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:
Gluten-free Applesauce Banana Zucchini Muffins are a healthy muffin that tastes great! *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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Applesauce Banana Zucchini Muffins {Dairy-free}
Ingredients
Instructions
Notes
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I hope you and your family enjoy these as much as my family does!
Shirley @ gfe says
Well, those look delicious! I love muffins in each of those flavors so all three combined must make for awesome muffins! 🙂
Shirley
Michelle Palin ~ My Gluten-free Kitchen says
Me too Shirley! So glad it worked out well to combine the three. I just shredded and froze a bunch of zucchini so that I can make more throughout the winter!
Liz says
I cannot have eggs. What would you suggest to replace the eggs?
Michelle Palin ~ My Gluten-free Kitchen says
Liz,
I think the flaxseed/water replacement would work well here. Have you tried that in your baking before?
Sandy @ All Cooked UP says
I’ve been making these for a few years and the whole family loves them for breakfast. I think the coconut oil adds to the flavor profile a bit too. I don’t use the xanthan gum however.
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Sandy. My family loved them too! I agree with you that the coconut oil works really well in these! I’m going to try them without xanthan gum next time. With the banana helping bind, it might just not be needed.
Donna says
It’s so not zucchini season here yet (we have a late frost as I write) so what could I substitute? Carrots? Anything else? Thank you for sharing!
Michelle Palin ~ My Gluten-free Kitchen says
Donna,
If you can’t find any summer squash, you could definitely try finely shredded carrots. I haven’t tried that, so I can’t guarantee. Please do let me know if you try!
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Cindy!
Eveline McNeil says
can this be made into a 8×13 cake?
judith says
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 says
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!
Susi says
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.
Zarrin says
can I use canola oil or Smart Balance butter alternative to coconut oil? my son has allergies to coconut and butter.
Becky says
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!