Flourless Zucchini Banana Muffins

Each week I buy bananas just to freeze them for smoothies and off course bake with them. Because of this I keep on looking for new recipes to try out. I found these on Pinterest and wanted to give them a try. I thought the idea of adding some Zucchini to add some freshness was so interesting that I definitely bumped this recipe on the top of my to-try list. And I enjoyed them so much.


I recently bought a new Kitchen Processor with an additional blender, so it was the perfect time to try this recipe out. The first thing I did notice was that the batter is indeed a bit thicker than a usual muffin recipe. I was afraid the muffins would be a bit heavier than a usual muffin, but the Zucchini add some freshness and lightness to these muffins and now I want to add Zucchini to all of my Muffin recipes.

Let’s get to the recipe.


Flourless Zucchini Banana Muffins

  • makes 12 muffins
  • Ingredients
    • 120 g rolled oats
    • 2 tbsp ground flaxseed
    • ½ tsp ground cinnamon
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 2 flaxseed eggs
    • 96 g almond butter
    • 120 g honey
    • 2 tsp vanilla extract
    • 2 medium-size ripe bananas
    • 115 g shredded zucchini, squeezed of excess liquid
  • Directions
    • Preheat your oven to 180°C and prepare a muffin pan with paper liners. Set aside.
    • Add all the dry ingredients to a high-speed blender and process on high until the oats have broken down into a fine flour.
    • Add the 2 flaxseed eggs, the almond butter, honey and vanilla extract and process on high until the batter becomes smooth and creamy. Stop the blender sometimes to scrape down the sides so it incorporates all the ingredients.
    • Transfer the batter to a medium-size mixing bowl and fold in the mashed bananas and shredded zucchini by hand until everything is well incorporated. If you put the shredded zucchini between two sheets of kitchen paper and gently push on it, it will absorb enough liquid so the muffins will bake properly.
    • Spoon the batter into the muffin cups, filling each one about ¾ of the way full.
    • Bake for 18-20 minutes, depending on your oven, until the tops of the muffins begin to turn golden brown and a toothpick or caketester comes out clean.
    • Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled a bit, transfer them to an airtight container and store them in the fridge for a few days or you can easily freeze them to enjoy them later on.


The original recipe calls for mini chocolate chips, but I don’t think this recipe really needs it. The Zucchini gives it a healthy twist, the mashed bananas give it a sweeter taste and the almond butter and honey just add to the amazing sensations you get when eating these. These are seriously amazing and a nice recipe if you crave something sweet, but still want something healthy to eat.


Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.


Anna-Lisa ❤


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