These muffins are so moist, not overly sweet and very filling. Zucchini is a great veggie to sneak into food without kid-detectives seeing or tasting it. It’s virtually flavorless but yet, so hearty! Give these a go!

Zucchini Banana Muffins [Vegan, Gluten-Free]


Cooking Time




  • 1 1/2 cup oat flour
  • 2 tablespoon flaxseed meal
  • 1 tablespoon ground cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 flax eggs
  • 2 large bananas (very ripe)
  • 1 1/2 cups of grated zucchini
  • 1/3 cup almond butter, creamy
  • 1/3 cup maple syrup
  • 2 teaspoon vanilla extract


  1. Preheat your oven to 350°F.
  2. Spray or line your muffin tins.
  3. In your stand mixer, add your dry ingredients from oat flour through salt.
  4. Blend with paddle attachment.
  5. Prepare your flax egg or egg replacement and allow to congeal.
  6. Once you've grated your zucchini, add it to a clean towel.
  7. Over the sink, proceed to ring it out to remove the excess water. The more water you remove the better the recipe will turn out so get to it.
  8. Then add your "eggs", banana, zucchini, almond butter, syrup and extract to the dry mixture.
  9. Blend until creamy and well incorporated.
  10. Carefully spoon into your muffin tins 3/4 of the way filled.
  11. Bake for 28-30 minutes or until done. A toothpick inserted and coming out clean in the best way to test.
  12. Allow to cool.
  13. Serve or freeze.