Banana Zucchini Muffins

These healthy muffins are vegan and gluten-free morsels of heaven!

Serves 9 | Prep time: 10 mins | Cooking time: 25 mins


  • 1/4 cup dairy-free milk
  • 1/3 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 ripe bananas
  • 1 medium zucchini
  • 3/4 cup rolled oats, ground into flour
  • 3/4 cup gluten free all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • vegan chocolate chips (optional for topping)


  1. Preheat oven to 400°F/200C and grease muffin tin.
  2. Add the milk, melted coconut oil, maple syrup, and vanilla 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 greased muffin tins. One batch makes 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/180C and bake an additional 10-15 minutes or until toothpick comes out clean from the center.

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BreakfastDessertSnacksOtherGluten Free

Guest Blogger Sarah Aagesen

Sarah Aagesen is a health + wellness content creator. She works with brands to develop original content through custom writing, photography, and graphic design. See all recipes by Sarah

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