Gluten free Banana Zucchini Muffins

I am a bad blogger :(. Life has gotten a bit chaotic over the past several weeks, and in order to find time to get everything done, well blogging fell to the side. But then at a 5k last weekend people started asking about how my new diary-free, gluten-free life was going. It’s actually going quite well. I had no idea people were so interested.

I remember having zucchini bread when I was young, and thought it was really cool until I found out it had zucchini in it, and then I didn’t like it so much. It was definitely one of those weird childhood food things. You find out it’s good for you and then you don’t want it anymore. A couple of years ago I had grilled zucchini at a restaurant and loved it!! I couldn’t stop eating zucchini!

My mom has been slightly obsessed with making gluten-free things for me. I keep telling her I don’t need bread for carbs, vegetables and fruit are much better! But then we found this recipe, and with a little tweaking I give you diary-free, gluten-free banana zucchini muffins. You will not stop eating them, seriously, we’re on our 3rd batch…

adapted from Everyday Food

Zucchini, Banana, and Flaxseed muffins:

ingredients:

1 3/4 cup gluten-free flour

1/2 cup ground flaxseed

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

1 teaspoon ground cinnamon

1 1/2 cups coarsely grated zucchini

1/3 cup mashed ripe banana

3/4 cup unsweetened almond milk

1 large egg slightly beaten

1 teaspoon vanilla extract

Directions:

– preheat oven to 350

– in large mixing bowl combine dry ingredients, then add zucchini and banana and stir till combined

– in a small bowl whisk together wet ingredients

– Add milk mixture to the dry ingredients and stir till combined

– Divide batter evenly among muffin cups

– bake until toothpick come cleanly out of the center of the muffin, about 20 – 25 minutes

– cool, and then enjoy 🙂

makes 12 muffins

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