Go beyond gluten-free zucchini muffins by including fruit! You’ll love these freezer-friendly gluten-free, applesauce banana zucchini muffins! They’re dairy-free 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! I could make gluten-free banana muffins. I could make gluten-free zucchini bread. But instead I thought I’d come up with something new!

Since my kids love muffins, I decided to see about combining these to make a healthy muffin. I decided to add applesauce 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), quarter the zucchini, remove the seed layer, and shred it up -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 gluten-free applesauce banana zucchini muffins, one batch of our favorite gluten-free zucchini cake brownies, and froze the remaining zucchini in 1 1/2 to 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 gluten-free banana zucchini 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?

Gluten-free Banana Zucchini Muffin Recipe:

Yield: ~2 dozen

Gluten-free Applesauce Banana Zucchini Muffins {Dairy-free}

Gluten-free Applesauce Banana Zucchini Muffins are a healthy muffin that tastes great!

Ingredients

3 cups good quality gluten-free all-purpose flour
1/2 tsp. xanthan gum
1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 cup melted coconut oil
3/4 cup applesauce
2 ripe bananas, mashed (yields about 3/4 to 1 cup mashed)
4 eggs
1 cup sugar
1/2 cup brown sugar
1 1/2 cup finely shredded zucchini

Instructions

Line 2 cupcake/muffin pans with paper liners or spray well with non-stick cooking spray.
Preheat oven to 350°.
In a small bowl, whisk together gluten-free flour, xanthan gum (if needed), salt, baking powder, baking soda, and cinnamon. Set aside.
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.
Add dry ingredients to wet ingredients. Mix on low speed just until mixed.
Add shredded zucchini, mix just until combined.
Use a large scoop to fill paper lined muffin tin cups 3/4 full.
Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.
Cool in pan 5 minutes, then remove to wire rack to cool completely.
Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!

Notes

*If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.

*I tested this with Gluten Free Mama's Almond Flour Blend.

If you can have dairy, you can substitute the melted coconut oil for an equal amount of melted butter.

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Please pin this to your gluten-free muffins board on Pinterest so you can find it again!

I hope you and your family enjoy these as much as my family does!

30+ Recipes for Baking with Zucchini

Monday 27th of June 2022

[…] Applesauce Banana Zucchini Muffins by My Gluten Free Kitchen […]

Becky

Wednesday 16th of October 2019

This is our new favorite recipe!! Finally a GF muffin that tastes good! We also have added craisins and chopped walnuts or pecans and cream cheese frosting for a treat. We use our own homegrown applesauce and zucchini. All our kids and family love them. Thank you!

Zarrin

Monday 30th of April 2018

can I use canola oil or Smart Balance butter alternative to coconut oil? my son has allergies to coconut and butter.

Susi

Saturday 24th of September 2016

I made these for breakfast and they are delicious! I used Mama's Almond Flour Mix and coconut oil. I added pecans in half and chocolate chips in half. Very easy to make and so yummy! Thanks for the recipe.

judith

Wednesday 4th of November 2015

I was surprised to see dairy free and then you added 4 eggs so it definitely has dairy as well as the butter but it sounds so yummy. I will definitely try these. The bananas are a good binding agent as well and flaxseed is definitely a healthy sub for the eggs with all the sweet flavored fruit it will be a hit in my family. I also love texture so I will ad some walnuts maybe even drizzle some cream cheese frosting. I invest in freeze dried foods and would love to try this recipe using the fruit. Thank you for sharing I can taste them now. Hmm!

Michelle Palin ~ My Gluten-free Kitchen

Sunday 8th of November 2015

Judith, eggs are not a dairy product. Some people get confused because they are sold in the "Dairy" section of the grocery store, but they are not a dairy product. You can google it if you are doubting. The butter is listed as an alternative to oil for those that can have dairy and want to use it. But yes, this recipe is definitely dairy-free as written. Hope you can make this soon and love them too!