These gluten-free zucchini muffins are a delicious and healthy way to use up summer’s bounty. Whether you’re dealing with an overflow of zucchini, bottle gourd, or even ash gourd, these muffins are kid-friendly, freezer-friendly, and made without eggs or refined flours. Perfect for busy mornings, lunchbox snacks, or a light dessert, these moist and flavorful muffins are packed with fiber, healthy fats, and subtle sweetness from banana. No one will guess they’re gluten-free!
Why This Recipe Works
- Gluten-Free Substitutions That Hold Moisture: Instead of wheat and all-purpose flour, we use a blend of almond flour and oat flour. These alternative flours retain moisture and lend a soft, tender texture.
- Egg-Free But Not Dry: Ground flaxseed and mashed banana help bind the batter while keeping it moist and naturally sweet.
- Mild Veggies Hidden In Plain Sight: Zucchini or bottle gourd adds moisture and bulk but is nearly invisible in flavor—great for picky eaters.
- Customizable Sweetness & Add-ins: The base recipe is only lightly sweetened, giving you room to personalize with chocolate chips, raisins, or spices.
Step-by-Step Instructions
- Prepare your flax egg: Combine 4 tsp ground flaxseed with ¾ cup water. Stir and let sit for 10 minutes to thicken.
- Preheat oven to 350ºF (175ºC). Line muffin tin with paper liners or grease well.
- Mix the dry ingredients: In a bowl, combine 1 cup almond flour, ½ cup oat flour, ½ tsp salt, ½ tsp baking soda, ½ tsp baking powder, and 1 tsp cinnamon. Set aside.
- Mash banana: In a large bowl, mash ½ cup ripe banana.
- Combine wet ingredients: Add flax mixture, ¼ cup milk (plant-based if desired), ½ cup melted butter or coconut oil, 1 tbsp sugar, and 1 tsp vanilla extract to the banana. Mix well.
- Add dry to wet: Gently fold dry ingredients into the wet. Do not overmix.
- Add grated veggie and nuts: Fold in 1½ cups grated zucchini or peeled bottle gourd and ¾ cup chopped walnuts.
- Scoop and bake: Fill muffin cups ¾ full or nearly to the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool slightly before removing. Enjoy warm with a smear of salted butter.
Ingredient Notes
- Almond Flour: Provides moisture, protein, and fat. Make sure to use blanched almond flour, not almond meal.
- Oat Flour: Gives structure and softness. You can grind rolled oats in a blender to make your own.
- Flaxseed: Acts as an egg substitute. Make sure it’s ground flaxseed (not whole).
- Zucchini/Bottle Gourd: Use grated, unpeeled zucchini or peeled bottle gourd. Squeeze slightly if very watery, but don’t wring dry.
- Butter or Coconut Oil: For richness and softness. Both work equally well.
- Banana: Adds moisture and a touch of natural sweetness.
- Sugar: Just 1 tbsp keeps the muffins lightly sweet. You can adjust to taste or add mix-ins.
FAQ
Q: Can I make these vegan?
Yes! Use plant-based milk and coconut oil instead of butter.
Q: Can I freeze these muffins?
Absolutely. Let them cool fully, then freeze in an airtight container. Reheat in the microwave or toaster oven.
Q: Can I use other vegetables?
Yes, ash gourd or even carrots can work. Make sure to grate finely.
Q: Is it okay to skip the nuts?
Yes, feel free to omit or replace with seeds (like pumpkin or sunflower) if you need a nut-free version.
Variations And Tips
- Add-ins: Stir in raisins, chopped dates, or dark chocolate chips for extra sweetness.
- Spice it up: Add nutmeg, cardamom, or ginger for a twist.
- Mini muffins: Reduce bake time to 18–22 minutes for mini muffins.
- No oat flour? Sub with certified gluten-free all-purpose flour or sorghum flour if needed.
- Batch baking: Double the recipe and freeze extras for quick breakfasts.
Why You’ll Love This
These muffins check so many boxes—gluten-free, egg-free, kid-approved, and made with real vegetables and whole ingredients. They’re not just a healthy snack, they’re a feel-good bite of comfort you’ll look forward to having with your morning tea or as an after-school treat for the kids. Plus, they’re flexible, freezer-friendly, and perfect for sneaking in extra veggies.
