I found this Flourless Zucchini Banana Muffin recipe when our home became gluten-free and it's been a favorite ever since. Even if you aren't gluten-free, these muffins are a must try! They're super moist, delicious and healthy ~ no refined sugar or oil in these babies! In fact, we love them so much in our home that I always keep shredded, organic zucchini measured in one cup portions in the freezer so that I can make these whenever I want. The original recipe contains chocolate chips which I substitute with dates for an even healthier version.
1 1/2 cups rolled oats*
2 Tbsp ground flaxseed
1/2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Himalayan pink salt
2 large eggs
6 Tbsp almond butter
6 Tbsp honey
2 tsp pure vanilla extract
2 ripe medium-sized bananas, mashed
1 cup shredded zucchini, squeezed of excess liquid
1/2 cup Medjool dates, pitted and diced (about 4 dates)
Preheat oven to 350 degrees and prepare muffin tins lining with parchment paper liners. (these muffins are more likely to stick to regular paper liners)
Add oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high-speed blender and process on High until the oats become the consistency of flour. (it only takes a few seconds)
Add eggs, almond butter, honey, and vanilla. Process on High for a minute or less, until the batter is smooth and creamy. Stop and scrape down sides of the blender if needed.
Transfer batter to medium-sized mixing bowl and fold in bananas and zucchini by hand. Then gently fold in dates.
Fill each muffin cup about 3/4 full.
Bake for 18-20min or until a toothpick inserted comes out clean.
Allow the muffins to cool for 5min before placing on wire racks to cool completely.
Once cool, transfer muffins to an airtight container and store them at room temperature for up to 5 days. (Although they never last that long in our house!)
Can be kept in freezer up to 3 months.
*Use gluten-free oats if you have a gluten sensitivity as most oats are not guaranteed to be 100% GF. Oats are often manufactured in the same facilities as wheat products.
If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.
Click here for original recipe