Gluten Free Banana Zucchini Chocolate Chip Muffins

Gluten Free Banana Zucchini Chocolate Chip Muffins

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These dairy free, gluten free banana zucchini chocolate chip muffins are made with a pre-mixed, gluten free baking mix for ease. A delicious snack that is kid-approved!

Banana zucchini muffins arranged on a tabletop with a glass of iced coffee

I accidentally discovered a secret about using gluten free baking mixes.

They make the PERFECT snacks for kiddos! Especially if you’re looking for something you can grab and take in the car.

Why?

Because they don’t crumble up like regular muffins do. They stay moist, a little bit chewy, but they don’t get dry or crumbly and leave you with a messy shirt or a carseat that needs to be vacuumed ASAP.

I honestly don’t know if I will ever bake with regular flour again.

Banana zucchini muffins in a mini muffin tin

Muffins used to be my weekend routine, and somewhere along the line I stopped baking at all. I’m not 100% sure why—probably because I was doing an elimination diet and cutting out a lot of foods.

I am still trying to reduce the amount of sugar in my diet in general, but being pregnant I basically eat whatever it is I really want. Well, within reason. Luckily I have been craving a lot of healthier foods, and dairy is 100% out so that helps cut out a lot of junk.

BUT muffins are back and I am not mad about it.

I also just LOVE photographing muffins, and basically any baked good. They’re so much fun to style, and you definitely end up eating on the job. #foodbloggernerd

Considering how much Brooklyn loves muffins, I may have also roped myself into making muffins as a regular food prep routine now. Usually when I pick Brooklyn up from daycare, I have some kind of snack with me. She doesn’t get a snack after 3 PM at school, and she gets her hanger from her mama.

Now, muffins are a typical after school request. Luckily, I am the mom so I make the rules, but sometimes it’s easier to just give them what they want so they don’t cry the whole way home. Ya know? Gotta pick your battles and muffins sure ain’t one of them.

Banana zucchini muffins arranged on a tabletop

Gluten Free Banana Zucchini Chocolate Chip Muffin Grocery List

I have not tested it, but I think you’d easily be able to swap out a gluten free flour mix for regular flour if you’d prefer them that way. I developed this recipe from one I previously made with whole wheat flour, so it should be a fair swap!

  • Gluten free flour blend—personally, I find it much easier to just buy a gluten free baking mix than to try and assemble one of your own. It requires buying different add-ins to make the baked goods stick together, and the pre-made mixes just have it ready for you! I picked up this one by Namaste from Costco and I’ve been loving it. The link is from Amazon, but I remember it being much cheaper at Costco.
  • baking powder
  • cinnamon
  • salt
  • bananas
  • zucchini
  • eggs
  • maple syrup
  • vanilla extract
  • olive oil
  • almond milk
  • chocolate chips—use any size you want, and honestly as much as you want. I’m not the chocolate chip police. I accidentally bought larger morsels, so I have a mix between larger and mini in my pictures!
  • shredded coconut (optional)

Gotta be careful with that zucchini though…Brooklyn was eating one of these muffins for breakfast and wound up with a piece of shredded zucchini on her finger. She pointed it at me and said, “Mommy, snake!” She then pointed at another piece in her muffin saying, “Snake!”.

Giving me a stink face, she pushed away her plate saying she didn’t like it. After eating half her mini muffins. That apparently had snakes in them.

Kids. I tell ya.

But one of my favorite stories about her so far. Ha!

One last note before we start baking: this recipe makes 12 large muffins, or 24 mini muffins plus 6 regular muffins. You could split it up and make as many sizes of whatever you wanted, just paying attention to how long that size has been baking. Mini muffins take around 15 minutes, where larger will take 20-25.

Gluten Free Banana Zucchini Chocolate Chip Muffins

Ingredients

Dry ingredients

  • 2 cups gluten free flour blend
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon

Wet ingredients

  • 1 zucchini, shredded with water squeezed out (about 2 cups pre-squeezed)
  • 2 ripe bananas (equals about 1 cup mashed)
  • 1 egg
  • 1/2 cup maple syrup (use a real maple syrup, not a HFCS kind)
  • 2 teaspoons vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup almond milk

Mix-ins

  • 1/2 cup chocolate chips
  • 1/2 cup shredded coconut (optional)
  • Any of your other favorite mix-ins are totally acceptable

Instructions

  1. Preheat oven to 375 degrees.
  2. While oven is preheating, shred the zucchini. Measure out two cups worth, then squeeze all the water out using a paper towel or reusable cheesecloth. The paper towel may rip, so use a few sheets so you don’t lose any of your zucchini.
  3. Mix together dry ingredients in a small bowl. Set aside.
  4. In a larger bowl, mix together wet ingredients. Slowly stir the dry ingredients in.
  5. Fold in chocolate chips and coconut.
  6. Spray the muffin pan you’re using, and evenly distribute the batter into the cups.
  7. Place in the oven to bake. If making mini muffins, check that a toothpick comes out clean around 15 minutes. If making larger muffins, check between 20-25 minutes.
  8. Let cool completely before eating.

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