Name: Gluten-Free Zucchini Banana Bread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Ripe Bananas, mashed; 2 Cups Grated Zucchini, drained; 1/4 Cup melted Coconut Oil; 1/2 Cup Maple Syrup; 2 Eggs; 1 teaspoon Pure Vanilla Extract; Scant of Sea Salt; 1 Tablespoon Ground Cinnamon; 2 Tablespoons Chia Seeds; 1 teaspoon Baking Soda; 2 Cups Gluten Free Flour

Ingredients

Scale

2 Ripe Bananas, mashed
2 Cups Grated Zucchini, drained
1/4 Cup melted Coconut Oil
1/2 Cup Maple Syrup
2 Eggs
1 teaspoon Pure Vanilla Extract
Scant of Sea Salt
1 Tablespoon Ground Cinnamon
2 Tablespoons Chia Seeds
1 teaspoon Baking Soda
2 Cups Gluten Free Flour

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Instructions

Preheat oven to 350 degrees.
Combine wet ingredients in a large mixing bowl: bananas, maple syrup, eggs, coconut oil, and vanilla.
Combine dry ingredients in a medium mixing bowl: flour, sea salt, cinnamon, chia seeds and baking soda.
Slowly incorporate the dry mixture into the wet ingredients and mix until incorporated.
Fold in the zucchini but make sure to not over mix.
Pour 3/4 batter into muffin pan liners and bake for about 25-30 minutes (or until toothpick comes out clean).

Notes

Recipe inspired by Inspired by Hip 2 Save

Keywords: fodmap muffins, fodmap muffin recipe, gluten-free muffins