banana zucchini muffins

These yummy Banana Zucchini Muffins are great anytime of day. Not to mention they are vegan and gluten-free! Make a batch today and enjoy these muffins as a tasty snack or part of a healthy meal all week long.

Makes: 8-9 Muffins
Prep Time: 20 Minutes
Cook Time: 20-25 Minutes


  • ¼ cup Svelte® French Vanilla
  • ⅓ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 ripe bananas
  • 1 medium zucchini
  • ¾ cup rolled oats, ground into flour
  • ¾ cup gluten free all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • Chocolate chips (optional for topping)


  1. Preheat oven to 400°F and grease muffin tin.
  2. Add the Svelte®, melted coconut oil, and maple syrup to a large bowl and mix to combine.
  3. Mash banana and add to the mixture.
  4. Shred zucchini and remove excess moisture with a towel. Mix in with other ingredients.
  5. Add the ground oats, flour, cinnamon, nutmeg, baking powder, and salt to the bowl and mix together.
  6. Spoon the batter into the greased muffins tins. One batch makes 8-9 average sized muffins.
  7. Sprinkle the tops with the chocolate chips (if desired) and bake for 10 minutes. After 10 minutes, reduce the temperature to 355°F and bake an additional 10-15 minutes or until a toothpick comes out clean from the center.


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