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Zucchini Banana Bread Muffins - Low FODMAP, Gluten Free, Dairy Free

Baking with zucchini is life changing! These banana bread muffins are moist, freezable and gluten free - need I say more?!
Course Breakfast, Dessert
Cuisine Baked Goods
Keyword Dairy Free, Gluten Free, Low FODMAP
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 2 eggs large
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 banana, ripe
  • 1 1/2 cup Bob Red Mill's 1:1 gluten free baking flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup zucchini, unpeeled and shredded
  • 1/2 cup Enjoy Life semi-sweet mini chocolate chips optional, could use nuts

Instructions

  • Heat oven to 350°F and grease a 12 cup muffin pan.
  • In a large bowl, beat eggs while stirring in sugar and oil until consistency is smooth.
  • Add and mash banana into mixture. Combine well.
  • In a separate medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until evenly mixed.
  • Stir in zucchini and optional chocolate chips or nuts just until combined.
  • Bake 18-21 minutes, until toothpick test comes out clean.

Notes

  1. You could use muffin cups instead of greasing the muffin pan. This will result in less browned sides and easier cleanup.
  2. 1.16 ounces of a ripe banana is low FODMAP according to the Monash University app. This is about 1/3 of a banana or about 4 of the muffins. Do eat according to your tolerance!