• 1 3/4 cups Bob’s Redmill Gluten-free All Purpose Flour
  • 3/4 tsp. xantham gum
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp coarse salt
  • 1 tsp. groung cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe bananas
  • 3/4 cp almond or coconut milk  (you can use whole milk if not sensitive to dairy)
  • 1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
  • 1 tsp. vanilla extract


  1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
  2. In a large bowl, whisk together flour, flazseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add zuchinni and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla.
  5. Add milk mixture to flour mixture and stir until combined. (Do not overmix)
  6. Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
  7. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Shared by Sue M. via Everyday Food