Gluten-Free Banana Zucchini Carrot Muffins (Edit recipe)

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These healthy gluten-free muffins are made with banana, zucchini, carrot, and oat flour. Naturally sweetened and perfect for breakfast, snacks, or lunchboxes—kid-friendly and freezer-friendly too! Wishing you a sunshine-filled week and lots of happy baking! 🌞

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 3-4

Ingredients

1 Banana
6 Tbsp Applesauce, Unsweetened
2 Tbsp Coconut Oil
0.25 cup Pure Maple Syrup
0.5 tsp Vanilla Extract
0.75 cup Zucchini, grated (lightly squeezed to remove excess moisture)
0.5 cup Carrots, grated

Dry Ingredients

1.5 cup Oat Flour, gluten free oats
0.5 tsp Baking Soda
1 tsp Baking Powder
0.5 tsp Cinnamon, Ground
0.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners (I’m using food-grade reusable silicone ones) or lightly grease.
In a large bowl, mash the banana until smooth.
Stir in the applesauce, melted coconut oil, maple syrup, and vanilla extract until well combined.
Fold in the grated zucchini and carrot.
In a separate bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet mixture and gently mix until just combined—don’t overmix.
Divide the batter evenly among the muffin cups.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Optional: After 20 minutes, brush a little maple syrup or honey over the tops and return to the oven on a low broil for 1–2 minutes for a golden finish. Watch closely—sweeteners burn fast!
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage:
Room temp: up to 2 days in an airtight container
Refrigerate: up to 5 days
Freeze: up to 3 months (thaw or microwave to warm before serving)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	665
Fat:	20 g
Carbohydrates:	103 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	424 mg
Fiber:	10 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.