Blender-ready Banana Zucchini Muffins are the ultimate healthy breakfast! Packed with nutritional banana and zucchini (courgette). You do not need to grate the zucchini, simply blend in a blender, mix with your dry ingredients and bake!
New to muffins? My homemade muffin guide walks through the base method.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Bake Time: 18 to 22 minutes at 350 degrees F
- ⏳ Total Time: About 30 minutes
- 🍽️ Yield: 12 servings, per the recipe card
- ⚡ Calories: 111kcal per serving, per the recipe card
- 🥣 Ingredients: gluten-free flour mix, coconut sugar, cinnamon, salt, baking powder, baking soda, zucchini, banana, apple sauce, eggs and vanilla
- 🌶️ Flavor Profile: Lightly sweet banana and cinnamon
- ✋ Difficulty: Easy, blender and one bowl
Quick Answer
Preheat the oven to 350 degrees F and prepare a muffin pan. Blend 1 cup chopped zucchini, 1 banana, 4 ounces unsweetened apple sauce, 2 eggs and 1 teaspoon vanilla until very smooth. Mix 1 ½ cups gluten-free flour mix, ¾ cup coconut sugar, 1 teaspoon cinnamon, ½ teaspoon salt, 2 teaspoons baking powder and ½ teaspoon baking soda, add the wet ingredients, fill the muffin cups and bake 18 to 22 minutes until the tops are slightly browned.
Jump to:
Bananas are an easy cheap snack that we never are without. They are so tasty in banana muffins and zucchini recipes. Bananas hold rich starchy sugars that sweeten baked goods without having to add much extra sugar! They also make baked goods super moist, which is perfect if you want to skip using oil.
Why Blending the Zucchini Works
Click to see why it works
- No grating. Simply blend the zucchini with the wet ingredients.
- No oil needed. The zucchini holds tons of water naturally so you will not need to add extra water or oil in this recipe, making them low fat!
- Ripe banana sweetens. The riper the banana the sweeter it will be.
- Apple sauce keeps them moist.
Why You'll Love These Muffins
- Blender-ready. No grating the zucchini.
- No oil. Banana, zucchini and apple sauce do the work.
- Gluten-free and dairy-free.
- Muffins or a loaf. Bake it as healthy banana zucchini bread too.
- Rich in flavor, not overpowering with a banana aroma, sweet, heavenly, and flavorful!
Key Ingredients
- Gluten-free flour mix.
- Coconut sugar.
- Cinnamon, salt, baking powder and baking soda.
- Zucchini - 1 small zucchini, about 1 cup chopped.
- Banana - the riper the better. See how to freeze bananas if you have extras.
- Unsweetened apple sauce.
- Eggs and vanilla extract.
See recipe card for quantities.
Bono the Monkey Comes Home
A couple of months ago my 5 year old got to bring home from school a special stuffed animal with a job to take care of it a week. His name is Bono and he is an adorable two feet tall monkey! He comes with a back-pack, tooth brush, special bedtime stories, diary and instructions on what needs to happen in his daily routine.
As soon as we got home from school Chase grabbed the most comfortable rectangular basket from the closet and carefully set up blankets and a tiny pillow for Bono. As he tucked Bono in his bed for nap time he read him Curious George, kissed him goodnight, turned on the sound machine and let his little monkey friend rest. Bless his heart! It is beautiful to see how children mirror everything we do!
After nap time we set up a gorgeous snack-time buffet of peanut butter coated banana chunks, carrots, broccoli and muffins! And don't even get me started how much I love zucchini! I am constantly pureeing or chopping it into soups, muffins, zucchini bread, zucchini oatmeal chocolate chip cookies and Mexican dishes like this vegetable enchilada casserole.
How to Make Banana Zucchini Muffins
1Prep the pan. Preheat the oven to 350 degrees F. Spray a silicone muffin pan with cooking spray, or line a muffin pan with muffin cups and spray them.
2Blend the wet ingredients. Simply blend the chopped zucchini with the banana, apple sauce, eggs and vanilla extract until very smooth.
3Mix the dry ingredients. In a large mixing bowl combine the gluten-free flour, sugar, cinnamon, salt, baking powder and baking soda. Add the wet ingredients and mix well!
4Bake. Pour into 10 of the prepared muffin cups, per the recipe card. Bake for 18-22 minutes or until the tops are slightly browned and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a cooling rack.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Ripen a banana fast. Place a banana on a baking pan with the peel on at 350 degrees for about 15 minutes. It will start to become fragrant when it is getting close to ready.
- Use a very ripe banana, almost black in color or a rich brown tone.
- Make a loaf. Pour the batter into a prepared bread loaf pan and bake for 50-55 minutes.
- Ovens vary. Start checking at 18 minutes.
- Reheat. Spread with butter or coconut oil and warm in the microwave for 10 seconds.
More Gluten-Free Muffins
Try my Oatmeal Muffins, Carrot Avocado Banana Oat Muffins, Gluten-Free Pumpkin Muffins, Pumpkin Zucchini Muffins, Chocolate Chip Spinach Muffins, Apple Muffins or Chai Muffins.
More banana bakes: Gluten-Free Chocolate Banana Bread and Banana Bread Breakfast Bars.
Banana Zucchini Muffin FAQs
No. Simply blend the chopped zucchini with the wet ingredients until very smooth.
No. The zucchini, banana and apple sauce keep them moist without oil.
Yes. Pour the batter into a prepared loaf pan and bake for 50 to 55 minutes.
18 to 22 minutes at 350 degrees F, until the tops are slightly browned.
Bake it with the peel on at 350 degrees for about 15 minutes until fragrant.
Yes. They are made with a gluten-free flour mix.
More Healthy Muffins
Bake Oatmeal Muffins, Pumpkin Muffins or Zucchini Oatmeal Cookies next. Once you make these banana zucchini muffins you will be making them all the time! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Banana Zucchini Muffins
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Ingredients
- 1 ½ cups gluten-free flour mix
- ¾ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 small zucchini 1 cup, chopped
- 1 banana
- 4 ounces unsweetened apple sauce
- 2 eggs large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven 350 degrees F. Spray with cooking spray a silicone muffin pan or line and spray with muffin cups.
- In a blender add the chopped zucchini, banana, apple sauce, eggs and vanilla extract. Blend until very smooth.
- In a large mixing bowl combined the gluten-free flour, sugar, cinnamon, salt, baking powder and baking soda. Blend well and until fully combined. Add the wet ingredients into the dry ingredients.
- Pour into 10 of the prepared muffin cups. Bake for 18-22 minutes or until the tops are slightly browned. Let cook for 10 minutes before transferring to a cooling rack.
Mary says
Made these muffins this morning. Used Better Batter and followed recipe exactly, then added pecans for myself. They came out soft and moist. Thank you! This is a keeper!!
Danielle Fahrenkrug says
Awesome, so glad you enjoyed and thank you for the 5 star rating!
Becky says
Hello, In the instructions the recipe mentions tapioca flour but tapioca flour isn't listed in the ingredients list. How much tapioca flour? Thanks!
Danielle Fahrenkrug says
Hi Becky! Thank you for writing in. No tapioca:-) That is a miss-print as the recipe was updated. Just use gluten-free flour, as I have corrected it in the recipe. Thanks! I hope you all enjoy these muffins:-).