Healthier Zucchini Banana Bread Muffins
Try this Healthier Zucchini Banana Bread Muffins recipe, or contribute your own.
Try this Healthier Zucchini Banana Bread Muffins recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup sugar
- 3/4 teaspoons baking soda
- 1 cup shredded zucchini
- 2-1/2 tablespoons pure maple syrup
- 1/2 cup mashed ripe banana (about 1 medium-sized banana)
- 1/4 cup coconut oil melted and slightly cooled
- 1-1/2 cups gluten-free “measure for meausure†or “cup for cup
- 3/4 teaspoons baking powder
- Carbohydrate 1.51471085390713 g
- Cholesterol 101.207291666252 mg
- Fat 17.7687262159014 g
- Fiber 0.283277855501373 g
- Protein 2.52674175146322 g
- Saturated Fat 11.7586085386899 g
- Serving Size 1 1 Serving (62g)
- Sodium 2437.06308944734 mg
- Sugar 1.23143299840576 g
- Trans Fat 1.36379107086988 g
- Calories 172 calories
Step-by-step
- Preheat oven to 350 degrees then line a muffin tin with liners and set aside.
- In a large bowl, whisk together eggs, sugar, and maple syrup until smooth. Add mashed banana, unsweetened applesauce, coconut oil, and vanilla then whisk until smooth.
- In a separate bowl, stir together gluten-free flour, cinnamon, baking powder, baking soda, and salt then add to wet ingredients in 2 batches, stirring until the flour is just combined before adding the second batch. Add shredded zucchini then fold to combine.
- Scoop batter into lined muffin tins, filling them 3/4 of the way full (I use an ice cream scoop) then bake for 17-18 minutes, rotating the muffin tin halfway through, or until a toothpick inserted into the center comes out clean. Let muffins cool in tin for 3-4 minutes before removing to a cooling rack to cool completely. Store in an airtight container on the counter for 2-3 days and/or freeze in a Ziplock freezer bag.
Standard loaf pans require nearly an hour in the oven, but dividing the same batter into a standard twelve-cup tin drastically reduces baking time to under twenty minutes. Shredded summer squash combined with overripe fruit creates a naturally moist crumb that requires less processed fat than traditional quick breads. Whisking the eggs, sugar, and maple syrup thoroughly incorporates air before the heavier purees enter the bowl. Adding the gluten-free flour blend in two distinct additions prevents the pockets of unmixed powder that commonly ruin dense batters. Squeezing excess moisture from the squash is unnecessary here because the formula accounts for the water content. Coconut oil should be cooled slightly before combining with the eggs so the fat does not solidify upon contact. Rotating the tin at the nine-minute mark ensures even heat distribution across the outer and inner wells. Determining doneness relies entirely on visual and tactile cues rather than a digital probe. Insert a wooden toothpick directly into the center of a central well; it should emerge free of wet batter, though a few moist crumbs are acceptable. The edges of each top should spring back slightly when pressed gently with a fingertip. Allowing the batch to rest inside the hot metal for precisely four minutes permits structural setting before transfer to wire grates. Cooling completely on a rack prevents steam from condensing underneath the bases, which ruins the texture. Storing leftovers in a sealed container preserves moisture for up to seventy-two hours at room temperature, while freezing extends usability indefinitely. Those needing dairy-free or gluten-free modifications will find the measurements natively align with these restrictions without requiring conversion ratios.
