baked oatmeal. I loved the texture! They didn’t get mushy like regular oats can. I added ground flaxseed after being reminded how high in fiber they are too.

I’ve mentioned before that we have a ton of peaches right now from our three backyard peach trees. The idea of making a peaches and cream baked oatmeal popped into my head and I’m glad I went with it! The peaches add a little extra flavor and sweetness to this recipe. This isn’t a very sweet breakfast, with only 1/3 cup of maple syrup as the sweetener. If you’d like to add a little more sweetness when serving, you could drizzle a little more maple syrup, honey or sprinkle on some brown sugar. We enjoyed eating this with some cream or milk poured over it. Yum! This is definitely not a low calorie meal, but I feel like the trade-off of having a hearty, high-fiber, low sugar breakfast is worth it.

This hearty and filling breakfast will definitely make an appearance on our breakfast table again. I’m already looking forward to making an apple cinnamon version this fall.

5.0 from 2 reviews
Peaches and Cream Baked Oatmeal {Gluten-free}
Recipe from:
  • ¾ cup gluten-free steel cut oats
  • 2 Tbsp. ground flaxseed
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. fine sea salt or table salt
  • 1 cup whipping cream or half & half
  • 1 cup milk
  • ⅓ cup maple syrup
  • 1 egg
  • 3 Tbsp. unsalted butter, melted and cooled
  • 2 tsp. vanilla extract
  • 1 cup diced fresh peaches (peeled)
  1. In a large bowl, whisk together the steel cut oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Set aside.
  2. In a medium bowl, whisk together the cream, milk, maple syrup, egg, melted butter and vanilla.
  3. Pour the cream mixture over the oat mixture and stir with a spatula to combine. Let sit for 15 minutes or cover bowl and place in refrigerator until ready to use (even overnight).
  4. When ready to bake, preheat oven to 350° and lightly spray an 8"x8" baking pan with cooking spray. Cover the bottom of the pan with the diced peaches.
  5. After stirring oat/cream mixture again, pour into baking pan over the peaches.
  6. Bake at 350° for 65-70 minutes, or until top has browned and oat mixture has set (i.e. nothing "jiggles" when you move the pan!)
  7. Allow to cool for a few minutes before serving. Store leftover covered at room temperature or in refrigerator. Tastes great up to 2 days after baking too!
Dairy-free substitution: Replace the whipping cream and milk with 2 cups total of your preferred dairy-free milk. Replace the melted butter with melted coconut oil.

I’d love to hear how you incorporate ancient grains in your gluten-free diet too. Let me know in the comments below and enter to win a package of the new Ancient Grains products from Udi’s Gluten Free too!
a Rafflecopter giveaway

Facts about ancient grains thanks to Bonnie Taub-Dix and Udi’s Gluten Free

I was provided samples and compensation for sharing about Udi’s Ancient Grains products. All opinions are my own. I only share products that I truly enjoy and recommend.


Linking this up at Gluten Free and DIY Tuesdays and Gluten-free Wednesdays.


School Safe Snacks for your Gluten-free Kids

by Michelle Palin ~ My Gluten-free Kitchen on September 8, 2014

in Snacks

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-Free.

School Safe Snacks for Gluten-free Kids (Nut-free and peanut free too!)

My boys’ teachers like for them to bring a snack to have during their school day. I think it is a great idea as it minimizes the distractions that growling tummies and low blood sugar can bring.

Since we already eat a lot of fresh fruit and vegetables at lunch and dinner, I allow for snacks to be a little more on the carb side. It fills them up and helps tide them over until the next meal.

Their school is great about making sure that everyone is aware of food allergies in the classroom, and sends home a letter outlining what food items aren’t allowed. Due to school guidelines and concern for children with other food allergies, I avoid sending any products with nuts, peanuts, or peanut butter in them.

Fortunately, there are plenty of gluten-free, nut-free and peanut-free snacks to send! I’ll share with you my boys’ favorite snacks that I send in pre-portioned bags:

  • Homemade Snack Mix (pictured above)- with gluten-free Glutino pretzels, banana chips, dried cranberries and raisins
  • “Spring” Snack Mix – not just for Spring!
  • Air-popped Popcorn with a little butter and salt
  • Dried Fruit or Fruit Leather
  • Muffins – I bake big batches of our favorite muffins and store in freezer bags in the freezer so that I can pull out 1-2 to send for a snack or lunch. My boys love the banana muffins and apple streusel muffins the best. You can buy and freeze Udi’s muffins too! So yummy!
  • Gluten-free Crackers
  • Box of Raisins
  • Fresh Apple Slices or Dried Apples
  • Roasted Pumpkin Seeds
  • Cheese Stick
  • Portable yogurt (if your kids can eat this without making a mess – One of mine can’t but the other can!)

I’ve included many of these in our Snack Bin that I keep in the pantry. It does include a few nut snacks, but my kids know those are for at home or in the car only. The rest are all nut-free and peanut-free.

Having a snack bin full of pre-portioned, ready to grab snacks has been such a help! It makes before and after-school go so much smoother as my kids know right where to grab a healthy snack. They aren’t snacking on chips and candy this way!

My kids really enjoy working with me to make and package the healthy snacks.

What snacks do your gluten-free kids like to eat?

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of GF Kids & Family. The opinions and text are all mine.

{ Comments on this entry are closed }

National Study to Help Advance Celiac Disease Research

September 5, 2014

The following post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating. National study to help advance celiac disease research. The CeliAction Study is a clinical research study designed to evaluate an investigational drug for celiac disease. The study will […]

0 comments Read more…

August 2014 Favorites

September 4, 2014
August 2014 Favorites

I’m just wrapping up 21 days of eating grain-free and refined sugar free. It was a big adjustment for me, but wasn’t as bad as I thought it would be. I am so looking forward to a bowl of (organic) popcorn this weekend! It is funny that out of everything, air-popped popcorn is the food […]

1 comment Read more…

Surviving September – 4 weeks of easy gluten-free dinner ideas

August 31, 2014

As our schedules fill up in September, it can be harder to gather as a family for a healthy dinner. Today, I’ve gathered with 3 of my blogger friends to help you with quick and easy gluten-free dinner ideas. All of these meals can be either prepared early in the day in the slow cooker, […]

3 comments Read more…

Salad in a Jar {Gluten-free}

August 27, 2014
Salad in a Jar

I’m thrilled to have my friend Cindy, the blogger behind Vegetarian Mamma, guest posting here today. She’s sharing her vegan, gluten-free, dairy-free, easy salad in a jar! I love this idea! With school back into full swing, my days are getting even busier.  With the busyness often comes neglect.  The neglect of me!  It always […]

1 comment Read more…

My Gluten-free Journey and 3 Tips for the Newly Diagnosed Celiac

August 21, 2014
My Gluten-free Journey and 3 Tips for the Newly Diagnosed Celiac

This post has been made possible thanks to my partnership with Udi’s Gluten-Free. In June 2010, with a new round of stomach pain and other symptoms, I was sent to a gastroenterologist for an endoscopy. This wasn’t my first endoscopy, but it had been many years since my previous one. This time, they were looking […]

Read more…

Celiac Research Study looking for participants

August 15, 2014

The following post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating. Did you know there isn’t a single drug approved to treat celiac disease? Currently, attempting a gluten-free diet is the only option recommended by doctors, but a clinical […]

Read more…