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February 28, 2019 Dairy Free

Low FODMAP Zucchini Banana Bread Muffins – Dairy Free

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These Zucchini Banana Bread Muffins have me convinced. Baking with zucchini is life changing! This was my first time incorporating zucchini into baked goods. I must say, I am totally a convert! I usually freeze a portion of my muffins so that I can pop one in the microwave, and over time the muffins will become dry. Zucchini definitely helps with that! Now I have to test adding zucchini to everything I’ve ever baked…but I digress.

I baked these on a 12 muffin tin pan but you can also use the batter for a loaf or for mini muffins. While I haven’t tested this myself, you can adjust the temperature down 50 degrees and cook 60-70 minutes for a loaf or until the tester comes out clean or with some dry crumbs attached. For mini muffins, adjust the cook time down by 8 minutes or so.

This recipe does call for a ripe banana, which is low FODMAP in 1.16 oz according to the Monash University app, which is about one third of a banana. So it might go without saying, but if you’re anything like me then you might need to hear this: try not to eat more than 4 muffins in one sitting (and of course enjoy as you can tolerate!).

Ahh, there’s just something so satisfying about having all of your ingredients prepped and ready for use.

Looking for a sugar free alternative, or some Paleo treats? Try my Banana Nut Mini Muffins. Or my Blueberry Buckwheat Banana Bread Muffins!

If you make these Zucchini Banana Bread Muffins, be sure to leave a comment, give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes, and I’d love to know if you enjoy them as much as I do!

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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 minutes
Cook Time 20 minutes minutes
Total Time 35 minutes 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!
Low FODMAP Ground Pork & Pepper Stir Fry – Added Sugar Free, Grain Free »

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My name is Cindy! I'm a recipe developer, food photographer and blogger and I'm on a mission to help you fill your belly with delicious, flavor-filled Low FODMAP goodness. Here, you'll find easy recipes for the home cook that will please the pickiest of eaters. You won't even miss the garlic and onion. :) Read about my health journey →

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