These gluten-free zucchini muffins are naturally sweetened and full of goodness with oats, banana, applesauce and zucchini – great for a healthy school lunch or snack!
These muffins have ALL the good stuff!
They are 100% whole grain (gluten-free even) with zucchini, applesauce and bananas, plus they are naturally sweetened with honey.
Completely wholesome. Completely delicious. 🙌
And they are peanut-free so I can send them to preschool for lunch for my kids, who go to a peanut-free facility.
(I have little muffin munchkins! You can check out all of our healthy muffin recipes if you want more inspiration.)
If you need them totally nut-free, just leave out the walnuts. No biggie.
I made these gluten-free zucchini muffins most recently for two new moms in my life.
Both are second-time moms, with toddlers to care for, so I wanted to take them foods that would be good for the whole family.
It’s hard that second time around, when you don’t get to rest as much.
There’s no napping when the baby naps if you have a toddler or preschooler tearing around, demanding every bit of extra attention and affection.
Plus, they still must eat. You can tell your husband or partner to figure it out for themselves, but a 2-year-old?
Gotta feed ‘em.
Multiple times a day.
So I took my friends these muffins (along with some other dinner-type meals).
I gave each mom half the batch and wrapped half of the muffins in foil so they could have some for now and stick the extras right into the freezer. (Part of my tips for visiting new moms – make it easy on them!)
One told me the extras never made it to the freezer! 😊 Guess I’ll just have to send her home with some more!
Now, I’ve got some notes and substitutions coming up for this recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making gluten-free zucchini muffins:
- I use old-fashioned rolled oats in this recipe. (Make sure yours are certified gluten-free if that’s needed.) You could also use quick oats but I don’t recommend steel cut oats. They won’t soften enough as they bake.
- Make sure to squeeze the extra water out of your grated zucchini so the extra moisture doesn’t mess up your muffins.
- These don’t rise very much, not like regular muffins, so don’t expect a rounded top.
- You could also add in some raisins, dried cranberries or chocolate chips for this recipe as a fun extra.
- Keep reading on how to make these dairy-free and vegan as well.
These are dairy-free as is, as long as you choose soy milk or almond milk. I have done that plenty of times because my daughter had a cow’s milk allergy that she just recently outgrew.
Want to make these vegan? Very do-able.
How to make vegan zucchini muffins:
– Sub two flax eggs for the eggs in this recipe.
– Use soy milk or almond milk.
– Sub agave nectar or maple syrup for the honey as the sweetener.
And finally, what to do with the extras!
Storage tips for healthy zucchini muffins:
– These muffins will keep at room temperature for 2 days. After that, as with all baked recipes that have banana in them, I recommend you move them to the refrigerator. The muffins will keep there for another 2-3 days.
– You can also freeze the extras. Let your muffins cool completely then wrap each one in a strip of aluminum foil. (You can skip this part but it does help protect against freezer burn.) Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months.
– You can thaw the muffins in the fridge overnight and then rewarm in the microwave for 15-20 seconds. Or just go from freezer to microwave and start with 30 seconds, adding an additional 15 seconds as needed.
Get a taste of fall with these feel-good harvest gluten-free zucchini muffins.
P.S. Check out my other healthy oatmeal recipes and healthy fall baking recipes for more baking fun!
- 3 cups old-fashioned rolled oats
- 1/4 cup walnuts, finely chopped (optional)
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 ripe bananas
- 2 large eggs
- 1/4 cup honey (see notes)
- 2 small zucchini, grated and excess water squeezed out
- 1/2 cup unsweetened applesauce
- 1/2 cup milk of choice
- 1 teaspoon pure vanilla extract
- Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
- Mix the dry ingredients (oats through salt) together in a large bowl.
- Separately, mash the bananas and mix the remaining wet ingredients in a small bowl (bananas through vanilla extract). Stir until well combined.
- Stir the wet ingredients into the dry ingredients and mix until well-combined.
- Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
- Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
You can substitute agave or maple syrup for the honey, and use flax eggs, to make these muffins vegan.
You could also add in some raisins, dried cranberries or chocolate chips for this recipe as a fun extra.
These muffins will keep at room temperature for 2 days. After that, as with all baked recipes that have banana in them, I recommend you move them to the refrigerator. The muffins will keep there for another 2-3 days. You can also freeze them for up to 6 months.
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Amount Per Serving:
Calories: 112Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 125mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 3g